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Authentic Coquito Recipe: Creamy Puerto Rican Holiday Drink

A close-up of a creamy glass of coquito topped generously with ground cinnamon, sitting in bright sunlight.
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Make this authentic Coquito recipe, a creamy Puerto Rican coconut rum drink often called Puerto Rican Eggnog. It is smooth, rich, and perfect for your Nochebuena celebration or any festive gathering.

Ingredients

Scale
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (15 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) cream of coconut (like Coco Lopez)
  • 1 1/2 cups white rum (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Gather all your ingredients. You will need a blender for this recipe.
  2. Pour the coconut milk, evaporated milk, sweetened condensed milk, and cream of coconut into the blender jar.
  3. Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the blender.
  4. Add the white rum to the mixture. Start with 1 1/2 cups.
  5. Secure the lid and blend on high speed for about 30 seconds until the mixture is completely smooth and creamy.
  6. Taste the Coquito. If you prefer a stronger alcoholic flavor, add more rum and blend briefly again.
  7. Pour the Coquito into glass bottles or a large pitcher.
  8. Refrigerate the Coquito for at least 4 hours, or preferably overnight. This allows the flavors to meld and the drink to chill thoroughly.
  9. Serve the chilled Coquito in small glasses, garnished with a sprinkle of ground cinnamon on top.

Notes

  • You can make this Coquito recipe ahead of time; it keeps well in the refrigerator for up to two weeks.
  • For a richer flavor, use coconut cream instead of some of the coconut milk.
  • If you want a thicker drink, reduce the amount of rum slightly.
  • This recipe makes a traditional, no-egg Puerto Rican Eggnog style drink.

Nutrition

Find it online: https://miameal.com/coquito-recipe-easy-creamy-holiday-cocktail/