Description
This authentic Puerto Rican Coquito is a classic cocktail made with cinnamon, coconut and rum, giving it a creamy rich flavor that’s similar to (but way better than) eggnog. The key to infusing this drink with bold cinnamon flavor is a super simple spice tea.
Ingredients
Units
Scale
- 3/4 cup water
- 2 inch nob of fresh ginger, cut into discs
- 2 cinnamon sticks + 2 more for later
- 6 allspice balls
- 10 cloves
- 1 star anise
- 1-2 cups rum (depending on your preference)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 (14oz) can of sweetened condensed milk
- 1 (12oz) can of evaporated milk
- 1 (14oz) can of coconut milk
- 1 (15oz) can of cream of coconut
- Optional Garnish: cinnamon, coconut flakes, whipped cream
Instructions
- Make the spice tea. Start with the water, ginger, cinnamon sticks, allspice, cloves, and star anise in a pot over medium heat. Simmer until the color begins to turn brown and the spices become fragrant. Strain out all the spices and cool.
- Blend the coquito. In a blender, combine the rum, nutmeg, cinnamon, vanilla, sweetened condensed milk, evaporated milk, coconut milk, cream of coconut and cooled spice tea. Blend for 1 minute or until smooth and creamy.
- Chill overnight. Pour the mixture into a glass pitcher or bottle with an air tight lid, add the remaining cinnamon sticks, and shake well. Let the coquito chill in the fridge for 4+ hours, or overnight.
- Enjoy! Shake well to mix before serving and garnish with a sprinkle of cinnamon.
Notes
- This coquito should keep for up to 1 week in the fridge
- Use sweetened condensed coconut milk and evaporated coconut milk for plant based substitutes