Go Back
–+ servings
A bottle of coquito labeled and with a piece of cinnamon tied around it.
Print Recipe
5 from 75 votes

Coquito

Enjoy this authentic coquito made with creamy milk, spices and rum!
Prep Time30 minutes
Total Time30 minutes
Course: Drinks
Cuisine: Puerto Rican
Keyword: Coquito, coquito drink
Servings: 8
Cost: 12

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:

  • 15 ounces (1 can) cream of coconut COCO LOPEZ IS THE BEST BRAND)
  • 14 ounces (1 can) sweetened condensed milk
  • 13.5 ounces (1 can) coconut milk (full-fat is best)
  • 1 cup evaporated milk (this is about half the can!)
  • 1 tablespoon pure vanilla extract
  • 3/4 cup white rum (Ten to One Rum 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)
  • 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 for 8 to 10 minutes, 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

Calories: 291kcal