Warm your winter evenings with our simple Coquito recipe! Crafted with coconut milk & cream, sweetened condensed milk, evaporated milk, Dark Puertorican Rum, vanilla extract, ground nutmeg and ground cinnamon, this cocktail is a creamy treat.
Prep time:
2 minutes
Mixing time:
2 hours 30 minutes
Servings:
10
Calories:
607
Ingredients
- 1 cup coconut milk
- ½ cup cream of coconut
- 3½ cups sweetened condensed milk
- 2 cups evaporated milk
- 1½ cup Puerto Rican dark rum
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp grated nutmeg
- Cinnamon sticks
- Extra ground cinnamon - for garnish, optional
- Ice cubes
Equipment
- Saucepan
- Stovetop
- Whisk
- Measuring Cups and Spoons
- Glass Bottles or Mason Jars for Storage
- Rocks Glasses
Instructions
- Mix Milks & Cream: In a pan, mix together 3½ cups sweetened condensed milk, 2 cups evaporated milk, 1 cup coconut milk, and ½ cup cream of coconut.
- Add Spices: Add 2 tsp vanilla extract, 2 tsp ground cinnamon, and ½ tsp grated nutmeg. Whisk to combine.
- Bring to a Simmer: Heat up on medium heat and bring to a simmer, stirring constantly. Remove from heat and let cool to room temperature.
- Add Rum: Add 1½ cup Puerto Rican dark rum and stir well to combine.
- Transfer to Bottles: Transfer to sealable bottles and add 1 cinnamon stick to each bottle. Seal and store in the refrigerator (let it cool down at least 2 hours before serving).
- Serve: Once the mixture has cooled down, pour over ice into individual rocks glasses (with or without ice cubes to taste) and sprinkle cinnamon powder on top for garnish.
Notes
Substitutes:
- Coconut Milk: If you don't have coconut milk, you can use almond milk as a substitute. It will be less creamy but still give you a delicious drink.
- Cream of Coconut: If available, the best option is to use Coco López Coconut Cream; if not, any other brand can be used as a substitute. Just make sure it has a creamy texture and a high-fat content for optimal results.
- Sweetened Condensed Milk: If you can’t find sweet condensed milk, use evaporated milk and sweeten it by adding fine sugar and whipping thoroughly until combined.
- Evaporated Milk: In some countries, evaporated milk is known as “unsweetened condensed milk”; that’s maybe an alternative you could be looking for. If you still can’t find any, substitute it with a blend of coconut cream and sweetened condensed milk, paying attention to the ratio depending on the level of sweetness you want to achieve.
- Vanilla Extract: For a more natural option, use a vanilla pod sliced in two. Just remember to scrape it after cooking to fully extract its flavor.
- Puertorican Dark Rum: Although Puertorican is traditional, you can use any dark rum of your liking to prepare this recipe (we don’t recommend using agricole or Jamaican rum as their potent flavor will likely overpower the rest of the ingredients). Spiced rum is also a good alternative for an extra Christmassy touch!
Making it Non-Alcoholic:
- Rum Substitute: You can omit the rum to make a non-alcoholic version. The drink will still be creamy and delicious without it. You can also use a non-alcoholic dark rum substitute; these are available in the market and do a good job of mimicking the flavor of dark rum. If you’re feeling crafty, you can also make your own dark rum substitute by infusing together rooibos tea and a bunch of spices of your liking (vanilla, cinnamon, clove, allspice, and banana are always a good way to start). Mix all the ingredients together, add hot water, cover, and let it infuse for at least 3h (the stronger the better, so if you have time let it infuse overnight. In that case, you can either let it rest in the fridge once the liquid has cooled down). Give it a taste, adjust the spice level if necessary, and strain it once you’re happy with the result. Stored properly (in an airtight container in the fridge), this “tea rum” can be kept for up to a week.
Making it Vegan:
- Sweetened Condensed Milk and Evaporated Milk Substitute: To make this recipe vegan, you can substitute the sweetened and evaporated milk with plant-based evaporated and sweetened condensed milk. These alternatives are available in most health food stores or online, and they'll give you the same creamy texture while keeping the recipe dairy-free.
What is a Coquito?
A Coquito is a rum-based creamy cocktail made of coconut milk & cream, sweetened condensed milk, evaporated milk, Puertorican dark rum, and spices like vanilla and cinnamon. It’s not difficult to make; all you need to do is blend the ingredients and chill before serving. Due to its creamy texture and holiday popularity, the coquito is often referred to as Puerto Rican eggnog.
What is a Coquito made of – The ingredients
For concocting a Coquito, you’ll need these ingredients:
- Coconut Milk forms the cocktail’s base, providing a creamy texture and tropical flavor.
- Cream of Coconut: Adds extra creaminess and sweetness to the drink.
- Sweetened Condensed Milk: Gives the cocktail its rich sweetness and thick consistency.
- Evaporated Milk: Enhances the creaminess of the drink without adding extra sweetness.
- Dark Rum: Provides the alcoholic kick and complements the coconut flavors.
- Vanilla Extract: Adds a hint of warm, sweet aroma that enhances the overall flavor profile.
- Ground Cinnamon & Ground Nutmeg: Gives a subtle spiciness that balances out the sweetness.
