A Coquito Cocktail for a Spirited Christmas
In Puerto Rico, no Christmas is complete without this creamy, rum-spiked libation.
What You’ll Need:
1½ cups El Dorado Special Reserve Finest Demerara 15 Year Rum
2 cinnamon sticks
One 14 oz can sweetened condensed milk, or coconut sweetened condensed milk
One 15 oz can cream of coconut (Coco Lopez or Goya brand)
One 13.5 oz can coconut milk
4 oz evaporated milk
½ teaspoon freshly ground nutmeg
½ teaspoon Royal cinnamon
½ teaspoon vanilla extract
What To Do:
(Optional) Infuse the Rum: Enhance your coquito’s flavor by infusing your rum with cinnamon. To do this, soak cinnamon sticks and raisins (optional) in the rum for at least 24 hours or up to a week.
To assemble: To a blender, add the rum, sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, nutmeg, cinnamon, and vanilla extract. Blend until the mixture is smooth and well combined.
Pour the blended mixture into a large pitcher or bottle. Chill in the refrigerator for at least 4 hours to allow the flavors to meld and the coquito to thicken.
Transfer to an airtight container and store in the refrigerator for up to 6 weeks. Shake well before serving each time, as the ingredients may settle.
For a fun presentation, coat the rim of your glass with honey, then dip it into shredded coconut. Finish with a sprinkle of cinnamon or freshly grated nutmeg on top for a festive flourish.
About the recipe
A beloved tradition from Puerto Rico, coquito is often called the island’s answer to eggnog—creamy, coconut-rich, and shared among family and friends all season long. Our recipe is decadent, aromatic, and undeniably celebratory. It leans into deep Caribbean warmth with spiced Demerara rum, creamy coconut, and a double hit of cinnamon and nutmeg that smells like the holidays. The result is a silky, velvety sip that only gets better as it chills.
Wine and spirits are sold by FreshDirect Wine & Spirits, License # 1277181. 3 Flushing Ave, Brooklyn, NY 11205.