The Best Coquito Recipe – Puerto Rican Eggnog

Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins

This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Two glasses of coquito with cinnamon on top.

Coquito! It’s infinitely better than any traditional American style eggnog I have ever had! 

I know, those are probably fighting words with many of you, but if you love eggnog and coconut wait until you try Coquito.

And this particular Coquito recipe is extremely creamy and loaded with multiple types of coconut milk, cinnamon, nutmeg and rum!

You can make this Puerto Rican Coquito recipe and store it for up to a month in the fridge, but good luck making it last that long!

Two glasses of coquito with coconut on the rims and cinnamon sticks.

How to make Coquito 

Coquito is surprisingly EASY to make, it will take you about 10 minutes total of work. 

It’s no bake, you don’t have to heat anything up or do anything on the stove! Like I said, it’s easy!

If you want the rum raisins, you will start by soaking the raisins in rum with cinnamon sticks in a jar. 

Then all we have to do is puree the rest of the ingredients together in a blender and let it all chill for at least 4 hours.

The longer it sits, the better it gets. The flavors all meld together as it chills in the fridge and just becomes more delicious.

So don’t be afraid to make this a few days before a party! It’s a great make ahead Christmas cocktail.

Coquito Recipe on recipe Note Cards

Coquito – A Family Recipe

This fabulous Coquito recipe is actually a family recipe from my friend Christina. 

Her father, who passed away a few years ago now, was an amazing cook and had so many secret family recipes.

I begged her and she so sweetly agreed to share the recipe with all of you! I’m so glad because this is the best Coquito I have ever had!

As I have found out through the years, many Puerto Ricans have different opinions on Coquito and what is an authentic recipe. 

Some families add eggs, some don’t. Some like it thinner, some like it thicker. And some like it with rum raisins. 

Thankfully, Christina’s family makes it how I love it…sweet, thick, creamy and with rum raisins! 

Large bottle with rum raisins and cinnamon.

Rum Raisins

Don’t run away, these are optional!

I know they may not be completely traditional, but oh man are they amazing in a bottle of homemade Coquito. 

If you don’t like raisins, you won’t hurt anyones feelings by leaving them out. 

But personally, the little bites of rum soaked raisins hidden at the bottom of my glass are one of the best parts.

Coquito in two glasses with large jar behind.

Coquito Ingredients

There are a few ingredients in this Coquito recipe that are optional, and a few ingredients you must include.

Let’s start with the ingredients you can’t skip:

  • dark spiced rum – you want to give it good flavor!
  • cinnamon sticks
  • sweetened condensed milk – the key to making everything extra creamy!
  • cream of coconut – I use the Coco Lopez brand. You CAN NOT swap this for anything else.
  • coconut milk
  • evaporated milk
  • ground nutmeg – freshly grated if possible
  • ground cinnamon
  • vanilla extract – just a splash!

The optional ingredients are raisins (for the rum raisins) and shredded coconut. 

We puree everything – except the raisins – so don’t worry, the shredded coconut does not give it the Coquito a chewy texture.

Instead, it helps to add to the overall coconut flavor and thickens the coquito a little more. 

Coquito in two glasses with coconut rims and ground cinnamon.

I have had many, many Coquito recipes over the years now and I have to say that this one is by far the best I have had.

It is extra thick and creamy and filled with coconut flavor from the coconut milk, cream of coconut (Coco Lopez) and shredded coconut. And don’t forget the spices – cinnamon and nutmeg!! 

You can make this Coquito recipe ahead and store it in the fridge, in an airtight container, for up to a month. 

Pour it into large mason jars and add a gorgeous red bow on it to make an amazing gift for your friends/neighbors!

You just can’t go wrong with this Coquito recipe — it’s so good! Make sure and leave a comment below on how it turns out for you!

Yield: 56 oz

Coquito Recipe

Coquito in two glasses with large jar behind.

