58 Shares

How to Make Coquito

Some of the following links are affiliate links. Please see full disclosure for complete details

Okay, so I don’t know about you. but I don’t enjoy eggnog… not one little bit!

Lucky for me, we have been drinking something far better during the holiday and Christmas season for as long as I can remember (or old enough to drink, ha!).

It is called Coquito and it is sweet and spicy cause we use Rum! I mean rum is one of the largest exports of Puerto Rico (next to Viagra).

Well, if you are searching for a new holiday tradition and drink, allow yourself to join mine, cause after this you’re gonna learn how to make Coquito!

***This post may contain affiliate links for your convenience.***

Also check out the video tutorial below!

What you need:

A bottle you can close either with a screw top or a pressurized lid. I prefer these. They are cheap and seal very well, plus you can always add a bow and give some Coquito to someone on Christmas as a gift!
1 Can of Cream of Coconut (preferably Coco Lopez)
1 Can of Condensed Milk
1 Can of Evaporated Milk
1 tsp Vanilla extract
1 tsp of Cinnamon
1 cup of Bacardi Rum (clear) or more if you prefer

***Some recipes call for egg yolks, but I don’t add them in mine. I don’t think it needs it and it makes the Coquito last longer in the fridge. Also, there are no raw eggs in it***

All you need to do is combine and blend it altogether in the blender. (I like to actually blend the Cream of coconut by itself first, since it tends to separate and this will help it blend together before adding the rest of the ingredients.)

Once it’s blended, pour it in a sealable bottle. Then chill in the fridge for a few hours or overnight.

Enjoy it by itself or drink it with my favorite Puerto Rican dessert.

Seriously, that’s it! Now you know how to make Coquito. I hope you love it as much as I do….

It is the perfect blend of sweet and spicy and creamy… yum!