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Close-up of Pumpkin Spice Coquito in a glass with dulce de leche drizzle, whipped cream, cinnamon dust, and a Biscoff cookie garnish, with a plate of Biscoff cookies and a bottle of coquito in the background.
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Pumpkin Spice Coquito

Pumpkin Spice Coquito is a match made in heaven: creamy coconut and flavorful pumpkin, spiced to mark the start of fall. In this coquito recipe, we will learn how to take ordinary ingredients and elevate them into an experience I can only describe as liquid pumpkin pie.
Prep Time5 minutes
Cook Time10 minutes
Chill3 hours
Total Time3 hours 15 minutes
Course: beverages
Cuisine: Puerto Rican
Cooking Technique: blending
Servings: 12 servings
Calories: 311kcal
Author: Zoé Forestier

Equipment

Ingredients

  • ½ can pumpkin
  • ¼ cup brown sugar
  • 1 tablespoon butter omit for dairy free.
  • 1 teaspoon almond extract optional, double on vanilla if not using.
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin spice
  • 1 can condensed coconut milk regular condensed milk would work or one can of cream of coconut.
  • 2 cans coconut milk
  • 1 cup spiced dark rum

Instructions

  • In a small pot, combine butter, pumpkin, almond extract (optional; you may double up on vanilla if you don't want to use almond extract), vanilla extract, and brown sugar.
    ½ can pumpkin, ¼ cup brown sugar, 1 tbsp butter, 1 tsp vanilla extract, 1 tsp almond extract
  • Once the sugar has incorporated, add the pumpkin spice. Cook until the mixture starts to bubble and the bubbles get large.
    1 tbsp pumpkin spice
  • Add 1 can of condensed coconut milk. Let cool completely, then pour into a large container.
    1 can condensed coconut milk
  • Add coconut milk & blend with an immersion blender.
    2 cans coconut milk
  • Add rum & incorporate. Portion into bottles & chill.
    1 cup spiced dark rum

Notes

Expert Tips

  • Watch the Bubbles, Not the Clock: Sugar can go from perfectly caramelized to burnt in seconds. Keep the heat moderate and pull the pot off the heat the moment the bubbles get large; don't walk away.
  • Cool It Completely Before Blending: Blending hot liquid can be dangerous, since heat causes the liquid to expand and can make it erupt from the blender. Let the mixture cool completely, and add the rum only once it's cool; this also keeps the alcohol from cooking off.
  • Taste Before You Bottle: Pumpkin spice blends vary in strength by brand. Taste the mixture before adding the rum, and adjust if it needs more spice.
  • Shake Before Every Pour: Like traditional coquito, this will settle in the fridge. A good shake brings it back to that thick, creamy texture.
  • Make It a Few Days Ahead: The flavors deepen and meld the longer it sits, so this is a great one to batch a few days in advance.

Nutrition

Serving: 4oz | Calories: 311kcal | Carbohydrates: 26g | Net Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 309mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2875IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 3mg | Phosphorus: 153mg | Alcohol: 7g
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