This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Ingredients

  • 4 oz raisins
  • 1 1/2 cups dark rum
  • 2 cinnamon sticks
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut (Coco Lopez)
  • 1 (13.5 oz) can coconut milk
  • 4 oz evaporated milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons shredded coconut, optional

Instructions

  1. In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour. 
  2. In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 
  3. Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. 
  4. You have to shake vigorously before pouring. 

Notes

recipe note: cream of coconut is commonly made by Goya or Coco Lopez. It is a very thick, sweetened coconut milk with chunks of shredded coconut in it. This is not the same as coconut cream that only has coconut listed on the ingredients.

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Nutrition Information:

Yield:

12 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 47mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 2g

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This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

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Comments

154 Responses
  1. Jackie Macias

    Hi! I’m excited to try this even though holidays have passed. Question: can you tell me where you got the bottle in your picture? It’s beautiful!!!

  2. Lesley

    I made this recipe this year, never having tried coquito before. But I love coconut and I dislike eggnog so this sounded perfect for me. I made 2 batches; one with rum and one without. The first bath he came out of the blender perfectly. The second was all lumpy. I could t figure out why since I used the exact same ingredients only a few minutes apart. It was in the blender for slightly longer. Could over blending it made the lumps form? I put it into a pot and with low heat the chunks disappeared but when I refrigerated it, it went lumpy again. Do you have any suggestions for me??
    Thank you for sharing! It’s delicious and I will be making this every Christmas now. ❤️

    1. Jessica

      That is super strange! I wonder if one of your cans of coconut milk was different from the other? Coconut milk can solidify, but once pureed should be smooth! Glad you enjoyed it anyways Lesley!

  3. Susan

    Delicious!! I love this version of egg nog, creamy and just the right balance of nutmeg and cinnamon spice. I made a batch both on Christmas Eve and Christmas Day, To me, it’s a winter version of a Pina Colada (my favourite poolside drink!) I had a difficult time trying to find ‘Cream of Coconut’ however found a bartender on YouTube who makes his own, very easy.:
    warm I can (14oz) of coconut milk over low heat, add a pitch of salt and 1 and half cups of white sugar. Stir until dissolved, you will see a colour change from bright white to a more translucent white. And that’s it!

  4. Jay

    I used your recipe and it was delicious! I replaced the rum with Crown Royal Vanilla (whisky) and it’s so good. Thank you so much for sharing this!! I will try another batch with the rum in the future.

  5. Wendy

    Well…this is just the most amazing recipe in the world! I had to make two batches just to be sure! I’m not a fan of egg nog, but I found out about Coquitos when I watched the Sugar Rush Christmas show. My interest was piqued, and so I did a Pinterest search and chose this recipe. Wow! I so LOVE this stuff! It will be my Christmas go to for a lovely boozy celebration drink! Thank you for sharing. By the way, mine has been in the fridge for a few days in a large mason jar. It separates, but as long as I give it a good shake, it goes smooth again.

  6. Sheryl

    I did not realize the cinnamon sticks would dissolve so I feel there is a little too much cinnamon in this recipe. When I tasted it after 5 hours, I thought I needed to remove them, but they were gone! Next time I will omit the additional cinnamon. Other than that, this is good. Also, the coconut flakes were not blended in so I will try blending again today to see if they can get a little more chopped up.

    1. Sheryl

      Please ignore the above post. When I was preparing the drink for the blender, I did find the cinnamon sticks. The drink is so thick that I wasn’t able to find them last night. It did not separate overnight and is very thick and creamy this morning. So good!!

  7. Carmen

    Hi Jessica, I made this last night but I used an 11.5 oz can of condensed coconut milk and added about another 4 oz of regular condensed milk. I also used evaporated coconut milk instead of regular evaporated milk. I used about 2 cups of Bacardi black rum. All other ingredients were used as listed. It’s been in the fridge for about 10 hours. I taste tested it today and it’s not as thick as i thought it would be based on your description. Any feedback on what it could be? I just turned the fridge temp colder to see if that helps.

