Traditional Coquito Recipe
A creamy and festive Puerto Rican holiday drink made with coconut, rum, and warming spices.
Ingredients
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 cup white Puerto Rican rum
- 1 tbsp vanilla extract
- 1/4 ground cinnamon
- 1/4 ground nutmeg
Instructions
Step 1: Gather Your Ingredients
- Before you begin, ensure you have all your ingredients measured and ready. This includes evaporated milk, sweetened condensed milk, cream of coconut, white Puerto Rican rum, vanilla extract, ground cinnamon, and ground nutmeg. Having everything prepared will make the process smooth and enjoyable.
Step 2: Blend the Dairy and Coconut Base
- Take a high-powered blender and pour in the evaporated milk (12 oz), sweetened condensed milk (14 oz), and cream of coconut (15 oz).
- Blend on medium speed for about 30–60 seconds until the mixture is smooth and creamy. This step ensures the base is well-combined, with no clumps or separation.
- Check the consistency—it should be thick but pourable.
Step 3: Add Flavor and Alcohol
- To the blended mixture, add 1 cup of white Puerto Rican rum, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg.
- Blend again, this time on low speed, for another 30–60 seconds. This allows the alcohol and spices to distribute evenly throughout the creamy base.
- Taste the mixture at this stage. If you prefer a stronger rum flavor or additional spices, adjust to your liking.
Step 4: Transfer and Refrigerate
- Once the coquito is blended to perfection, pour it into a clean, airtight glass bottle or container.
- Seal the container tightly and place it in the refrigerator for at least 2 hours. This chilling period is essential for the flavors to meld together, enhancing the richness and depth of the drink.
Step 5: Shake and Serve
- Before serving, take the container out of the fridge and give it a good shake to ensure the ingredients are well-mixed. Coquito can sometimes settle, and shaking it will restore its creamy consistency.
- Pour the chilled coquito into small glasses, typically 2-3 ounces per serving.
Step 6: Garnish and Enjoy
- For a festive touch, garnish each glass with a light sprinkle of ground cinnamon or a cinnamon stick.
- Serve cold and savor this creamy, coconut-infused holiday treat with family and friends!
Notes
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Adjusting the Sweetness:
The sweetness level can vary depending on the cream of coconut and sweetened condensed milk brands. Taste the mixture before chilling and adjust by adding a bit more coconut milk if it’s too sweet. -
Choosing the Right Rum:
White rum is the traditional choice for coquito, but you can experiment with spiced or dark rum for a richer flavor. If you prefer a non-alcoholic version, simply omit the rum or replace it with coconut water. -
Egg or No Egg?:
Classic coquito recipes sometimes include egg yolks for added richness. If using eggs, ensure the mixture is consumed within 2–3 days. For a longer shelf life, skip the eggs. -
Shelf Life:
Coquito without eggs can last up to 5 days when refrigerated in a sealed container. Always shake well before serving, as separation may occur. -
Variations to Try:
- Add 2 tablespoons of cocoa powder for a chocolate coquito.
- Mix in a shot of espresso or coffee liqueur for a coffee-flavored twist.
- Replace dairy with almond or oat milk for a vegan version.
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Serving Ideas:
Garnish your coquito with a sprinkle of ground cinnamon or nutmeg for a festive touch. Adding a cinnamon stick to the glass enhances the aroma and gives it a sophisticated presentation. -
Make Ahead Tip:
Coquito often tastes better the next day as the flavors meld together. Make it a day in advance for a more pronounced flavor profile. -
Troubleshooting Consistency:
If your coquito is too thick, add a splash of coconut milk or regular milk to thin it out before serving.