Coquito Cocktail

Base Spirit: Rum

Type: Classics

Served: On the Rocks

Preparation: Cooked/Heated, Stirred

Strength: Medium

Difficulty: Medium

Flavor Profile: Creamy, Sweet

About the Coquito Cocktail

This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe.

Ingredients in the Coquito Cocktail

  • 2 (15-oz) cans Unsweetened coconut cream
  • 2 (15-oz) cans Cream of coconut (such as Coco Lopez)
  • 1 Vanilla bean (or 1 tsp vanilla extract)
  • 3 tsp Ground nutmeg
  • 8 Cinnamon sticks
  • 1 (750-mL) bottle Añejo or spiced rum

Garnish: Cinnamon stick

Glass: Rocks

How to make the Coquito Cocktail

Combine all the ingredients except the rum in a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat, let cool and stir in the 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 and garnish with cinnamon sticks.

More Great Food & Drink Stories from Across the Web


  1. Having a hard time finding Unsweetened coconut cream! Would coconut milk do?

  2. So I just made this recipe with Captain Morgan…I must Say, ITS TO DIE FOR!!!

  3. How long can you store this in the refrigerator?

  4. After having this Thanksgiving 2012, I knew I wanted to try making it at some point — The version I had then had coconut in it as well (The person who brought it had purchased it from a Puerto Rican woman). I made it as written with the exception of adding unsweetened organic coconut — After it cooled I poured some (maybe 2 cups) into the blender and added the coconut to it and pureed it – yum! :)

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