    1. Jessica

      Hi Carmen! I wish I could help, but I have never seen or tried condensed coconut milk or evaporated coconut milk. I think those changes may be why it’s not as thick.

  8. Kathy Schmitt

    I just made this after a friend suggested it. It was a super success for Holiday Gifts! The only thing I neglected to add was the nutmeg. Put them in Mason jars with some holiday stickers. Fantastic!! Going to make more.

  9. Candy

    Hello! Have you ever tried this dairy free? I’m wondering if I swap for dairy free options if it will still taste as good. Thanks!

  10. Sarah Martin

    Absolutely amazing! I made a “trial run” batch for family the other day, incredible. Made 6 batches last night and filled 12 quart mason jars as gifts for my work friends. Thank you SO much for this.

  11. Rob Joslin

    Hello, I just made this and after pulling it out of the fridge (was in there for 4 hours) it was all chunky so I had to re-blend it. The flavor is out of this world but I’d like to figure out why this happened because the plan is to batch them in mason jars and keep them in the fridge!

    1. Jessica

      Hmmm. Mine stays smooth, but a couple of people have commented this over the years. I wonder if it wasn’t pureed super smooth? I wish I had a better answer, but I have tried recreating it and haven’t had this happen!

  12. MoonTygr

    I made this last year. My Puerto Rican “Papi” from work made it every year, and yes, he used raisins. I made a virgin version (hee!) for my friends who don’t drink, and the full onslaught for my booze-lovin’ friends. I used Bacardi Silver but have some Capn Morgan spiced rum this year that I just cant drink alone (I like my booze neat, for the most part. Yeah, no on Morgan) so I might try using it this year. Tis the season!

  13. Gail Dietze

    There was a recipe I used (I think by Goya) but after I refrigerated the drink, I had chunks of what seemed like hardened coconut oil. I decided not to make this drink; however, it was good. What did I do wrong? I did enjoy the drink a lot!

    1. Jessica

      I’m a little confused. Did you have these issues with this recipe or the Goya recipe? To me it sounds like it wasn’t combined well – make sure to use a powerful blender!

      1. Gail Dietze

        I used the Goya recipe but I was thinking it was the Cream of Coconut that caused the chunks and hardness. Immediately after blending (I blended for over 2 min) the drink was good but after refrigeration I had about a 1/2 inch round thickness in my quart jars at the bottom. I didn’t think it should be that way. It was like hard coconut oil. I will try this recipe. I loved the drink but couldn’t stand the hard chunks. Thank you.

        1. Lindsey

          The Creme de Coco does harden like coconut oil does. When I want to fast melt it, I run the bottle that I have the Coquito in under hot water and then give it a good shake to reblend and it’s all good.

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    1. Jessica

      That’s a hard one, because there is nothing quite like it! I would recommend using a little extra sweetened condensed milk, coconut flakes and coconut milk to replace it if you have to.

      1. Jeff

        If you sub out the coconut cream for this extra sweetened coconut condensed milk and other items then there won’t be any chunks at all. It doesn’t matter how much you blend coconut cream the oil will eventually settle and harden.

  15. Michelle

    Thank you for posting and to your Puerto Rican friends for sharing. I’m excited to try this recipe! I’m noticing that this recipe calls for less evaporated milk than other recipes, which call for a 12oz can. Any distinguishing characteristics of using less evaporated milk? Perhaps not as sweet? and less calories ;)?

    1. Jessica

      Evaporated milk is not sweetened, so no it doesn’t effect the sweetness. However, using less evaporated milk means the final product is thicker and creamier! The more evaporated milk, the thinner the final Coquito!

    1. Jessica

      Why would it be American style? When it’s from my Puerto Rican family? (Check out that 1980’s hand written note card…in Spanish…sent to me from Puerto Rico on a cell phone.) 😉

      1. Sebastian Andre Pizarro Perez

        Because your recipe diverges from the original that comes from the island I was born and raised in. A lot of the callouts you have placed in your recipe take away the originality that this drink gives to my people, it is disrespectful to call your recipe Puerto Rican when the recipe itself is not traditional.

