This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe. Our Coquito recipe makes a large batch so it is perfect to serve a large crowd or to individually batch and give as gifts.
- 56 oz Sweetened condensed milk
- 48 oz Evaporated milk
- 24 oz Cream of coconut (such as Coco Lopez)
- 4 tsp Vanilla extract
- 4 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 750 ml White, añejo or spiced rum
- Garnish: Cinnamon sticks
Add all ingredients except rum into a saucepan over medium heat.
Bring to simmer, stirring constantly.
Remove from heat, let cool and stir in rum.
Transfer to bottles (making sure that at least one cinnamon stick goes into each bottle), seal and store in the refrigerator.
Serve over ice in rocks glasses.
Garnish with 2 cinnamon sticks.