Coquito is a Puerto Rican rum and milk punch (similar to eggnog but different) that is made around the holidays. This coquito recipe is flavorful, rich and perfectly spiced.
What is Coquito
Coquito is a Puerto Rican rum and milk punch that is typically served around the holidays and Christmas. It gets a lot of comparisons to eggnog and I can see how it can be similar but I think it’s dramatically better! Lol.
I love the coconut flavors, the Puerto Rican rum and the flavorful nutmeg and cinnamon. It can be served chilled and neat (no ice) or with a handful of ice (my preferred way). It’s up to you!
A lot of families make coquito their own way–it’ll vary from person to person. I like this method. I found it to really impart the cinnamon into the drink really deliciously!
How to Make Coquito
- Combine the water, cinnamon, nutmeg and salt in a saucepan. Bring it to a simmer and then immediately turn the heat off. Cover the pot and let it steep for about 30 minutes. This is what we’re going to use to impart that delicious spice and cinnamon flavor into the drink.
- After it’s done steeping, remove the cinnamon sticks and discard them.
- Pour the steeped/flavored water into a blender and then add in the cans of coconut milk, cream of coconut, evaporated milk, condensed milk, vanilla and rum. If needed, you may need to do this in batches depending on how big your blender is.
- Blend it up until combined. Give it a taste and adjust the rum to your liking.
- And then pour it into your pitchers. Transfer to the fridge to chill for at least 2 hours. It will last in the fridge for up to 3 days.
How Long Does Coquito Last
I’ve found that it stays delicious in the fridge for up to 3 to 5 days.
Why is My Coquito Chunky
I’ve found that this recipe stays pretty smooth but some coconut fat might solidify toward the top of the pitcher. You can just whisk it in or scoop it out and discard it. It’s because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might’ve solidified.
Tips and Tricks
- I love this recipe with Puerto Rican white rum. That I believe is traditional. But a lot of people also add brandy. You’re welcome to do this too. Simply add half of the amount of rum and substitute the second half with brandy.
- This makes a great gift to neighbors or friends. You can tie a ribbon around the bottle and boom! A present.
Can Coquito Be Made Without Alcohol
This question has been coming up and the answer is: of course! I know some people don’t drink and/or have family members that don’t drink. I think the flavors are very fall and delicious and can be enjoyed without the alcohol/rum.
Looking for more holiday recipes? Here are some favorites:
- Basque Cheesecake
- Overnight Cinnamon Rolls
- Mocha Morning Rolls
- Red Velvet Crinkle Cookies
- Gingerbread Cake
- Gingerbread Crinkle Cookies
- Birria Taocs
If you make this recipe for coquito, let me know on Instagram!
Coquito
Ingredients
- 1 2/3 cups filtered water
- 2 cinnamon sticks (broken in half)
- 1/4 teaspoon freshly grated nutmeg
- Pinch kosher salt
- 1 (15-ounce) can full-fat coconut milk
- 1 (15-ounce) can Coco Lopez cream of coconut
- 1 (15-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 350 ml good-quality white rum (1 1/4 cup)
Instructions
To Make the Coquito:
- In a saucepan, set over medium heat, add the water, cinnamon sticks, nutmeg and salt. Bring to a rapid simmer. And then immediately turn off the heat and cover the pan. Let it steep for 30 minutes. During this time, the water will become a delicious cinnamon and nutmeg flavored water. When it's done steeping, remove the cinnamon stick and discard.
- Note: If your blender isn't big enough, you may need to do this in batches.
- Pour the cinnamon/flavored water into a blender, along with the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, vanilla and rum. Blend it up until very smooth, about 15 to 30 seconds. Give the coquito a taste and adjust the rum to taste. Some may say I'm soft for this little amount of rum so feel free to add more if you like!
To Chill the Coquito:
- Pour the coquito into pitchers and transfer to the fridge to chill, at least 2 hours. Ideally overnight. I like mine super cold.
To Serve the Coquito:
- You can serve it neat (zero ice) or over ice. It's definitely your call. I personally like it over ice. Add a grating of nutmeg for a garnish or you could serve it with a cinnamon stick. Your call!
Notes
- I love this recipe with Puerto Rican white rum. That I believe is traditional. But a lot of people also add brandy. You’re welcome to do this too. Simply add half of the amount of rum and substitute the second half with brandy.
- I’ve found that this recipe stays pretty smooth but some coconut fat might solidify toward the top of the pitcher as it chills. You can just whisk it in or scoop it out and discard it. It’s because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might’ve solidified.
Find some “pitorro” or parcha…just yum!
Salt goes into a lot of sugary treats. Take for instance Chocolate Chip Cookies…..it a flavor enhancer.
I make this, but not this way Adrianna(by the way that’s my granddaughter’s name too) but my question is this. Coco Lopez is sweet, what does the sweeten condense milk do for the recipe? Is it for creaminess.
they’re both for sweetness and the coco lopez adds a strong coconut flavor. this drink is sweet.
E: No need to be critical of Adrianna’s recipe. She clearly states, “A lot of families make coquito their own way–it’ll vary from person to person.” That means: your way is fine, and so is hers. I’ve always wanted to try making Coquito. I appreciate Adrianna’s tips and simple instructions, so I will eventually try her recipe. But it won’t be this year–thanks to COVID-19, all of our family members (including my four kids and four sweet grandchildren) will be sheltering in place. This year has been so terrible for everyone–can’t we just say, “Thanks for sharing, dear Adrianna, and giving us a glimpse of normalcy and hoiday spirit”? Stay safe, everyone. Here’s to a brighter new year! (Adrianna, I am giving the recipe five stars because I know my family will love it!)
Nutmeg, salt. Brandy, vanilla extract??? What is that?!!! That’s a mess, definitely not COQUITO… Ihave tasted many and dared not to even look at other’s. This isn’t coquito you advertise, its someone’s own concoction. You want “REAL”
traditional Coquito; i have some you’ll never look back from again. No eggnog, no nutmeg; real COQUITO.
the recipe doesn’t have brandy. i’m explaining how a reader of mine said their family uses part brandy and puerto rican rum. what’s the problem. that’s literally how they make it. i’ve seen hundreds of coquito recipes with both nutmeg and vanilla extract. i add salt to everything sweet. every family makes it differently. if you don’t like it, you don’t have to make it. super simple.
This comment is unnecessarily rude. Adrianna puts a lot of work into these recipes and makes them available *for free* on the internet – she doesn’t owe you anything. If you don’t like her version of Coquito how about googling for one that you do like instead of spreading negativity for no reason at all… Thanks Adrianna for this recipe and for all the work you put into this blog, it’s appreciated by most of us! 🙂