COCKTAIL №. 1
COQUITO
A cocktail made for celebration, the Coquito, is creamy and deliciously sippable. Think of it as an upgraded -not your grandmas eggnog. Pairs well with: deserts, especially our incredible Coquito Cupcake.
INGREDIENTS
8OZ RUM
15OZ COCONUT CREAM
12OZ EVAPORATED MILK
14 OZ SWEETENED CONDENSED MILK
2 TSP CINNAMON
1 TSP VANILLA EXTRACT
6 TBP GINGER SPICE DECOTION*
*recipe to follow
METHOD
This post is for those 21 years old +. Please Drink responsibly. This post may contain affiliate links, which means I make a small commission when you make a purchase, at no additional cost to you. For more info click here.
Coquito, a Puerto Rican Coconut and rum drink
Coquito is a Puerto Rican, coconut cream and rum drink. Learn how to make this smooth and creamy cocktail drink for this holiday season.
Ingredients Needed.
Here is a list of the ingredients that you will need:
(click on links and shop on amazon. These are affiliate links, which means I make a small commission at no additional cost to you)
For coconut cream mix:
- White Rum
- Coco Lopez Coconut Cream
- Sweetened Condensed Milk
- Evaporated Milk
- Vanilla Extract
- Cinnamon
For the Ginger & spice Decoction:
*Affiliate link included.
Coquito
I have been meaning to share this Coquito recipe for a while and I finally got to it. I have been busy making the Coquito rum Cupcakes that I make with this drink, they are by far our most popular recipe (click on link and go make them after you make your drink. They are full of rum goodness).
For those of you who are wondering what is Coquito – Coquito is like an Eggnog ( I don’t use eggs & I add a lots of rum!). It’s a cocktail that is sipped slowly out of a shot glass (or a bigger glass, no one is judging here ), and its made of warm and tasty spices like ginger and cinnamon; flavors that pair beautifully with the coconut and the milks. To learn how to make this yummy cocktail…. keep on reading! Cheers!
How to make.
add 2 cans of coconut cream (15oz)
1 can of sweetened condensed milk
1 can of evaporated milk
2 heaping teaspoons of cinnamon
1 teaspoon of vanilla extract
add 6 jiggers of white rum ( 8oz)
add 5 Tablespoons of this Ginger & Spice decoction (see decoction recipe below)
This ginger and spice decoction is what adds bold flavors to the Coquito. I am not a fan of adding raw eggs to my Coquito, to make up for the eggs, my mom shared with me a little recipe that her aunt showed her. Add 2 tablespoons of this ginger and Spice decoction – this syrup adds warm flavors, elevating the Coquito mixture.
Ingredients:
1 inch piece of fresh ginger
10 Cloves
2 sticks of Cinnamon
3/4 cup of water
Instructions:
- Pour 3/4 cup of water into a medium sized sauce pan
- grate the ginger & add to the pan.
- add 10 whole Cloves into the pan.
- add the cinnamon stick into the pan (1 Tbsp heaping of cinnamon powder)
- once you have added all the ingredients, bring the water to a water to a boil.
- Once the water is a beautiful dark brown color, it is ready!
- allow to cool & strain.
- add about 5 – 6 TBS to your Coquito mixture
add 5-6 Tbsps of ginger and Spice Decoction
it will look like a beautiful cinnamon concoction.
blend well. I am using a blender but you can also do this by hand. Same yummy results, but with the blender it’s less work.
Now it’s ready to pour into your favorite glass jug. Cool & serve!
COQUITO A PUERTO RICAN COCONUT AND RUM DRINK
Coquito -its an EGG-less "Eggnog" with lots of spices and lots of rum!
Ingredients
Ginger & Spice Decoction
- 1 piece fresh ginger ( fresh grated ginger)
- 10 cloves
- 2 cinnamon sticks
- 3/4 cups water
Coconut Cream Mix
- 1 (15oz )can Coco Lopez Coconut Cream ( 15 onz can)
- 1 (14oz) can Sweetened Condensed milk
- 1 (12oz)can Evaporated milk
- 2 tsp Cinnamon heaping Tsp
- 1 tsp vanilla extract
- 8 oz Rum white rum
- 5-6 Tbsp Ginger & Spice Decoction
- 2 tsp ground cinnamon
Instructions
-
GINGER & SPICE DECOCTION:
Start by pouring 3/4 cup of water into a medium sized sauce pan.
Then, add fresh grated ginger to the pan.
Next add 10 whole Cloves into the pan.
Finally, add the cinnamon sticks into the pan.
Once you have added all the ingredients, bring the water to a boil. The decoction should be a beautiful dark ember color.
Allow the decoction to cool and strain it.
Add about 5 – 6 TBS to your Coquito mixture. ( This is a flavor base of the Coquito, the KEY to a good tasting Coquito Rum Drink).
-
COCONUT CREAM MIX
Start by adding a can of Coco Lopez Coconut Cream ( to a blender or a bowl, if you want to mix by hand).
-
Next add the 14oz can of sweetened Condensed Milk.
-
Now add the 12oz can of Evaporated Milk.
-
Sprinkle 2 tsp of Cinnamon ( heaping, overflowing).
-
Measure and add 1 tsp of Vanilla Extract.
-
Add 5-6 Tbsp of the Ginger & Spice Decoction
-
Finally add 6 jiggers of White Rum ( about 8 oz white rum) and blend it together very well, making sure all the ingredients have -especially the coconut cream.
-
Chill and enjoy!
We love gifting bottle of Coquito to our friends, co-workers & neighbors. We love sharing a piece of our Puerto Rican heritage and a taste of our Christmas traditions. Find a cool bottle, wash well & remove all labels -then fill with Coquito mixture and refrigerate.
Be sure to check out our Coquito Rum Cupcakes, a delicious dessert I make every year, using this Coquito recipe!
Coquito Rum Cupcakes
Be sure to try making Coquito Cupcakes. It's a delicious recipe, using the yummy flavors of the Coquito, but in a hand held, mini cake form! So yummy, full of coconut and lots of rum!
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Hello friend! I am Melissa...a Caribbean girl now living in Austin,Texas. A beach lover living in the middle of hill country; I write about what inspires me to balance a life as a mother, wife, DIYer, traveler, hostess and homemaker.
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Thank you so much for this and the cupcake recipe! One note – I think you meant 2 teaspoons of cinnamon, not 2 tablespoons (my attempt at coquito ended up much darker brown because of all the cinnamon). Thank you again!