This Puerto Rican Coquito is a classic cocktail made with seasonal spices, coconut and rum, giving it a taste similar to eggnog. It’s a creamy yet light, cinnamon & nutmeg infused cocktail. Keep reading for details on how to make it with easy vegan substitutes.

a glass of coquito on a counter

Coquito is a popular drink enjoyed around the holidays in Puerto Rico. 

This festive drink features ingredients that are commonly found in Puerto Rican cuisine, like rum cinnamon, coconut milk, and sweetened condensed milk.

There’s something really special about cozying up next to the fire with a sweet cinnamon seasoned drink during the Winter months.

If you enjoy the flavors in this popular drink, be sure to check out this arroz con dulce (rice pudding with coconut milk) and tembleque (Puerto Rican coconut pudding).

bowls of coconut milk, rum, cinnamon, and more

Ingredients

Here’s what you will need to make your coquito (plus some easy vegan substitutes if you prefer a plant based diet):

coquito in glass bottles

Step by Step Instructions

When you wake up, your coquito should be ready to serve! Not that I recommend starting the day with it… but I’m also not judging. 

Storage

This coquito should keep for up to 1 week in the fridge. It does not stand up well when frozen, so I recommend enjoying it fresh.

Toppings

Traditionally, this cocktail is served as is, with a sprinkle of cinnamon. Here are some other options if you feel like getting fancy:

a glass of coquito on a counter

Perfect Puerto Rican pairings

Looking for the perfect Puerto Rican dessert to go with your Coquito? Look no further! 

Here are some of my favorite Puerto Rican dishes to enjoy with this spiced cocktail: 

coquito in glass bottles

Vegan Coquito vs. Traditional Coquito 

This recipe is can be made vegan with easy plant based substitutions thanks to a couple different alternative ingredients.

I recommend using sweetened condensed coconut milk and evaporated coconut milk as our vegan substitutes. I find that this makes the recipe lighter and also helps to amp up the coconut flavor. 

Additionally, to make this vegan whipped cream recipe, all you’ll need is a can of coconut cream and some powdered sugar. 

a glass of coquito on a counter

Buen provecho and please remember to always drink responsibly,

Salima written in cursive
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a glass of coquito on a counter

Puerto Rican Coquito (Vegan substitutes included)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 68 servings 1x
  • Category: Cocktails, Cocktail, Beverage
  • Method: Raw
  • Cuisine: Puerto Rican, Latin, Vegan
  • Diet: Vegetarian

Description

This Puerto Rican Coquito is a classic cocktail made with seasonal spices, coconut and rum, giving it a taste similar to eggnog. It’s a creamy yet light, cinnamon & nutmeg infused cocktail. Please remember to always drink responsibly, 


Ingredients

Units Scale

Instructions

  1. Blend the coquito. In a blender, combine the rum, nutmeg, cinnamon, vanilla, sweetened condensed milk, evaporated milk, and coconut milk. Blend for 1 minute or until smooth and creamy. 
  2. Chill overnight. Pour the mixture into a glass pitcher or container with a lid, add the cinnamon sticks, stir well and set in the fridge overnight. The coquito should be ready to serve the next day.
  3. Enjoy! Mix well before serving and garnish with coconut whipped cream (optional) and a sprinkle of cinnamon.