Cocktail & Other Recipes By Spirit Rum Cocktails

Coquito

By
Céline Bossart
Celine Bossart
Céline Bossart
Céline Bossart is a freelance journalist and photographer based in New York, specializing in wine, spirits and travel.
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Updated 05/8/21
A clear rocks glass filled with creamy Coquito and garnished with two cinnamon sticks
Image:

Liquor.com / Tim Nusog

Rich, creamy Coquito is a classic Puerto Rican cocktail made with coconut cream, coconut milk, baking spices and, most important, rum.

“My mother would make Coquito every year for the holidays,” says New York bartender Darnell Holguin, co-founder of The Silver Sun Group. “She would make a variation that is very similar to eggnog, called Ponche [de Coquito], which [includes] egg and condensed milk added for nutrition during difficult economic times in Puerto Rico in the 1940s.” Aside from their nostalgic allure, Holguin is a die-hard fan of the beverages for their texture and balance.

Coquito vs. Eggnog 

Coquito, which translates to “little coconut” in Spanish, has deep roots in Puerto Rican history—or, at least, Spain’s colonization of the island. Holguin elaborates: “It is said that the Spanish brought [Coquito] over by introducing the island to their version of an eggnog. Utilizing the abundant resource of coconuts, a version was created unique to Puerto Rican culture.” Today, there are countless family recipes specific to Puerto Rican households across the world, but there’s one key element that’s non-negotiable, according to Holguin. “There is always one important ingredient that must be in Coquito, and that is Puerto Rican rum.”

How to Make the Best Coquito

While there’s plenty of room for interpretation and experimentation when making Coquito at home, you’ll want to follow a few general guidelines from an expert like Holguin. “When making your Coquito, it’s important to use a good coconut milk—read the labels on the cans you purchase and make sure you get one that has a lot of coconut fat. This is what gives this drink great texture and body," says Holguin. "Also, sourcing quality spices like good vanilla extract and cinnamon makes a world of difference. This balance of fatty texture and a dry finish from spices and the rum makes it irresistible and impossible to just have one!” This large-batch recipe, contributed by legendary bartender Giuseppe Gonzalez, is an excellent place to begin your Coquito explorations.

Ingredients

  • 56 ounces sweetened condensed milk

  • 48 ounces evaporated milk

  • 24 ounces cream of coconut (such as Coco Lopez)

  • 4 teaspoons vanilla extract

  • 4 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 750 milliliters (1 bottle) white, añejo or spiced Puerto Rican rum

  • Garnish: cinnamon sticks (1 per storage bottle and 2 per individual serving)

Steps

Serves at least 16.

  1. Add sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon and ground nutmeg into a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat and let cool.

  2. Add the rum and stir to combine.

  3. Transfer to sealable bottles and add 1 cinnamon stick to each bottle. Seal and store in the refrigerator.

  4. Serve over ice in rocks glasses.

  5. Garnish each glass with 2 cinnamon sticks.

Ponche de Coquito

If made with eggs, it’s called Ponche de Coquito. To make it, add the beaten yolks of four large eggs to the mixture before heating.