Coquito
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Steeping Time
30 mins
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Total Time
45 mins
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Servings
12
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Calories
125 kcal
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Course
Drinks
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Cuisine
American, Puerto Rican
Coquito
Description
Coquito begins by simmering water with aromatic spices including cinnamon sticks, whole cloves, freshly grated nutmeg, and a pinch of kosher salt to create a spiced infusion. After steeping, this flavored water is combined in a blender with a combination of coconut milk, sweet cream of coconut, evaporated milk, and sweetened condensed milk, producing a rich, creamy base. Vanilla extract adds fragrance, while white rum provides the classic alcoholic kick customary in this Puerto Rican holiday drink.
The blending process ensures a smooth and homogeneous texture with a balanced sweetness and spice warmth. Chilling the coquito for at least two hours, preferably overnight, allows flavors to meld together and the drink to achieve a refreshing cold temperature ideal for serving. The occasional solidified coconut fat on top can be whisked back in or removed if preferred to maintain smoothness.
Coquito is typically served chilled in small glasses and can be enjoyed on festive occasions or as a sweet, spiced cocktail. The recipe allows adjusting rum quantity to taste or substituting part of the rum with brandy for variation. Whisking or re-blending before serving helps maintain its creamy consistency after refrigeration.
Ingredients
- 1 2/3 cups water filtered
- 2 cinnamon stick broken in half
- Pinch nutmeg freshly grated
- 1 teaspoon clove whole
- Pinch kosher salt
- 1 (13.5-ounce) coconut milk I prefer light coconut milk, can, light or full-fat
- 1 (15-ounce) cream of coconut Coco Lopez brand, canned
- 1 (12-ounce) evaporated milk can
- 1 (14-ounce) sweetened condensed milk can
- 2 teaspoons vanilla extract pure
- 350 ml white rum 1 1/4 cup, good-quality
Instructions
To Make the Coquito:
- In a saucepan, set over medium heat, add the water, cinnamon sticks, nutmeg, cloves and salt. Bring to a rapid simmer. And then immediately turn off the heat and cover the pan. Let it steep for 10 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
- Use Puerto Rican white rum to keep the traditional flavor, though brandy may replace half the rum if preferred.
- Chill the coquito for at least 2 hours, ideally overnight, to enhance flavor melding and coldness.
- If coconut fat solidifies during refrigeration, whisk it back in or blend the mixture again before serving for a smooth texture.
- This recipe produces a creamy, spiced drink with balanced sweetness and warmth suitable for festive occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 125kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | -25g | -125% |
| Sodium | 2mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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