Coconut Spice Delight

This Coquito recipe, also known as Puerto Rican Eggnog, is a delightful and creamy coconut-based cocktail with a touch of warm spices and a hint of rum. Perfect for holiday gatherings or cozy evenings, this indulgent drink offers a tropical twist on traditional eggnog, making it a unique and memorable addition to your cocktail repertoire.

Coconut Spice Delight

A creamy and indulgent coconut-based cocktail with warm spices and a hint of rum.

4.35 from 18 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 15 oz cream of coconut
  • 15 oz coconut milk
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 cup (or more) white rum
  • 2 vanilla beans, split in half
  • 3-4 whole cinnamon sticks

Instructions

  1. In a blender, combine the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, ground cinnamon, and ground nutmeg. Blend until smooth.
  2. Add the white rum to the mixture in the blender and blend again to incorporate.
  3. Taste the mixture and adjust the sweetness and rum level to your preference.
  4. Pour the mixture into a pitcher and add the split vanilla beans and cinnamon sticks.
  5. Cover the pitcher and refrigerate until ready to serve or divide into bottles.
  6. Refrigerate the mixture for at least an hour to allow the flavors of the vanilla beans and cinnamon sticks to infuse.
  7. Before serving, allow the coquito to come to room temperature until it reaches a thinner consistency.
  8. Serve over ice, if desired, and sprinkle with an extra dash of ground cinnamon.