        1. Eduardo

          Many different families from PR have their own version of the drink. None of them are any less authentic than whatever mix you’re used to. We have lived in PR for generations and we have our own version too. It’s very similar to this. There is no disrespect in posting this recipe and I’m glad that PR is being shared and celebrated!

        2. Daniela

          I’m pretty sure that different families make it differently. My dad is off the boat italian and our recipes differ from others from his home town it doesn’t make it not authentic. My aunt was born in Puerto Rico and plus eggs minus the shredded coconut this is the same recipe her family has always used. What a rude and ignorant comment to make.

        3. Ronilza Marcano

          I am looking at a 1979 recipe book Cocina Criolla by Carmen Aboy Valledejuli. This recipe diverges from the original that comes from the island because it calls for evaporated milk and coconut milk from a can (instead of buying coconuts, pulling/grinding the pulp, making the coconut milk by boiling water and straining the pulp). What is wrong with that convenience of a can? I am born and raised Puerto Rican and have seen several different versions of coquito.. all traditional with a personal touch. Traditional Puerto Rican recipes sometimes call for too much salt and cooking temperatures that are no longer the standard (i.e. calls for cooking pork way much longer than needed accordant to more contemporary recommendations). Changing recipes to taste or improve flavor is a good thing and is not disrespectful at all. Good job Jessica!

    1. Jessica

      Hi Melissa! Yup it does, you can read the post and I talk about how we prefer it without the eggs and have been making it that way for a very long time now (the note card is originally from the 80’s). However, traditionally it does have eggs. You are welcome to use them if you would like, we just prefer not to use the eggs anymore.

  16. jessica

    I see the recipe card calls for 1-1/2 cups dark rum and 1/2 cup of coconut rum, is there a reason you left our the coconut rum? Flavor or just too strong? Thanks!

    1. Jessica

      Hi Jessica, name twin! Over the last 40ish years it has changed up a little how we make it. We also skip the eggs now. You can use any type or flavor of rum you would prefer, there is no wrong choice when it comes to rum. 😉

  17. Sheryl

    Just a question about the rum. In the description, you state to use dark spiced rum, but in the recipe itself it just says dark rum. I noted some people are using regular run. I would prefer the spiced if that is correct. Thank you.

    1. Jessica

      You can use any that you would prefer, it doesn’t change the flavor all that much, it’s just a personal preference or what you have on hand! Some people even us coconut rum! It’s all up to you!

  18. Margo

    The original recipe cards in the photo posted call for white rum and coconut rum. Why is it that you’ve replaced it with dark spiced rum instead? Does this give it a better flavor? Also what dark spiced rum would you recommend?

    From what i’ve seen most traditional coquito recipes use exclusively white rum so I do worry about it not being as authentic with the substitution.

    The original recipe cards also call for either full eggs or egg yolks but I didn’t see that anywhere on the ingredients list. Should I not use any when I make mine?

    It’s a bit confusing when neither of these recipes match up.

    1. Jessica

      We have changed things over the years. The note card is from the 80’s and we have made some changes over 40ish years. 😉

      You can use coconut rum, dark rum, spiced rum or white rum. The flavor will not change all that much. I recommend using what you already have in your bar on hand.

      Yes, originally it used eggs. I discussed it in the post, we prefer not to use the eggs these days. We don’t find them necessary to thicken it up and without them you don’t have to worry about finding pasteurized eggs OR a shorter shelf life. But you can feel free to use them if you would prefer.

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  22. paul h skinner

    I followed this recipe EXACTLY and didnt even get 48 ounces of liquid. Not sure what you added to get 56? Yes the ounces in the recipe add up but thick ingredients just dont work that way.

    1. Jessica

      Hi Paul, an Imperial fluid ounce weighs exactly 1 oz., so I assume your discussing the conversion between volume and weight? This recipe adds up to actually make a little more than 56 ozs.

