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Coquito (Puerto Rican Coconut Rum Cocktail)

Nothing compares to coquito, an alcoholic beverage with a coconut base that is typically consumed during the holidays. Coquito, also referred to as Puerto Rican eggnog, is made mostly of coconut-based components, rum, and warm spices like nutmeg and cinnamon. This drink is incredibly tasty, creamy, and easy to make.
Prep Time10 minutes
Total Time1 day
Course: smoothies
Cuisine: latin
Keyword: Coquito
Yield: 8

Materials

  • 1 15-ounce can cream of coconut
  • 1 14-ounce can sweetened condensed milk
  • 1 14-ounce can full-fat coconut milk
  • 1 12-ounce can evaporated milk
  • 1 ½ cups good-quality rum see notes
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • pinch of salt optional
  • 2 –4 cinnamon sticks optional for bottling

For serving & garnishing coquito- optional:

  • cinnamon sticks and/or ground cinnamon/nutmeg

Instructions

  • Combine: Place the coconut cream, sweetened condensed milk, coconut milk, evaporated milk, rum, vanilla extract, cinnamon, nutmeg, and salt (if used) in the body of a large, high-speed blender.
  • Blend the contents until it's thoroughly incorporated and absolutely smooth. In order to make sure the coconut cream has completely dissolved and there are no pieces remaining, I prefer to double-check the mixture with a whisk or rubber spatula.
  • Coquito in a bottle: This recipe yields approximately 60 ounces of coquito. Glass carafes, mason jars, weck jars, or any other glass container you have with an airtight top are the ones I like to use. If using cinnamon sticks, add them to your glass vessel(s) in the following manner: split the sticks between two bottles or put all of the sticks in one bottle. Next, slowly transfer the coquito into the vessel or vessels, being sure to leave an inch of headroom for shaking. To properly integrate all the ingredients, shake well after closing the bottles and serving the coquito.
  • Chill and allow to cure: Place your coquito in the fridge. Let the coquito rest for a minimum of four hours. It is preferable to let the coquito a full day or 24 hours to relax. As the rum's strength lessens and its taste deepens, the curing process will give the coquito a more complex flavor profile.
  • Serving Tip: Before serving, give the coquito a good shake! If preferred, top the coquito (served with or without ice) with a sprinkle of nutmeg or cinnamon and/or a cinnamon stick garnish. I salute you all!
  • Coquito storage: This coquito keeps for a long time because it isn't made with eggs. Coquito will last for two weeks if stored in the refrigerator and is always sealed with an airtight lid. Although you might be able to finish it earlier, I do advise eating it within that window of time.

Notes

  • Coconut milk: For this recipe, use full-fat, premium coconut milk! There should be a thick coating of coconut cream directly on top of the can of coconut milk. Your coquito's thickness is influenced by its creaminess; without it, its texture wouldn't be as rich.
  • Use your favorite rum, white or black, according to the notes. Basic recipes for coquito usually call for white rum. But rum that is dark or aged, spiced, or flavored with coconut will add a little razzle dazzle and chef's kiss taste! Choose *Puerto Rican* rum such as Don Q, Bacardí, Ron del Barrilito, Palo Viejo, etc. for real coquito.
  • Coquito that is vegan or dairy-free: These may be easily substituted with sweetened condensed coconut milk (11.25 ounce can) and evaporated coconut milk (12.2 ounce can). If not, use one and a half cups of your preferred alternative milk (additional coconut milk for added taste, almond milk, or oat milk) in place of the evaporated milk. Use two cups of alternative milk and three to four teaspoons of sugar, according to taste, if you don't have dairy-free sweetened condensed milk.
  • Virgin (non-alcoholic) coquito: You may easily switch out the rum alcohol with a non-alcoholic rum substitute at a 1:1 ratio if you'd like. If not, completely eliminate the rum from the recipe. If you want your virgin coquito to be dairy-free as well, use the preceding instructions to make the required modifications. The ideal choice for serving little children or people who don't drink! Note: You only need to chill virgin coquito in the refrigerator for a short while—as said in step #4.
    For further advice and tactics, please read the blog article in its full.