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As a Puerto Rican who has been making Coquito for decades, I’ve mastered the best recipe on the planet. Having almost 50 million views online, there’s so much secret that my recipe is as good as it gets! My coquito is sweet and creamy and has that irresistible rum flavor without being too overpowering. If you’re looking for an easy authenic coquito recipe, this is the one to make.
If you love delicious Puerto Rican recipes try my delicious and crunchy, Pernil my famous One Pot Chicken & Spanish Rice and my Camarones Al Ajillo
Table of Contents
- What is Coquito?
- Why this is the perfect Coquito Recipe
- Ingredients You’ll need
- 1. Make your tea
- 2. Steep it, Strain it, Cool it.
- 3. Blend the rest of your Ingredients
- 4. Mix everything together
- 5. Chill and Serve
- What is the best rum to use for coquito?
- How long does Coquito last in the fridge?
- How can I make a big batch?
- Tips for making the perfect Coquito
- Coquito Recipe
What is Coquito?
Coquito, which translates to “little coconut,” is a classic, beloved Puerto Rican holiday drink. Like egg nog, it’s a thick and creamy holiday treat served mainly from Thanksgiving to Christmas but can be enjoyed year-round. Coquito is a rich drink, and some say the creaminess from the milk distracts you from the rum. So, in other words, watch out…. this drink can and will sneak up on you! 😉
Why this is the perfect Coquito Recipe
It’s Shareable and makes a great gift—Coquito is a great holiday gift for friends or coworkers. Every year, I make a huge batch and give it to my loved ones. It’s a unique and memorable way to spread holiday cheer
This recipe makes (2) 750 ml bottles. Here are the coquito bottles I use! I also like to label them with a little note or tag! Such a cute gift idea.
It’s easy- I can make this coquito with my eyes closed! Once you master it, you will be able to as well! It’s straightforward and has a ton of flavor.
The flavor is amazing- The perfect coquito is balanced. It combines the flavors of cinnamon, sweetness, vanilla, and rum to make a memorable drink! My recipe has the right amount of everything- try it out, you’ll see!
Ingredients You’ll need
Click the hyperlinks for all of my favorite brands
- Cream of Coconut (Coco Lopez Brand is the BEST) It’s usually sold out, so order on Amazon!
- Coconut Milk– I recommend full-fat coconut milk. It’s a rich drink, treat yourself!
- Sweet Condensed Milk– This is going to make your drink sweet! What I love is you can always add a little more, or a little less, depending on how sweet you like it!
- Evaporated Milk- Any brand will do, this adds some depth!
- Puerto Rican Rum—The best coquito is made with Puerto Rican rum. I highly suggest Don Q, Bacardi, or any local Puerto Rican Rum. What I love about these brands is that they are affordable and give it an authentic taste! Trust me!
- Spices (Star Anise, Allspice Berries, Cinnamon Sticks, Cloves)- This is going to be used to make a tea that adds a ton of flavor to your cocktail
- Vanilla extract– Pure Vanilla Extract is best
How to Make Authentic Puerto Rican Coquito Step-by-Step with Photos
1. Make your tea
A tea is a spice-based blend that gives your drink flavor. To make your tea, start by adding your spices to a pot of boiling water. Let it rest for at least 20 minutes. While optional, this is highly recommended if you want an authentic recipe.
2. Steep it, Strain it, Cool it.
Let it rest, strain it, and set it aside to cool!
3. Blend the rest of your Ingredients
Mix vanilla, sweet condensed, evaporated, and coconut milk. Blend until smooth.
4. Mix everything together
Add your tea, and rum to your blended mixture and a bit more cinnamon! Mix.
5. Chill and Serve
What is the best rum to use for coquito?
What makes my recipe special is that I mix spiced rum with white rum! The spiced rum adds a little yet another depth of flavor. I like to use Bacardi, Don Q, or, for a budget-friendly option, I like to use Palo Viejo!
How long does Coquito last in the fridge?
Coquito can last up to 2 months in the fridge. When properly stored, it can be enjoyed for a long time. It’s the gift that keeps giving!
How can I make a big batch?
This recipe makes (2) 750 ml bottles! You can find the bottles here! You can also triple, quadruple, and even 10x this recipe! I use to sell coquito in my neighborhood using this exact method!
Tips for making the perfect Coquito
- Make it ahead- This is a drink that the longer you let the flavors sit, the better off they are! I like to make my coquito at least two days before serving. Legend has it- the longer it sits, the stronger it is! Drink responsibly!
- Buy the best you can afford- Coquito is a cream-based drink so you want to buy high quality ingredients. I like to buy from brands that are known for making pure coconut creams, and milks! This will ensure your drink comes out amazing!
- Serve it Chilled & Sip it slow- Coquito needs to be served cold or on ice! You also should sip is slow!
If you love this recipe as much as I loved creating it, I kindly ask for you to share a review. Reviews help other people find amazing recipes! xo Toni
Coquito
Equipment
- 2 750ml bottles
Ingredients
For the tea:
- 1 cup water
- 8 allspice berries
- 6 whole cloves
- 5 Star anise
- 3 large cinnamon sticks
- 1 teaspoon ground cinnamon
For the coquito:
- 1 can cream of coconut (15 oz) (COCO LOPEZ IS THE BEST BRAND)
- 1 can sweetened condensed milk (14 oz)
- 1 can coconut milk (13.5 oz)
- 1 cup evaporated milk (this is about half the can!)
- 1 tablespoon pure vanilla extract
- 3/4 cup white rum (Don Q is my favorite. You can add more or less rum to taste!)
- 1/4 cup spiced rum or dark rum (I like Captain Morgan Spiced Rum, or Don Q 151)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- In a medium saucepan set over medium, boil the water. Add the allspice, cloves, star anise, cinnamon sticks and 1 teaspoon ground cinnamon. Steep the tea, strain it and cool it.
- In a high powered blender, add cream of coconut, sweetened condensed milk, coconut milk, evaporated milk, and vanilla. Pulse until smooth and fully combined. If using a smaller blender, blend in batches.
- Pour the milk mixture into a large bowl. Add 1/3 cup of the tea mixture to the milk mixture. Whisk in the rum, ground cinnamon and nutmeg.
- Pour the coquito into 2 (750ml) bottles, cover and chill for at least 4 hours or overnight. Shake before serving ice cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Came out excellent
Yesterday, I used this coquito recipe to make it for Thanksgiving dinner today, and let me tell you, it’s going to be a hit with Don Q instead of Bacardi. You can really taste the difference. My family is going to love it! I’m so excited that I was able to make four and a half 750 ML bottles of this authentic recipe. This recipe is by far the most balanced one not too sweet and not too spicy!
Followed your recipe! Awesome! Loved the spice tea added to the mixture. I made it vegan. All coconut w/o the eggs.
Thank you for sharing!
I made a big batch for my family to enjoy tomorrow, pero dejame decirte chicaaa, I’m not sure it’s gonna make it to tomorrow with how much I’m sipping on it right now!