      1 1/2 cups rum = 12 oz rum
      14 oz sweetened condensed milk
      15 oz cream of coconut
      13.5 oz coconut milk
      4 oz evaporated milk
      = 58.5 oz total liquid.

  23. katherine carlo

    This was the best Coquito recipe I have made. I normally have used white rum but did dark rum this time and it was so Gordon! I was also a bit apprehensive about the raisins but they were so good! This will be a Christmas staple going forward! Thank you!

  24. Angela

    I made this for the first time and it came out awesome,
    Before this I used to have a friend and her mom would make this every year around Christmas OMG 
    ITS SO GOOD !

  25. Marcia

    I had a friend give me a bottle she made around Dec 20th, forgot to drink it. It’s been in our refrigerator since she gave it us. Its January 2nd and wo dering if it’s still ok to drink.

  26. Annie

    I tried this recipe except I only used  one small can of cream of coconut, (no raisins), it tasted amazing, everyone loved it!  Have made it about 5 times since Christmas Eve!! Yummy!  I’m using Don Q dark rum.  Made a batch for the younger kids without the alcohol! We love it!  Thanks for sharing! 

  27. Sharon B.

    OMG!!! I think I have died and went to coquito heaven!
    Seriously though, I whipped up this concoction for Christmas and gave it away as gifts. Well, I didn’t give it ALL away, I have a couple mason jars full stashed away in the fridge for myself of course. Let me tell you, I recieved nothing short of rave reviews from all who imbibed. I will be making this every holiday season from now on. Thank you for sharing.

  28. Sophie0819

    Awesome recipe!  Loved the rum raisins too!  I soaked my raisins in white rum and 1 teaspoon of allspice because I didn’t have cinnamon sticks. Didn’t use the shredded coconut and stores the raisins in fridge for individual use. Family loved

  29. Jennifer Camargo

    Sounds so good, I’m making it for new year’s Eve. I was wondering if the shredded coconut is the sweetened kind that you bake with? And how much to blend in??

    1. Steve P

      For a non alcohol version, I would add more coconut milk (equal to the amount of rum you are leaving out). The add a couple of teaspoons of rum extract, available in the baking aisle of most supermarkets.

  30. Kesha

    Thanks for sharing! I doubled the recipe and loved it. I used Bacardi white rum instead. Thicket and creamy- and delicious frozen. I poured some in silicone popsicle molds to keep for later. 

  31. Jessica Ruvalcaba

    I see you’ve left out the egg yolks that were written on the recipe cards. What would be the way to incorporate those ?

    1. Jessica

      If you would like to use the egg yolk, you will need to cook them in a double broiler with the evaporated milk. Then add them to the blender with the rest of the ingredients. 

  32. Jody Flores

    I’m making coqito…. My mother in law uses egg yolks in hers….. she’s from PR…. is it safe to use the egg yokes? I see you don’t have it in your recipe….

  33. Joel Ayala

    I’m sorry but I have never ever made coquito with eggs, at least in my family recipe. When add yolk it is call a different name. Just saying.

  34. Jess

    Made this last night, and it came out very thin – not thick or creamy at all. The 1.5 cups of rum was a little too much for my taste, and I also went with white instead of dark. Noticed the photo of the Spanish recipe differs from what is written here on the blog, so I’ll try that next time instead and include eggs.

    1. Jess

      Responding to my original comment to say that although I wasn’t a big fan of this coquito, it was a HIT with my family. They drank all of the coquito and loved it, but agreed it could be a tad creamier.

    2. Suz

      I don’t think you add all the rum in, do you? I understood that you soak the raisins in it and then add it and the raisins to taste. Maybe then it will be thicker? If you add the eggs you probably want to lightly coddle them first

  35. FancyNancy

    I made this for the first time, never had Coquito before and it turned out great! I even bought bottles to bring as gifts to our family Christmas dinner. Instead of dark rum, I accidentally purchased Malibu coconut rum, but still tastes excellent. Added extra nutmeg because I enjoy the flavor. I hope it thickens up in the fridge, seems more liquidy after pureeing & not sure if it should be thicker? I added rum with all other ingredients to blender. FYI, if you double the recipe, you will have enough to fill 3 – 33.75 oz. bottles. Thank you for turning me onto Coquito! Yumm.

