When it comes to holiday drinks, you have your classic choices like eggnog, and I often reach for a warm winter cocktail like an Irish coffee. But in Puerto Rico there’s another drink that embodies the taste of the season: the Coquito.
While people most often drink it around Christmas, this sweet drink is suitable for any time of year, and it’ll be a hit with anyone who loves a delicious dessert cocktail. It’s perfect for the cool winter evenings when I want something cozy, creamy, and satisfying to sip on as I huddle down against the snowy weather. So this year, why not try a Coquito cocktail instead of an eggnog?
What is a Coquito?
At its essence, the Coquito cocktail is a mix of coconut milk and cream, condensed milk, vanilla, cinnamon, and rum. The drink gets personalized a lot, as most families make their own versions. Like a good mole or Bolognese recipe, these exact details of what goes into the drink are often kept secret. But worry not, we’ve acquired a few top-notch recipes for you to try at home this holiday season, including two flavored versions from Discover Puerto Rico.
The Caribe Hilton is a famous destination in Puerto Rico and claims to be the birthplace of the iconic pina colada cocktail. The joint also makes a mean Coquito. Hector Prieto is the Executive Sous Chef at Caribe and says the Coquito marks the arrival of Christmas on the island.
The drink “is easy to prepare, but it’s extremely important to make sure that all the ingredients are refrigerated before and after preparation,” Prieto emphasizes. “Personally, the perfect Coquito is not too sweet, but just the right balance of cinnamon, coconut, and rum.”
How does he like to whip one up and hand it off? “My favorite way to serve Coquito’s is as a welcome drink to guests,” he says. “It pairs really well with cinnamon cookies, local white cheese, chocolate, and guava, to name a few.”
Here are a few recipes that show the tasty range of this rum cocktail.
What liquor is best for Coquitos?
There’s really one one spirit used for a traditional Coquito cocktail, and that is white rum. It is part of the drink’s fundamental character, and part of its Puerto Rican heritage, as the island is known for its quality rums. The lightness of a white rum is important, too, as it matches with the lighter flavors of coconut and vanilla — plus it also helps the drink keep it delicate color.
However, if you do like to experiment then there’s no reason you shouldn’t try out other spirits in your Coquito if you want. You could try a dark rum for a more intense flavor, and I love to mix with spiced rum to add a sweeter note with extra spiced flavors. I’ve also seen recipes for Coquitos that make use of spirits like whiskey, bourbon, or brandy, and bourbon seems like a natural choice to me.
But unless you’re feeling the need to try new variations, when in doubt, you should always stick to white rum for your Coquito cocktail — and look for a Puerto Rican rum like Don Q for authentic regional flavor.
Caribe Coquito recipe
Ingredients
- 2 cups white rum (Ron del Barrilito is suggested)
- 12 ounces coconut milk unsweetened
- 12 ounces evaporated milk
- 12 ounces coconut cream
- 12 ounces condensed milk
- 3 tablespoons ground cinnamon
- 3 tablespoons vanilla extract
- 5 cinnamon sticks
Method
- Mix all ingredients together except the rum and slowly bring to a simmer, mixing constantly.
- Let cool until room temperature is reached.
- Refrigerate for at least 4 hours and serve cold in a shot glass. Garnish with cinnamon sticks and cinnamon powder.
Chocolate Coquito recipe
Chocolate works great in the Coquito, as this tasty riff suggests. Be sure your water is hot to blend the ingredients appropriately.
Ingredients
- 1/2 cup white rum (preferably Don Q or Bacardí)
- 1 can condensed milk
- 1 can evaporated milk
- 1 can cream of coconut (most Puerto Ricans prefer Coco López)
- 1 1/2 cups cocoa powder (use Chocolate Cortés)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (add more to taste)
- 1/4 cup hot water
Method
- In a bowl, mix water and cocoa powder until creating a paste-like mixture. Cover the bowl and heat in the microwave (or stove) for two minutes until it melts. Add the cinnamon, mix, and let it simmer.
- In a blender, add the condensed milk and evaporated milk, cream of coconut, chocolate mixture, vanilla extract, and rum. Mix for 1 to 2 minutes until all is blended. Transfer the Chocolate Coquito into glass bottles and chill in the refrigerator for a few hours.
- Garnish with coconut shavings or a cinnamon stick.
Guava Coquito recipe
Keep the tropical themes alive and ever-drinkable with this sunny guava adaptation. You can find the paste at most specialty stores and online.
Ingredients
- 1/2 cup white rum (preferably Don Q or Bacardí)
- 1 can condensed milk
- 1 can evaporated milk
- 1 can of cream of coconut (most Puerto Ricans prefer Coco López)
- 6 ounces guava paste
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon of ground cinnamon (add more to taste)
Method
- In a blender, add the evaporated milk and the guava paste and blend for 2 to 3 minutes. Add the rest of the ingredients and mix for an additional 1 to 2 minutes until all is blended.
- Transfer the Guava Coquito into glass bottles and chill in the refrigerator for a few hours and serve cold.
