Coquito

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Craving a festive drink that instantly wraps you in warmth and nostalgia? Coquito is Puerto Rico’s creamy answer to eggnog, and it’s exactly what your holiday table needs. Rich, silky, and infused with coconut, cinnamon, and a touch of rum, this drink brings a tropical twist to winter gatherings. It’s a holiday staple in many Latin homes, and once you try it, you’ll understand why.

Whether you’re entertaining guests or simply want a cozy treat to sip by the tree lights, Coquito hits all the right notes. This velvety cocktail is not only delicious but beautifully simple to make. The blend of coconut cream, condensed milk, and spices creates an indulgent drink that feels like dessert in a glass.

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Preparation Phase & Tools to Use

To craft a flawless Coquito, you’ll need a few key tools that make the process smooth and mess-free:

• Blender: The hero of this recipe. It ensures all ingredients are perfectly emulsified, giving you that creamy, smooth texture Coquito is known for.
• Measuring cups and spoons: Precision matters when balancing sweetness and spice.
• Fine-mesh strainer (optional): Great for removing any undissolved bits of spices if you’re going for extra smoothness.
• Glass bottles or jars with lids: Essential for chilling and storing the Coquito. The flavors deepen over time, so sealed storage is key.
• Funnel: Makes pouring your blended mixture into bottles less messy and more efficient.

Using these tools helps elevate your homemade Coquito into a gift-worthy, party-ready drink that looks as polished as it tastes.

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Ingredients for the Coquito

• Coconut milk: The base of Coquito, delivering that signature tropical richness.
• Coconut cream: Adds depth and thick creaminess to the drink, enhancing its velvety texture.
• Sweetened condensed milk: Brings sweetness and a luscious, dessert-like consistency.
• Evaporated milk: Balances the sweetness while adding body.
• White rum: The spirited component that makes this drink festive (optional for non-alcoholic version).
• Ground cinnamon: Gives that familiar holiday warmth and spice.
• Vanilla extract: Rounds out the flavor profile with aromatic sweetness.
• Nutmeg (optional): Adds a hint of earthy spice for complexity.

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How To Make the Coquito

Step 1: Blend Everything Together

Pour the coconut milk, coconut cream, sweetened condensed milk, evaporated milk, rum (if using), vanilla extract, cinnamon, and nutmeg into a blender. Blend on high for 1–2 minutes until smooth and frothy.

Step 2: Taste and Adjust

Give it a quick taste test. Prefer it sweeter? Add a bit more condensed milk. Want it stronger? A splash more rum will do. Customize it to your liking.

Step 3: Chill the Coquito

Using a funnel, pour the blended mixture into glass bottles or jars. Seal tightly and refrigerate for at least 4 hours, but preferably overnight. This allows the flavors to meld beautifully.

Step 4: Shake and Serve

Before serving, shake the bottle well as some settling is natural. Pour into glasses and garnish with a sprinkle of cinnamon or a cinnamon stick if you’re feeling fancy.

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How to Serve and Store Coquito

Serve Coquito cold, straight from the fridge. It pours best when thoroughly chilled and lightly shaken. Pour it into small cocktail or dessert glasses and dust the top with cinnamon, or add a cinnamon stick for an elegant touch. It pairs beautifully with Christmas cookies, flan, or even on its own as a liquid dessert.

As for storage, Coquito should be kept refrigerated in airtight glass bottles or jars. It will stay fresh for up to 5 days if alcohol-free, and up to 2–3 weeks if made with rum. The flavors continue to develop over time, making it even more delicious a day or two after making.

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Frequently Asked Questions

How strong is Coquito?

That depends on how much rum you add. The traditional version contains enough to give it a pleasant warmth without overpowering the creamy flavor. You can always adjust to your taste.

Can I make Coquito without alcohol?

Absolutely! Simply omit the rum. It will still be delicious and kid-friendly.

Can Coquito be frozen?

It can, though it’s best enjoyed fresh. If freezing, leave room in the bottle for expansion and blend again after thawing to restore the texture.

Is it okay to use cinnamon sticks instead of ground cinnamon?

Yes, you can infuse the milk with cinnamon sticks beforehand, then strain before blending. This offers a more subtle and smooth spice flavor.

Why is my Coquito separating in the fridge?

That’s natural. Just give the bottle a good shake before pouring. Separation is normal due to the fat content in coconut products.

Can I make it dairy-free?

You can try swapping condensed and evaporated milk with plant-based alternatives, but the flavor and consistency will differ. Still delicious, just not traditional.

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Want More Holiday Drink Ideas?

You might also like the Creamy Easy Egg Custard Pie Recipe, a sweet treat that pairs beautifully with Coquito’s warm spices. For something on the fruity side, try the No-Bake Banana Pudding Cheesecake, another chilled delight that’s perfect for gatherings.

Looking for savory dishes to round out your holiday spread? The Slow Cooker Cracker Barrel Fried Apples bring a comforting Southern touch, while the Hearty Tuscan Bean Soup offers balance to the sweetness of Coquito.

If you’re in the mood for more no-fuss desserts, the Raspberry Crescent Rolls are a festive choice—simple, bright, and elegant on the plate.

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Pin and Tell Me How Yours Turned Out

You can save this to your holiday drink boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you tweak the spice levels? Add extra rum? Leave a comment below. I’m always curious how others personalize their Coquito.

For more of my daily recipe shares, follow me on Pinterest at LadyPlate.

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