These Are The Rums Bartenders Reach For When Making Coquito Recipe

Combine the sweetened condensed milk, evaporated milk, whole milk and cream of coconut in a blender. Blend on medium-high for 30–45 seconds until smooth. If using shredded coconut for texture, add it now and pulse 3–5 times to incorporate but not completely pulverize.

Taste the blended base for sweetness and texture. The cream of coconut is sweet; adjust only by adding a tablespoon of whole milk if too thick or another 1–2 tablespoons of cream of coconut if you want it sweeter and richer.

With the blender running on low, add the dark rum in a steady stream through the lid opening, then add the light rum (if using). Blend 10–15 seconds to fully incorporate the alcohol without aerating the mixture excessively.

Add the vanilla extract, ground cinnamon, ground nutmeg and 2 of the cinnamon sticks. Pulse once or stir briefly to distribute spices evenly.

Pour the coquito into a large jar or bottle with a tight-fitting lid. Add the remaining cinnamon stick to the container for additional infusion and aroma.

Refrigerate for at least 4 hours, preferably 24 hours, to let the flavors meld and the cinnamon infuse. Shake the jar gently before serving because ingredients may settle.

Strain (if needed)

If you added shredded coconut and prefer a smooth texture, strain the chilled coquito through a fine-mesh sieve or cheesecloth into a clean container, pressing gently to extract liquid.

To serve, fill small glasses with a few ice cubes (optional). Pour coquito into glasses (about 3–4 oz per serving).

Garnish each glass with a light dusting of ground cinnamon, a pinch of freshly grated nutmeg, and a few toasted coconut flakes if using. Add a cinnamon stick to each glass for presentation.

Store leftover coquito refrigerated for up to 7–10 days. Shake well before each use. Alcohol will help preserve it; if you omit rum, consume within 3 days.