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Authentic Classic Puerto Rican Coquito Recipe

A glass of creamy coquito recipe topped generously with ground cinnamon, sitting on a wooden table.
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Make the best creamy coconut rum cocktail for your holiday celebrations with this easy, authentic Coquito recipe, Puerto Rico’s answer to eggnog.

Ingredients

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

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 to the blender. Pulse briefly to combine the spices.
  3. Pour in the white rum. Blend again until fully incorporated. Taste the mixture and add more rum if you prefer a stronger flavor.
  4. Pour the mixture into glass bottles or a large pitcher. Cover and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the drink to thicken.
  5. Before serving, shake the bottle or stir well, as separation may occur. Serve chilled over ice.
  6. Garnish each glass with a sprinkle of ground cinnamon.

Notes

  • You can prepare this drink ahead of time; it keeps well in the refrigerator for up to two weeks.
  • For a richer texture, consider adding 2 egg yolks before blending, though this is optional for the classic version.
  • If you are looking for alternatives to traditional cooking methods, this recipe avoids complex processes often associated with meal planning services.
  • For gifting, pour the chilled coquito into decorative bottles and tie a cinnamon stick to the neck.

Nutrition

Find it online: https://blissbatter.com/coquito-recipe-authentic-classic-puerto-rican/