Coquito is a creamy Puerto Rican drink that is enjoyed in Caribbean and Latin households around the holidays. Some people refer to it as Puerto Rican eggnog, but don’t be fooled. You don’t need eggs to make this Five-Ingredient Cuban Coquito recipe.
There are many different ways to make coquito. This recipe is a simplified version of a traditional Puerto Rican coquito. Is Cuban Coquito a thing? Not really but my Cuban grandmother has been making this easy recipe for years.
This Five-Ingredient Cuban Coquito recipe calls for three cans of different milk: coconut milk, evaporated milk, and condensed milk. When buying coconut milk, be sure to get it in the can, not the carton. Some recipes call for coconut cream or Coco Lopez. You can add it but this recipe doesn’t call for it.
After you mix the cans of milk together, add white rum (we like Bacardi) and cinnamon. The cinnamon and rum can be adjusted to taste depending on how sweet or strong you like it. Some people like their coquito so strong that it tastes like a shot. This Five-Ingredient Cuban Coquito recipe makes a batch that’s meant to be sipped on.
Coquito is a great after-dinner dessert drink or a fun festive drink to get the party started. This recipe yields about one liter or one and a half 750 ml empty bottles of wine. Bring it to your next holiday party and gift it to friends.
Five-Ingredient Cuban Coquito
Equipment
- 2 empty wine bottle
- 2 wine stoppers or corks
- 1 kitchen funnel
Ingredients
- 13.5 oz coconut milk unsweetened
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1/2 cup white rum
- 1 tsp cinnnamon
Instructions
- Shake a 13.5 oz can of coconut milk and 12 oz can of evaporated milk well before opening.
- Mix 13.5 oz coconut milk, 14 oz sweetened condensed milk, and 14 oz sweetened condensed milk well in a large bowl. Mix until there are no white lumps of coconut milk.
- Mix in 1/2 cup white rum
- Mix in 1 tsp cinnnamon
- Carefully transfer the coquito mixture into an empty wine bottle with a kitchen funnel. Seal the bottle with a wine stopper and shake well.
- Chill the coquito, serve, and garnish with cinnamon.
Rum
White rum is traditionally used in coquito. It keeps the coquito a nice white coconut color. If you’re looking for more sweetness you can use a dark rum.
Storing Your Coquito
So, you just made a batch of coquito…now what? You can use a kitchen funnel to carefully transfer the coquito into an old wine bottle. Seal it with a wine stopper and put it in the fridge for up to six weeks (even though you’ll hopefully drink it before then). Give your coquito a good shake before each serving.
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