Creamy Coquito with Coconut and Spices Recipe
Coquito is a rich and creamy Puerto Rican coconut eggnog traditionally enjoyed during the holiday season. This festive cocktail blends sweetened condensed milk, cream of coconut, evaporated and coconut milk, warm spices like cinnamon, nutmeg, and cloves, and plenty of rum for a smooth, indulgent drink that can be served chilled as a delightful holiday treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes (including chilling time)
- Yield: About 6 servings
- Category: Beverage
- Method: No-Cook
- Cuisine: Puerto Rican
Ingredients
Liquids
- One 14-ounce can sweetened condensed milk
- One 15-ounce can cream of coconut
- One 12-ounce can evaporated milk
- One 13.5-ounce can coconut milk
- 2 cups light rum
Flavorings & Spices
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Combine Ingredients: In a large mixing bowl or pitcher, thoroughly mix the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves until smooth and well blended.
- Add Rum: Slowly stir in the 2 cups of light rum until fully incorporated with the creamy mixture.
- Chill: Transfer the coquito mixture into glass bottles or airtight containers. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the drink to chill.
- Serve: Shake or stir the bottle before serving. Pour the chilled coquito into small glasses and optionally sprinkle a dash of cinnamon on top for garnish.
Notes
- Shake the bottle well before serving as the mixture may separate over time.
- You can adjust the amount of rum based on your preference for alcohol content.
- For a thicker texture, some variations include adding egg yolks, but this recipe is egg-free for simplicity and longer shelf life.
- Store coquito in the refrigerator and consume within one week.
- Serve chilled for the best experience.
