Ingredients
Scale
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (such as Coco Lopez)
- 1 can (13.5 oz) coconut milk
- 1.5 cups Puerto Rican white rum (adjust to taste)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon (plus extra for garnish)
- 1/2 teaspoon ground nutmeg
- 2–3 cinnamon sticks
- 1/2 cup water (for spice tea)
- Pinch of salt
Instructions
- Start by creating a concentrated spice tea to give your Coquito a deep, authentic flavor. Place the 1/2 cup of water and 2 cinnamon sticks in a small saucepan. Bring the water to a boil, then reduce the heat and let it simmer for about 5 minutes until the water turns a deep amber color. Remove the pan from the heat and let the tea cool completely. This step ensures the cinnamon flavor is evenly distributed without leaving a grainy texture.
- In a large blender, combine the evaporated milk, sweetened condensed milk, cream of coconut, and coconut milk. If your blender is not large enough, you can do this in two batches. Add the vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Pour in the cooled spice tea (remove the cinnamon sticks first). Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and slightly frothy.
- Pour the mixture into a large pitcher or glass bottles. Stir in the Puerto Rican white rum. You can add more or less depending on how strong you like your holiday spirits. Place a fresh cinnamon stick inside each bottle for extra aroma. Seal the bottles tightly and refrigerate for at least 4 hours, though overnight is best. Serve cold in small glasses, garnished with a light dusting of cinnamon on top.
- Cook Time: 20 minutes