Sweets & Treats

Coquito

6-10 servings
Clear glass mug of Coquito, accented with cinnamon stick and flecks of ground cinnamon. Pine branches for holiday cheer.

Coquito is often referred to as Puerto Rico’s answer to eggnog, with coconut cream and milk, rum, and spices.

You can enjoy it immediately, although for best results, refrigerate 2-3 days. That’ll also give you time to work on your toast…

“Arriba, Abajo, Al Centro, Adentro!”

Ingredients

  • 13 oz coconut cream 
  • 13 oz coconut milk 
  • 24 oz evaporated milk 
  • 14 oz sweetened condensed milk 
  • 1 cup coquito tea (ingredients and recipe included below) 
  • Pinch salt 
  • ¾ tsp ground cloves 
  • ¼ tsp ground nutmeg 
  • 1 tsp cinnamon, plus extra for garnish 
  • ½ tsp vanilla extract 
  • 1 ½ cup dark rum OR 1 cup dark rum and ¼ cup cognac 
  • Optional: Cinnamon sticks for garnish 
  • Tea Infusion for Coquito: 
  • 2 cups water 
  • 2-3 cinnamon sticks 
  • 10 whole cloves 
  • 3 star anise pods 
  • 6 whole allspice 
  • 4 peppercorns 
  • ½ tsp grated nutmeg 
  • Pinch salt 
  • ½-inch piece ginger, thinly sliced 

Directions

  1. Make tea infusion: In a small saucepan over medium heat, bring all tea ingredients to a boil. Lower heat to medium-low and simmer for about 15 minutes, covered. 
  2. Remove saucepan from stove and let cool slightly. Pour mixture through fine mesh strainer and discard spices. You should have about 1 cup of tea. 
  3. Make Coquito: In a large saucepan over low-medium heat, combine all ingredients except for liquor. Stir gently so everything is evenly incorporated and smooth, especially any blobs of coconut cream. Remove from heat and allow to cool slightly. 
  4. Transfer to a large bowl and gradually add rum and cognac (if using) while whisking. Add more to taste until you reach your desired strength. Let chill at least four hours. 
  5. When ready to serve, remove from refrigerator and shake well. Serve in small glasses or in larger ones over ice, garnished with pinches of ground cinnamon and cinnamon sticks. 
  6. Notes: Light rum is also fine, dark rum lends more depth. Stored in a large Mason jar or airtight container in the fridge, coquito will last up to 1 month.