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Best Authentic Puerto Rican Coquito Recipe (Easy Holiday Drink)

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This creamy, spiced Puerto Rican coquito is the ultimate holiday drink, made with real coconut cream, coconut milk, and a blend of warm spices. It’s perfect for parties, can be made ahead, and tastes even better after a day or two in the fridge.

Ingredients

Scale
  • 1 can (15 oz) cream of coconut (preferably Coco López)
  • 1 can (13.5 oz) coconut milk (full-fat)
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup Puerto Rican rum (e.g., Don Q or Bacardi)
  • 1 teaspoon vanilla extract (pure)
  • 1 cinnamon stick
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • Ground cinnamon or nutmeg for garnish (optional)
  • Cinnamon sticks for stirring (optional)

Instructions

  1. Toast the cinnamon stick in a small dry skillet over medium heat for 60-90 seconds until fragrant. Let cool.
  2. Open the cream of coconut and stir until smooth. If too thick, microwave for 10 seconds.
  3. In a blender, combine cream of coconut, coconut milk, evaporated milk, sweetened condensed milk, and rum.
  4. Add the toasted cinnamon stick, ground nutmeg, ground cloves, salt, and vanilla extract.
  5. Blend on low speed, then increase to medium-high for 60-90 seconds until smooth and uniform.
  6. Strain the mixture through a fine-mesh strainer into a pitcher or bottle. Discard solids.
  7. Chill in the refrigerator for at least 4 hours, preferably overnight.
  8. Shake well before serving. Pour into small glasses, garnish with cinnamon or nutmeg and a cinnamon stick if desired. Serve cold.

Notes

Toast the cinnamon stick for best flavor. Let ingredients come to room temperature before blending. Shake well before each pour as separation is natural. For best results, make at least 2 days ahead. For a non-alcoholic version, replace rum with coconut water or extra coconut milk.

Nutrition

Keywords: coquito, Puerto Rican coquito, holiday drink, coconut drink, Christmas drink, rum cocktail, creamy drink