Coquito
Ingredients
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- 12 ounces evaporated milk
- 2 sticks cinnamon sticks
- 6 cloves whole cloves
- 15 ounces cream of coconut
- 13 1/2 ounces coconut milk
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 1/2 cups white rum
- ground cinnamon – for serving
Instructions
1. Combine the evaporated milk, cinnamon sticks, and whole cloves in a small saucepan. Bring to a bare simmer over medium-low heat, then reduce to low and gently simmer until fragrant, 5–8 minutes; do not boil.
2. Remove from the heat, cover, and let steep until warm, about 20 minutes. Strain out and discard the spices.
3. Add the cream of coconut, coconut milk, sweetened condensed milk, the spiced evaporated milk, vanilla extract, and white rum to a blender. Blend until completely smooth and emulsified, 30–45 seconds.
4. Funnel into clean bottles or jars, seal, and refrigerate until very cold and flavors meld, at least 4 hours or overnight.
5. Shake well before pouring into small glasses. Lightly dust with ground cinnamon (for serving) and serve chilled.
Coquito is Puerto Rico’s beloved holiday coconut-and-rum drink—lush, creamy, and gently spiced. It’s served well chilled in small glasses, with a silky body from sweetened and evaporated milks balanced by the tropical depth of coconut. Aromas of cinnamon and vanilla perfume each sip, while white rum adds warmth without overpowering the coconut’s natural sweetness.
Rooted in home kitchens and family gatherings, coquito is a festive staple from late November through Día de Reyes. The drink took shape in the 20th century as canned milks became widespread on the island, blending local coconut with pantry staples and Puerto Rican rum. Recipes are proudly personal and often gifted in bottles, and while some families include eggs in a “ponche”-style version, many prepare it eggless—both expressions are recognized within the tradition.