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.