Tropical Spice Coquito

This Coquito recipe is a Puerto Rican-inspired coconut eggnog with a tropical twist. Creamy and rich, it combines the flavors of cream of coconut, coconut milk, and a hint of vanilla and spices, all blended with a generous pour of white rum. The addition of vanilla beans and cinnamon sticks infuses the cocktail with extra depth and warmth, making it a delightful holiday or anytime treat. Serve it over ice with a sprinkle of cinnamon for a truly indulgent experience.

Tropical Spice Coquito

A creamy and rich Puerto Rican-inspired coconut eggnog with a tropical twist, spiked with white rum and infused with vanilla beans and cinnamon sticks.

4.61 from 69 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 3 oz cream of coconut
  • 3 oz coconut milk
  • 2.80 oz sweetened condensed milk
  • 2.40 oz evaporated milk
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon (plus more to top)
  • 1/8 tsp ground nutmeg
  • 1 oz (or more) white rum
  • 2 vanilla beans, split in half
  • 3-4 whole cinnamon sticks

Instructions

  1. In a blender, combine the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, ground cinnamon, and ground nutmeg. Blend until well-combined.
  2. Add in the white rum and blend again. Taste and adjust as preferred.
  3. Pour the mixture into a pitcher and add in the vanilla beans and cinnamon sticks. Cover and refrigerate until ready to serve or divide into bottles. Letting the mixture refrigerate for at least an hour allows the flavor from the vanilla beans and cinnamon sticks to meld with the cocktail mixture.
  4. Allow the coquito to sit at room temperature until it thins before serving.
  5. Serve over ice, if desired, with an extra sprinkle of cinnamon.