Coquito Recipe Puerto Rican Authentic: The Creamy Holiday Drink You’ll Brag About All Year

You want the coquito that tastes like abuela made it—silky, coconut-heavy, cinnamon on the nose, and just enough rum to make carols sound better. Good. This isn’t a watered-down, dessert-in-a-bottle knockoff.

This is the Puerto Rican original: rich, balanced, and unapologetically festive. Make a bottle for friends and they’ll think you own a secret island bar. Make two, because the first one never lasts past the first toast.

What Makes This Special

Authentic coquito is all about coconut-forward flavor, a luxurious texture, and a measured hit of rum.

It’s not eggnog with a beach vacation; it’s its own thing—born in Puerto Rico, made for gatherings, and perfected by families over generations.

We use the classic trio—coconut milk, cream of coconut, and sweetened condensed milk—for that mouth-coating creaminess. Whole spices simmered briefly in coconut milk add depth without turning it into a chai experiment. And the rum? Gold or white Puerto Rican rum.

Clean, smooth, and traditional.

Shopping List – Ingredients

• 1 can (13.5–15 oz) coconut milk (unsweetened)
• 1 can (15 oz) cream of coconut (e.g., Coco López)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1–1.5 cups Puerto Rican rum (Bacardí or Don Q; adjust to taste)
• 2–3 cinnamon sticks
• 4–6 whole cloves
• 1 star anise (optional but excellent)
• 1–2 teaspoons pure vanilla extract
• Freshly grated nutmeg (for mixing and garnish)
• Pinch of salt (balances sweetness)

Step-by-Step Instructions

1. Warm the spices. In a small saucepan, combine the coconut milk with cinnamon sticks, cloves, and star anise. Heat on low until steaming, 5–7 minutes. Don’t boil.

   Turn off heat and let it steep 15–20 minutes. This infuses big flavor without harshness.

2. Strain for smoothness. Remove and discard the spices. If you see bits, strain through a fine mesh.

   You want a clean base—no “what’s that floating thing?” moments.

3. Blend the base. In a blender, add the infused coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk. Add vanilla and a pinch of salt. Blend 20–30 seconds until silky.
4. Add the rum. Start with 1 cup of rum and blend briefly.

   Taste. If you want more kick or a thinner texture, add another 1/4–1/2 cup. Remember: the flavor mellows after chilling, so slightly stronger now is perfect later.

5. Season with nutmeg. Add a few scrapes of fresh nutmeg and blend 5 seconds.

   Keep it subtle. You’re aiming for aromatic, not nutmeg smoothie.

6. Bottle and chill. Transfer to clean glass bottles or jars. Seal tightly.

   Chill at least 4 hours, ideally overnight. The cold marries flavors and thickens the texture.

7. Shake and serve. Coquito separates naturally. Shake like you mean it.

   Pour into small glasses—2 to 4 ounces is plenty. Garnish with a dusting of nutmeg or a tiny cinnamon sprinkle.

Storage Tips

• Refrigerate immediately. Keep tightly sealed; oxygen is not your friend here.
• Best within 5–7 days. The flavor peaks around day 2–3. If you skipped eggs (this recipe does), it can last up to 10–12 days if kept cold, but freshness wins.
• Shake before pouring. Separation = normal.

  Curds = not normal; discard if texture turns weird or smells off.

• Make-ahead hack: Mix everything but the rum, store chilled 3–4 days, and add rum the day you serve for max aroma.

Health Benefits

Let’s be real—this is a treat, not a kale smoothie. That said, coconut provides medium-chain triglycerides (MCTs) and some minerals like manganese. Spices like cinnamon and cloves bring antioxidants and a warm flavor balance that reduces the need for extra sugar.

Because there’s no raw egg here, you sidestep food safety risks linked to traditional eggnog.

And thanks to its richness, smaller servings satisfy quickly—built-in portion control, IMO.

What Not to Do

• Don’t boil the milk. Boiling can split fats and dull delicate spice notes. Gentle heat only.
• Don’t over-spice. Too much cinnamon or clove can turn your coquito bitter. Subtle is superior.
• Don’t use spiced rum as the base. It overpowers the coconut.

  Use a clean Puerto Rican rum and let the spices come from your infusion.

• Don’t skip the salt. A tiny pinch balances sweetness and wakes up the coconut. You’ll taste the difference.
• Don’t store in plastic. Glass bottles keep flavors pure and the texture smoother. Plus, they look way better on the table.

Variations You Can Try

• Almond Coquito (Coquito de Almendra). Add 1/2 teaspoon almond extract and 1/4 cup finely ground blanched almonds.

  Strain if you want it ultra-smooth.

• Chocolate Coquito. Blend in 2–3 tablespoons unsweetened cocoa powder and a splash of extra vanilla. Sweet, grown-up hot chocolate vibes—served cold.
• Coffee Coquito. Stir in 1/3 cup strong cooled espresso. It’s dessert and digestif in one.

  You’re welcome.

• Spice-Tuned. Swap star anise for a thin strip of orange peel during infusion. Perfumed, not perfumey.
• Dairy-Lighter. Replace evaporated milk with full-fat oat milk and reduce cream of coconut by 2–3 tablespoons if you like it less sweet.
• No-Alcohol. Skip the rum and add 1/2 cup coconut water plus 1 tablespoon rum extract. Not the same buzz, same party energy.

FAQ

Is coquito the same as eggnog?

No.

Coquito is Puerto Rican and coconut-based, typically egg-free, and relies on rum and spices. Eggnog is dairy- and egg-heavy with a different flavor profile. Cousins?

Maybe. Twins? Nope.

Can I add eggs to make it richer?

Yes, some families do.

Temper 2 egg yolks by slowly whisking in warm infused coconut milk, then blend with the rest. Keep it extra cold and consume within 3–4 days for safety.

What rum is best?

Puerto Rican white or gold rum like Bacardí or Don Q. They’re clean and let the coconut shine.

Overly sweet or spiced rums can bulldoze the balance.

Why is my coquito too thick?

Chilling thickens it. Thin with a bit of rum or evaporated milk until pourable. Shake well first—sometimes it just needs a reunion moment.

Can I make it less sweet?

Use 3/4 of the cream of coconut and taste.

You can always add more. A pinch more salt and extra vanilla can also balance sweetness without extra sugar. FYI, sweetness also softens after a day in the fridge.

How do I gift it safely?

Use sterilized glass bottles, fill cold, and include a “Keep Refrigerated” tag with a drink-by date within a week.

Add serving notes: shake well, 2–4 oz per pour, sprinkle nutmeg. Instant legend status.

Can I batch this for a party?

Absolutely. Multiply ingredients by 3 or 4, blend in batches, combine in a pitcher, then funnel into bottles.

Taste after chilling and adjust with a splash of rum or evaporated milk before serving.

The Bottom Line

This coquito recipe Puerto Rican authentic delivers exactly what you want: bold coconut, gentle spice, and that smooth rum warmth. It’s simple to make, easy to scale, and guaranteed to steal the spotlight from any dessert on the table. Make it once and it becomes a holiday ritual—because some traditions are worth keeping deliciously intact.