Coquito
Puerto Rico's Christmas soul, often called Caribbean eggnog. Thick coconut cream and sweetened condensed milk wrap white rum in velvet sweetness while cinnamon pulls everything into one warm, festive note. Served ice-cold it pours like melting snow - a batch-made winter party staple.
Frequently Asked Questions
How do you make a Coquito?
A Coquito is made by blended method in 5 step(s). 1) Pour the coconut cream, condensed milk and evaporated milk into a blender jug and blend on low for 30 seconds until the fat is fully emulsified with no oily separation. 2) Add the white rum, vanilla extract and ground cinnamon; blend another 20 seconds until completely smooth with a fine foam on top. 3) Decant into a clean sealed glass bottle and refrigerate for at least 4 hours, ideally overnight, so the cinnamon and rum meld; this batch yields about 6 servings. 4) Shake the bottle well before serving - coconut fat rising and separating as it rests is normal, not spoilage. 5) Strain into a chilled rocks glass, dust the surface with ground cinnamon and garnish with a cinnamon stick. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Coquito?
A Coquito needs 7 ingredient(s): White Rum 360ml, Coconut Cream 400ml, Sweetened Condensed Milk 400ml, Evaporated Milk 350ml, Vanilla Extract 1 tsp, Ground Cinnamon 1 tsp, Cinnamon Stick 1 stick (for garnish).
What does a Coquito taste like? How strong is it?
Flavor profile: Sweet, Rich & Smooth, Festive & Cozy, Tropical. Strength: <18% ABV.
What glass is a Coquito served in?
A Coquito is typically served in a rocks glass, prepared by the blended method.
Ingredients
- White Rum360ml
- Coconut Cream400ml
- Sweetened Condensed Milk400ml
- Evaporated Milk350ml
- Vanilla Extract1 tsp
- Ground Cinnamon1 tsp
- Cinnamon Stick1 stick (for garnish)
Steps
- Pour the coconut cream, condensed milk and evaporated milk into a blender jug and blend on low for 30 seconds until the fat is fully emulsified with no oily separation.
- Add the white rum, vanilla extract and ground cinnamon; blend another 20 seconds until completely smooth with a fine foam on top.
- Decant into a clean sealed glass bottle and refrigerate for at least 4 hours, ideally overnight, so the cinnamon and rum meld; this batch yields about 6 servings.
- Shake the bottle well before serving - coconut fat rising and separating as it rests is normal, not spoilage.
- Strain into a chilled rocks glass, dust the surface with ground cinnamon and garnish with a cinnamon stick.
You may also like
320 cocktail recipes, one tap away
Browse by base spirit, flavor and strength. Save your favorites.
Open MixMyth