Coquito Recipe

Warm the milks and infuse spices

In a medium saucepan set over low heat, combine the evaporated milk, heavy cream, and granulated sugar. Stir gently until the sugar dissolves (2–3 minutes). Add the cinnamon sticks, ground cinnamon, ground cloves, and 1/4 teaspoon ground nutmeg. Warm the mixture gently for 5–7 minutes — do not boil. Warming softens and blooms the spices and helps the sugar dissolve. Remove from heat and let the mixture sit 10 minutes to further infuse.

Incorporate coconut milk and sweetened condensed milk

After the warmed mixture has rested, remove and discard the cinnamon sticks. Add the canned coconut milk and sweetened condensed milk to the saucepan. Whisk until fully combined and smooth. Taste for sweetness and adjust with up to 2 tablespoons additional sugar if you prefer a sweeter coquito.

Add rum and vanilla

Allow the milk mixture to cool to lukewarm (about 15–20 minutes) so alcohol won't evaporate. Stir in the Myers's White Rum and vanilla extract until fully incorporated. Strain the mixture through a fine-mesh sieve into a large bowl or pitcher to remove any spice clumps for a silky texture.

Optional blender step for froth

For a creamier, slightly frothy coquito, transfer the strained mixture to a blender and pulse 2–3 times until smooth (do not overblend).

Pour the finished coquito into clean glass bottles or jars, leaving a small headspace. Seal and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and for the drink to chill thoroughly.

When ready to serve, shake each bottle gently. Pour into small glasses over ice if desired. Garnish with a light dusting of ground cinnamon and a pinch of freshly grated nutmeg on top of each glass.

Store refrigerated up to 2 weeks. Shake well before serving — flavors will continue to develop; alcohol helps preserve but discard if aroma or appearance changes.