There’s nothing like some Coquito; a coconut-based alcoholic beverage that is traditionally enjoyed around the holiday season. Also known as Puerto Rican eggnog, coquito is comprised of coconut-focused ingredients, rum, and warm spices like cinnamon and nutmeg. You’ll love this super easy, creamy, and flavorful drink!
- 1 (15-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can full-fat coconut milk
- 1 (12-ounce) can evaporated milk
- 1 ½ cups good-quality rum, see notes
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- pinch of salt, optional
- 2–4 cinnamon sticks, optional for bottling
For serving & garnishing coquito- optional:
- cinnamon sticks and/or ground cinnamon/nutmeg
- Combine: In the body of a large high-speed blender, add the cream of coconut, sweetened condensed milk, coconut milk, evaporated milk, rum, vanilla extract, cinnamon, nutmeg, and salt (if using).
- Blend the mixture until completely smooth and well combined. I like to double-check the mixture with a whisk or rubber spatula to ensure that the coconut cream has fully dissolved with no chunks left behind.
- Bottling coquito: This recipe makes about 60 ounces of coquito. I like to use glass jars or bottles (mason jars, weck jars, carafes, or any other glass bottle you have that can be fitted with an airtight lid). If using cinnamon sticks, add them into your glass vessel(s): place all sticks in one bottle or divide sticks between two bottles. Then carefully pour the coquito into the vessel(s), leaving an inch of headspace for shaking. Close bottles and give the coquito a good shake to fully incorporate all the ingredients.
- Chill & let cure: Transfer your coquito to the refrigerator. Allow the coquito to chill for at least 4 hours. More preferably, leave the coquito to rest for 24 hours/1 day. The curing process will give the coquito a more enhanced flavor profile as the flavor deepens, and the intensity of the rum is more mellow.
- Serving: Always shake the coquito vigorously before serving! Serve the coquito (with or without ice) in individual glasses with a cinnamon stick garnish and/or a sprinkling of cinnamon/nutmeg on top, if desired. Cheers, y’all!
- Storing coquito: Because this coquito is not egg-based, it lasts for a while. Preserve coquito, always covered with an airtight lid, in the fridge and it will keep for 2 weeks. You’ll possibly be able to extend it beyond that, but I do recommend consuming it within that timeframe.
- Coconut milk: Use good-quality, full-fat coconut milk here! The can of coconut milk should have a thick layer of coconut cream sitting right on top. The creaminess contributes to the thickness of your coquito, without that, your coquito won’t be as lush in texture.
- Rum notes: Use any rum you prefer, white or dark. White rum is typically used in basic coquito recipes. However, a dark/aged rum, spiced rum, and coconut-flavored rum will add a lil’ razzle dazzle, chef’s kiss vibe! For authentic coquito, aim for *Puerto Rican* rum like Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc.
- Vegan or dairy-free coquito: If you can find sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can), they’ll be easy swaps here. Otherwise, replace the evaporated milk with 1 ½ cups of your favorite alt milk of choice (almond, oat, or extra coconut milk for more coconut flavor). If you don’t have dairy-free sweetened condensed milk, use 2 cups of alt milk with 3-4 tablespoons of sugar, to taste.
- Virgin (non-alcoholic) coquito: If desired, you can simply replace rum alcohol with a non-alcoholic rum alternative for a 1:1 ratio. Otherwise, omit rum altogether from the recipe. If you need your virgin coquito to also be dairy-free, make the necessary adjustments as noted above. The perfect option for those who don’t drink or for serving to the little ones! Note: virgin coquito does not need to sit in the fridge for as long as noted in step #4- just enough to be chilled.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: coquito, puerto rican food, eggnog, how to make coquito, puerto rican coquito, coquito recipe, cinnamon, rum, coconut