Description
This authentic Puerto Rican coquito recipe combines creamy coconut, warming spices, and smooth rum for the ultimate holiday cocktail that captures the spirit of Christmas in every sip.
Ingredients
Scale
- 12 ounces Evaporated Milk
- 15 ounces Cream of Coconut (Coco Lopez recommended)
- 14 ounces Sweetened Condensed Milk
- 1 cup White Rum (Bacardi or quality brand)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 2 Egg Yolks (optional, pasteurized for safety)
- Cinnamon Sticks (for garnish)
- Star Anise (optional garnish)
Instructions
- Prepare a clean and dry blender. If using egg yolks, separate them carefully from the whites and ensure they’re pasteurized for safety.
- Combine evaporated milk, cream of coconut, and sweetened condensed milk in the blender.
- Add egg yolks and vanilla extract for a richer texture.
- Pour in the white rum, then add ground cinnamon and nutmeg.
- Blend on medium speed for about 1 minute until smooth and creamy.
- Transfer the coquito mixture into airtight glass bottles or containers. Optionally, add a cinnamon stick for infusion.
- Refrigerate for at least 2 hours, or ideally 48 hours, to allow the flavors to meld perfectly.
- Shake or stir well before serving. Pour into glasses and garnish with a cinnamon stick, star anise, or a sprinkle of cinnamon.
Notes
For best results, chill for 48 hours before serving to allow flavors to develop. Store in airtight glass bottles in the refrigerator for up to 5 days. Always shake before serving to recombine ingredients.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blended
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 glass (about 6 oz)
- Calories: 533
- Sugar: 67g
- Sodium: 137mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 78mg
Keywords: coquito, Puerto Rican holiday drink, coconut rum cocktail, creamy Christmas beverage, eggnog alternative, tropical drink