Authentic Coquito Cocktail - Coconut Eggnog


This authentic coquito is the best coquito recipe made with two different types of rum, thick coconut cream, and warm holiday spice!

The main ingredients of coquito, no matter the recipe or island, are coconut cream, coconut milk, sweetened condensed milk, and rum. There are variations like Nutella coquito and strawberry coquito, but the base of all coquito is coconut and rum.


1 can (15 oz) cream or coconut 
1 can (15 oz) coconut milk
1 can evaporated milk
1 can sweetened condensed milk
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 tsp vanilla extract
2 large egg yolks, optional
½ to 1 cup Brugal or dark spiced rum
½ to 1 cup Bacardi white rum or coconut rum
2 cinnamon sticks
Cinnamon sticks, ground nutmeg for garnish


1. Pour the cream of coconut, sweetened condensed milk, evaporated milk, coconut milk, spices, vanilla, and egg yolks (if using) into the blender. Blend on high for 2 minutes.

2. Depending on your like of alcohol, start with ½ cup each of Brugal and Bacardi, give a good blend in the blender for about 30 seconds, and taste. If you like more, add another ½ cup of Bacardi or Brugal and blend. Taste again. I wouldn't suggest putting more than 2 cups of rum in the coquito.

3. Pour the coquito in a bottle with a lid that can make it air-tight with a couple of sticks of cinnamon, and let chill in the fridge at least 4 hours to overnight or up to three days before serving. This helps all the flavors blend together.

4. Serve cold in a glass with a cinnamon stick or sprinkled with ground nutmeg and an anise seed on top of each glass.

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