Print

Authentic Puerto Rican Coquito: Creamy Holiday Rum Drink

A glass of creamy coquito topped generously with ground cinnamon, sitting on a wooden surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade Puerto Rican Coquito, a rich, creamy coconut rum drink perfect for Christmas and Nochebuena celebrations. This easy recipe delivers traditional festive flavor.

Ingredients

Scale
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (15 ounces) cream of coconut (like Coco Lopez)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)

Instructions

  1. Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until completely smooth.
  2. Add the vanilla extract, cinnamon, nutmeg, and cloves (if using) to the blender. Pulse briefly to mix the spices.
  3. Pour in the white rum. Blend again until all ingredients are fully incorporated and the mixture is creamy.
  4. Taste the mixture. If you prefer a stronger rum flavor, add more rum gradually and blend briefly.
  5. Pour the Coquito into clean glass bottles or jars, leaving some headspace for expansion if freezing.
  6. Seal the bottles tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Serve chilled. Shake well before pouring, as separation may occur. Garnish with a sprinkle of cinnamon on top.

Notes

  • You can make this Coquito recipe ahead of time; it stores well in the refrigerator for up to two weeks.
  • For a thicker drink, reduce the amount of evaporated milk slightly.
  • If you want to gift this holiday cocktail, use decorative bottles and include a small cinnamon stick in each one.

Nutrition

Find it online: https://seventhflavour.com/creamy-coquito-puerto-rican-rum-drink-recipe/