Jul 14 2026
Restaurants›The Warehouse Food Hall›Coquito Recipe

Coquito Recipe

Inspired by The Warehouse Food Hall
Time40m
Serves12

Make Coquito Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & Liquids

Flavorings & Spice

Optional Add-ins

For Serving

Method

Base & Liquids

  1. 1

    Combine milks

    In a large saucepan or pot, pour the canned coconut milk, sweetened condensed milk, evaporated milk, and whole milk (or half-and-half). Stir gently to combine until smooth and homogeneous.

  2. 2

    Warm and steep

    Place the saucepan over low heat. Add the two cinnamon sticks and warm the mixture gently for 6–8 minutes, stirring frequently to prevent scorching. Do not boil—just heat until the mixture is warm and aromas are released.

  3. 3

    Cool slightly

    Remove the pot from heat and let the milk mixture cool for 10–15 minutes so it’s warm but not hot (this prevents alcohol from evaporating when added). Remove and discard the cinnamon sticks used for steeping.

  4. 4

    Blend in rum

    Stir in the white rum (and dark rum if using) until fully incorporated. Taste and adjust alcohol level to preference; add up to 1/2 cup more total rum for a stronger coquito, remembering flavor balance.

Flavorings & Spice

  1. 5

    Add extracts and spices

    Mix in the vanilla extract, ground cinnamon, and ground nutmeg. If using instant espresso powder for a coffee note, dissolve it in 1 tablespoon hot water first and stir into the mixture. If adding coconut cream for extra richness, whisk it in now until smooth.

  2. 6

    Emulsify and taste

    For a silkier texture, transfer the mixture to a blender and pulse 3–4 times (10–15 seconds) to fully emulsify fats and spices. Alternatively, whisk vigorously. Taste and adjust sweetness, spice, or rum as desired.

Chill & Rest

  1. 7

    Strain (optional)

    If you prefer an ultra-smooth coquito, strain the mixture through a fine-mesh sieve or cheesecloth into a clean pitcher to remove any spice bits or solids.

  2. 8

    Bottle and chill

    Pour the coquito into sterilized bottles or jars, leaving a little headspace. Seal tightly and refrigerate for at least 4 hours, preferably overnight. Chilling allows flavors to meld and the texture to thicken slightly.

  3. 9

    Mature (recommended)

    For best flavor, let the bottled coquito rest in the refrigerator for 24–72 hours before serving. Shake bottles gently before opening as spices may settle.

Serve

  1. 10

    Serve chilled

    Shake the bottle well. Pour coquito into small chilled glasses (about 3–4 oz servings). Dust each serving lightly with ground cinnamon and garnish with a cinnamon stick.

  2. 11

    Storage

    Store refrigerated for up to 2 weeks if made with rum. The alcohol helps preserve it; give a sniff and small taste before serving if kept long. If made without alcohol, consume within 3–4 days.

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