Coquito Recipe
Make Coquito Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coquito Base
Spices & Flavoring
Optional Finishes
Method
Coquito Base
- 1
Combine milks and condensed milk
Pour the coconut milk, sweetened condensed milk, evaporated milk, and whole milk (or half-and-half) into a large blender or mixing bowl. Blend on medium for 20–30 seconds until smooth and fully combined.
- 2
Add cream of coconut and rums
Add the cream of coconut, white rum, and dark rum to the blender. Pulse briefly (10–15 seconds) to incorporate. Taste carefully — you can add more rum later if you prefer a stronger cocktail.
Spices & Flavoring
- 3
Add spices and vanilla
Add the ground cinnamon, ground nutmeg, and vanilla extract to the mixture. If you like a more pronounced cinnamon flavor, include one of the cinnamon sticks in the mixture for infusion.
- 4
Optional gentle heating for infusion
If you want deeper spice integration, pour the milk mixture into a saucepan and warm gently over low heat (do not boil) with the cinnamon sticks for 8–10 minutes, stirring frequently. Remove from heat and cool completely before proceeding. (This step is optional — many make Coquito without heating.)
- 5
Strain and chill
If you used whole cinnamon sticks or if the mixture has any undissolved solids, strain the Coquito through a fine-mesh sieve or cheesecloth into a large container. Transfer to airtight bottles or jars and refrigerate at least 4 hours, ideally overnight, to let the flavors meld and the drink chill thoroughly.
Optional Finishes
- 6
Toast shredded coconut (optional)
To toast shredded coconut, spread it in an even layer on a small baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden. Watch closely to avoid burning. Allow to cool.
- 7
Serve
Shake or gently invert the bottle before serving, as some settling can occur. Pour into small chilled glasses or shot glasses. Garnish each serving with a light dusting of ground cinnamon, a sprinkle of toasted shredded coconut, and/or a cinnamon stick. Add extra rum to individual servings if desired.