Puerto Rican Coquito Recipe

5 from 1 vote

Puerto Rican Coquito Recipe

Coquito is THE recipe, second to pasteles, that denotes the holiday season in Puerto Rico. A perfect mixture of coconut, rum, and cinnamon, makes the holiday season a bit more tropical.

Prep Time20

Cook Time0

Total Time20

Course: beverages

Cuisine: Puerto Rican

Servings: servings

Calories: 156kcal

Author: Zoe Morman

Ingredients

1 can coconut milk
1 can evaporated milk
1 can condensed milk
1 cup rum
1 tablespoon cinnamon
⅛ teaspoon nutmeg
1 tablespoon vanilla

Instructions

In a blender pitcher or large vessel pour one can of Coco Lopez.
Add one can of coconut milk.
Add one cup of rum. Add more if you desire.
Blend ingredients and pour Coquito into bottles. It will render one and a half bottles.
Serve in a highball glass, option to rim the glass with cinnamon sugar. Dust the coquito with cinnamon or insert a cinnamon stick as decoration. Enjoy!

Notes

Learn the basics: To any recipe. Once you learn the basic ingredients, you can make the recipe your own. For example, me adding cinnamon whiskey, which is not a part of the traditional recipe. But I am playing with the flavor of the cinnamon and the extra booze.
Ratios: How much rum do you like in your coquito? In a 1.5 liter bottle of rum, there are roughly 50-ounce liquid ounces, of which only 8 ounces will be rum. You can make your coquito as heavy as you would like or not at all. Even without rum, the combination of spices and milk is extremely delicious.
Plan ahead: If you are having a gathering, make your coquito the night before. Allow the flavors to marinate and chill before serving.
When in doubt, double down: This recipe is easy to make, share, and drink. If you are making this recipe for a gathering, make more than you think you need. Believe me. It will be drunk. If there are any leftovers, don't tell anyone because someone will want to take some home with them.

Nutrition