Coconut Spice Chiller

This Coquito recipe with no eggs is a delightful, creamy coconut and spice-infused cocktail that's perfect for festive gatherings or a cozy night in. With the richness of evaporated milk and sweetened condensed milk combined with the tropical sweetness of cream of coconut, this drink is elevated with a hint of pumpkin spice and a kick of white rum. Blended to perfection and served cold, this cocktail offers a satisfying balance of flavors in every sip.

Coconut Spice Chiller

A creamy and spice-infused coconut cocktail with a kick of white rum, perfect for festive gatherings or a cozy night in.

4.06 from 100 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup cream of coconut
  • 1/8 teaspoon pumpkin pie spice blend (or ground cinnamon)
  • 2 tablespoons white rum
  • 1 cinnamon stick

Instructions

  1. In a blender, combine evaporated milk, sweetened condensed milk, cream of coconut, and pumpkin spice. Blend until smooth and frothy.
  2. Pour white rum into the blender and mix until thoroughly combined.
  3. Pour the mixture from the blender into a container with a lid and store it in the fridge. Serve cold, and garnish with a cinnamon stick.