Best Coquito (Puerto Rican Coconut Eggnog) Recipe
This thick and creamy Best Coquito recipe is a traditional Puerto Rican coconut eggnog that’s a holiday favorite. Featuring a blend of rum, coconut milk, cream of coconut, and warm spices, it’s smooth, rich, and perfectly spiced for festive celebrations. The recipe includes an optional step to infuse cinnamon sticks in rum for enhanced flavor, and it can be chilled to thicken before serving.
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: About 56 oz (7 servings of 8 oz each) 1x
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
Ingredients
Scale
Alcohol and Flavoring
- 1 ½ cups rum
- 2 cinnamon sticks (optional, recommended for flavor)
Main Ingredients
- 1 (14 oz) can sweetened condensed milk or coconut sweetened condensed milk
- 1 (15 oz) can cream of coconut (Coco Lopez or Goya brand)
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Infuse the Rum (Optional): In a large pitcher with a lid or two large jars with lids, add the rum and cinnamon sticks. Let the mixture soak for at least 24 hours or up to a week to infuse the rum with a spiced, cinnamon flavor that adds extra depth to your Coquito.
- Blend Ingredients: In a blender, combine the sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, freshly ground nutmeg, ground cinnamon, and vanilla extract. Puree all ingredients until smooth and well combined.
- Combine with Rum: Pour the blended mixture into the container holding the rum and cinnamon sticks. Shake well to ensure all ingredients are fully mixed together.
- Chill: Refrigerate the Coquito for at least 4 hours to allow flavors to meld and the drink to thicken, thanks to the coconut cream. If after chilling it is not thick enough, consider adding a small amount of additional cream of coconut or ice and shaking again to adjust consistency.
- Serve: Shake well before serving. Pour chilled Coquito into glasses and garnish with a sprinkle of cinnamon or nutmeg on top. Enjoy this creamy, festive drink responsibly!
- Storage: Store any leftover Coquito in an airtight container in the refrigerator for up to 8 weeks. Shake vigorously before each serving to recombine any settled ingredients.
Notes
- For a spiced depth of flavor, soak cinnamon sticks in rum for at least 24 hours or up to one week prior to making the Coquito.
- If the Coquito isn’t thick enough after chilling, add a bit more cream of coconut or blend with some ice to achieve desired consistency.
- This recipe yields about 56 oz of Coquito, perfect for holiday gatherings.
- Shake well before serving every time as ingredients tend to separate during storage.
- Store in the refrigerator in an airtight container for up to 8 weeks.
Keywords: Coquito, Puerto Rican Eggnog, Coconut Rum Drink, Holiday Drink, Creamy Coconut Beverage, Christmas Cocktail
