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Big Batch Coquito Recipe!

Big Batch eggless coquito
Prep Time20 mins
Keyword: cocktails
Servings: 1 gallon


  • 3 cans full-fat coconut milk 13.5 fl oz size
  • 4 cans Coco Lopez cream of coconut 15 fl oz size
  • 3 cans evaporated milk 12 fl oz size
  • 1.5 cans sweetened condensed milk 14 fl oz size
  • 1 tbsp ground cinnamon
  • 1 tsp nutmeg
  • ¼ tsp of salt
  • 2 tbsp 2 tbsp pure vanilla extract
  • 1 bottle Puerto Rican rum of choice! 750 ml size, For this recipe I used Don Q añejo
  • cinnamon sugar and cinnamon sticks for garnish


  •  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 mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
    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. I like to pour this into bottles and give to friends as a fun Christmas present, when I do that I’ll add one cinnamon stick to the bottle. 


Make this a vegan coquito by replacing the dairy based evaporated milk and sweetened condensed milk to coconut evaporated milk and coconut sweetened condensed milk