Coquito Recipe

Warm infusion (optional)

Pour the evaporated milk and whole milk into a small saucepan and add the two cinnamon sticks. Warm gently over low heat until just steaming (do not boil), about 5 minutes. Keep on low heat for 3–5 minutes to extract cinnamon flavor, stirring occasionally.

Cool the infusion

Remove pan from heat and let the milk mixture cool to lukewarm (10–15 minutes). Remove and discard the cinnamon sticks (you can reserve one for garnish).

In a blender, combine the sweetened condensed milk, coconut cream, canned coconut milk, the warmed-and-cooled milk/evaporated milk mixture, whole dark rum, and white rum (if using).

Add vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the blender. If using coffee/espresso or maple syrup/dark brown sugar, add them now.

Blend on medium-high for 30–45 seconds until the mixture is smooth and slightly frothy. Taste carefully and adjust sweetness or spice: add up to 2 tablespoons maple syrup or brown sugar if you prefer sweeter, or a bit more rum if you want stronger alcohol presence (remember alcohol will mellow in the fridge).

Transfer the blended coquito into a clean glass pitcher or sterilized bottles, leaving a little headspace. Seal tightly.

Refrigerate at least 8 hours, preferably 24–48 hours. Chilling lets flavors meld and the texture thicken slightly. Shake or gently invert bottles before serving, as some natural separation may occur.

Pour coquito into small chilled glasses. Garnish each serving with a light dusting of freshly grated nutmeg and a cinnamon stick or a sprinkle of ground cinnamon.

Store refrigerated for up to 2 weeks. Shake well before each use. If you omit alcohol, consume within 5 days.