Traditional Coquito recipe

Why you'll love it

Warm spices, coconut and rum combine for the perfect holiday drink. This big batch recipe is perfect for sharing with friends and family


– Full-fat coconut milk – Coco Lopez cream of coconut – Evaporated milk – Sweetened condensed milk – Ground cinnamon – Nutmeg – Salt – Vanilla extract – Puerto Rican rum


– In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking. – Lastly, add your bottle of rum. Once you’ve added everything and whisked well. – Strain the liquid using a large mesh strainer to get out any clumps of cinnamon. – Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better. – Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.

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