Our coquito recipe is a creamy cocktail that’s rich with warming spices. Some call it Puerto Rican coconut eggnog, and it’s incredibly delicious. It’s the perfect big-batch cocktail for a holiday party.
Ingredients
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup rum
Instructions
1Add the cream of coconut, sweetened condensed milk, evaporated milk, water, vanilla extract, ground cinnamon and cloves in a blender. Cover, and process until blended.
2Refrigerate until chilled. Editor’s Tip: Chill the coquito for at least four hours to meld the flavors and make the cocktail thicker. You can chill it in the blender for short-term storage. If chilling it for over a day, transfer it to a sterilized glass bottle with a tight-fitting lid or an airtight container.
3Stir in the rum before serving. Editor’s Tip: Coquito is traditionally served in a chilled shot glass. Small glasses are nice because the drink is very rich! You can also serve it from a pretty punch bowl.
