Coquito
Rum · Coupe
Puerto Rico's rum-coconut answer to eggnog — white rum, cream of coconut, evaporated and condensed milk, cinnamon, and vanilla. Served ice-cold in tiny cups at Navidad.
| Glass | Coupe |
| Garnish | None |
| ABV | 10% |
| Category | holiday |
| Flavor | creamy, coconut, holiday, puerto-rican |
Ingredients
- White Rum2 oz
- Cream of Coconut1.5 oz
- Evaporated Milk1 oz
- Sweetened Condensed Milk0.5 oz
- Ground Cinnamon0.25 tsp
- Vanilla Extract0.25 tsp
- Cinnamon Stick1 piece
Method
- Blend rum, cream of coconut, evaporated milk, sweetened condensed milk, cinnamon, and vanilla
- Chill at least 4 hours
- Pour into small coupe or shot glass
- Dust with fresh cinnamon, garnish with cinnamon stick
Pro Tips
- Blend until the coconut cream is smooth and integrated — 90+ seconds in a high-speed blender.
- Chill at least 4 hours; overnight is better. The cinnamon and vanilla need time to bloom.
- Puerto Rican families serve it in tiny glasses — it's rich. 2 oz pours, not 5.