This Coquito recipe is creamy and coconut-y, warmed by cinnamon and nutmeg, and spiked with rum. It's a classic Puerto Rican Christmas drink that's perfect for all your holiday festivities!
Ingredients
2cans7.4 ounces each sweetened condensed coconut milk
1can13.6 ounces unsweetened coconut milk
1can15 ounces cream of coconut
1can12 ounces evaporated milk
1teaspoonpure vanilla extract
½teaspooncoconut extract
½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonground cloves
1½cupswhite rumor to taste - such as Bacardi Superior or Don Q Cristal
Instructions
Add all of the ingredients except the rum (sweetened condensed coconut milk, coconut milk, cream of coconut, evaporated milk, vanilla extract, coconut extract, cinnamon, nutmeg, and cloves) to a high speed blender and blend until smooth and combined, about 15 seconds.
Add the rum and stir to combine. If you want the option for non-alcoholic coquito, skip adding the rum now and serve it on the side later for people to add if desired.
Transfer the coquito to an airtight pitcher or container and chill in the fridge for at least 2 hours. Shake or stir well before serving. Garnish individual glasses with a cinnamon stick and a sprinkle of ground cinnamon.
Notes
Serving Note: The coquito will develop a soft foam on top while it chills in the fridge. You can scoop it off and discard it, scoop it off and use it as a whipped cream substitute on the drinks, or stir it back into the liquid. Completely up to you! Storage: Store any leftover coquito in an airtight container in the fridge for up to 2 weeks.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.