This Coquito Recipe creates a festive and flavorful cocktail you have to try this winter season. Coquito is a classic rum drink that has a sweet and creamy coconut base with a dash of those familiar holiday spices. Quick and easy to make, and similar to a spiked eggnog, this drink recipe will have you sippin’ and smilin’ all night long!
Reasons You’ll Love This Recipe
Enjoy The Tradition – A Coquito is a traditional Puerto Rican cocktail typically served on Christmas Eve.
Creamy Drinks – Fruity, bubbly drinks were SO last season. If you love a good creamy cocktail during the winter months then I guarantee you’ll love this Coquito Recipe!
Eggnog – If you’re an Eggnog fan then you’ll love this Puerto Rican version with coconut flavor.
Pass me the Rum! – If rum is your liquor of choice, then this cocktail was made for you.
Crowd Favorite – Guests love this one! The marvelous presentation and flavor win the crowd over every time.
A Coquito is not only fun to say but it’s fun to drink! If you’re in need of an impressive holiday beverage to serve to your friends and family at your next gathering, try your hand at making a Coquito.
Ingredients and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Evaporated Milk – Evaporated milk gives the Coquito that creamy, rich texture.
- Cream of Coconut – Rum and Coconut are the ultimate drink pairing so don’t skip out on this ingredient! Coco Lopez is my favorite brand to use.
- Sweetened Condensed Milk – The sweetener in the milk will combat the bite of the white rum. Use a little less or a little more depending on how sweet you like your cocktails.
- Egg Yolks – Yes, egg yolks in a drink! This will make the drink’s consistency a lot thicker like eggnog. If you are worried about food safety, I’d recommend buying pasteurized eggs, or pasteurizing the eggs yourself. You can omit the egg yolks from the recipe if you’d like but the drink won’t be as thick.
- White Rum – I used Bacardi for this recipe but feel free to use your preferred white rum. You can add more rum if you desire, and you can leave it out as well.
- Vanilla – Whenever possible, go with a high quality pure vanilla extract.
- Cinnamon Sticks and Star Anise – These are for garnishing the glass at the end. Optional, but definitely make these drinks look adorable, especially the Star Anise!
How To Make Coquito
- To a blender, pour in your evaporated milk, coconut cream, sweetened condensed milk, egg yolks, rum, vanilla, cinnamon, and nutmeg to a blender.
- For about a minute, blend the ingredients together on medium speed.
- Once blended, grab a fairly large airtight drink container that can be stored in your fridge and pour the beverage from the blender to the container. Allow the drink to cool in the fridge for at least two hours to really let the flavors marinate.
- Once chilled, pour the cocktail into a glass and garnish it with a cinnamon stick and star anise. Serve and enjoy!
Recipe Tips and Advice
Storge: Keep the beverage in the airtight container in the fridge for up to five days. Because of the egg yolks, the drink unfortunately won’t last any longer. If you choose to omit the eggs, the drink can be stored for up to 10 days.
Equipment: You’ll need a blender and an airtight beverage container for this recipe. Because this drink is made in a big batch, I recommend using a blender instead of a cocktail shaker.
Coquito has a similar taste to eggnog, just with a few more spices and flavors but the consistency is not as thick.
This could be because of the fat content in the coconut cream. Try getting a coconut cream with a regular to low fat content.
What To Serve With Coquito
Serve this creamy cocktail with some festive Christmas Appetizers, a Christmas Charcuterie Board, Dessert Dip and some other holiday handheld treats like this Christmas Donut Wreath, Hot Chocolate Cookies, Easy Christmas Pretzels and SO much more!
AND… If you liked this cocktail, you’ll love this fun Jack Frost Cocktail or a delightful Eggnog Martini!
Tried this recipe?
I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
- 12 ounces Evaporated Milk
- 15 ounces Cream Of Coconut Coco Lopez is recommended
- 14 ounces Sweetened Condensed Milk
- 2 Egg Yolks use pasteurized egg yolks for safety if desired
- 1 cup White Rum
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- Cinnamon Sticks and Star Anise optional for garnish
- Add the evaporated milk, coconut cream, condensed milk, egg yolks, vanilla, rum, cinnamon and nutmeg to a blender.
- Blend on medium speed for about 1 minute.
- Decant to an airtight container and store in the refrigerator for about 2 hours (or more) for the flavors to come together.
- Serve with a stick of cinnamon, star anise and a dusting of cinnamon on top.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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