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 ounces sweetened condensed milk
- 48 ounces evaporated milk
- 24 ounces cream of coconut (such as Coco Lopez)
- 4 tsp vanilla extract
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 750 ml (1 bottle) white, añejo or spiced rum
- Garnish: cinnamon sticks
Serves at least 16.
Add all ingredients except rum into a saucepan over medium heat.
Bring to a simmer, stirring constantly.
Remove from heat and let cool.
Add the rum and stir to combine.
Transfer to sealable bottles and add 1 cinnamon stick to each bottle. Seal and store in the refrigerator.
Serve over ice in rocks glasses, garnishing each glass with two cinnamon sticks.
Ponche de Coquito
If eggs are included in the mixture, it's called Ponche de Coquito. To make it, add the yolks of four large eggs to the mixture.