  36. Karla

    HI! Just finished making my batch for Christmas Eve and Christmas. The taste so far is amazing. I added the raisins. I think they are a special touch. Mine came out not as creamy. DOes it thicken up in the next 24? TIA

    1. Jessica

      I leave the cinnamon sticks in the bottom of the jar. I do not pour them into a glass, but keep them in the jar for added flavor. 🙂 

  37. Louie Mauras

    As a Puerto Rican, born & bred…Coconut is the furthest thing from my mind, shocking I know! However; when the Navidad festivities begin, let the COQUITO flow! I’m very traditional, will try the addition of raisins for the added flavor! BTW, for my guests, I’ll add whipped cream with a sprinkle of cinnamon powder & toasted coconut flakes!

  38. rickey buegel

    I’ve been making Coquito for many years,…. I like your recipe but I noticed you omitted the egg yolks from the hand written recipe given to you. Was this on purpose? Also the raisin in the rum is what i like to do also, it mellows out the Bacardi Silver. I also find that less is more ( the evaporated milk -using only 4oz. instead of like 2 cans all the time) I will be using this recipe from now on and will include the 2 yamas de huevos. Que sabor rica!

    1. rickey buegel

      I have family from Puerto Rico that use raisin in the rum to add flavor to the rum (also it seems to mellow it out, I use only Bacardi Silver). So it is a preference of taste for everyone.

  39. Ricardo Ortiz

    I usre white rum. Don Q cristalnis the best rum puerto rico makes. Everyone thinks its bacardi. I’m a chef and worked in many different restaurants in puerto rico. The more traditonal is coco lopez, leche de coco, leche carnation leche condensada cinamin and vanilla the nutmeg is a little to much if u want to add, add less. Cinamin stick in the bottle. I always suggest adding a bit of fresh coconut. I also suggest blend with a whip by hand instead of the blender if u blend it to much it will get very yhick after a couple of days.. i always tell people find the taste u like with ingrediants you have if u want add more of something have it and enjoy. Buen Provecho y Salud

  40. Ricardo Ortiz

    Coquito comes from the word coconut. When you add eggs to it it changes it completely. Original Coquito was made with fresh coconut water. I am from a region of Puerto Rico It was always made that way.

    1. lydia acevedo

      If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.

  41. Jackie

    The index card with recipe in Spanish Which I believe is your friends calls for eggs but on your ingredients it does not. Please clarify. Also I did this and it came out sooooo chunky it wouldn’t come out the bottle. What did I do wrong?

    1. lydia acevedo

      If it came out too thick it might be because you used the wrong milk ratio. Maybe you used two cans of coconut cream (coco Lopez) which is very thick instead of using one can of coconut cream (coco Lopez), one can of coconut Milk, one can of condense milk and evaporated milk. The wrong ratio of milks will give you a thicker or thinner coquito; it affects the sweet levels. It could have also been too chunky if you added too much shredded coconut. Make sure you taste the final product before pouring into bottle so you can adjust accordingly.

    2. Nury

      Coquito has no eggs. 
      Im from Puerto Rico, where Coquito is originally from. 
      We have a similar drink that has eggs and its called Ponche. 
      Coquito also has no raisins. It will completely change the flavor
      Hope this helps

  42. Juanita

    I made a tester batch of this recipe today. I have a family recipe that I have made every year but was curious about this one. My family told me to throw my old recipe away! This is the best Coquito recipe! This Puerto Rican family agrees!!

  43. Judy

    I’m trying your recipe for party favors, any suggestions on how to make it less creamy without losing flavor? The bottles I’m using have small openings and it may be difficult to pour a creamier mixture.

  44. Jenniffer

    I made this tonight for my first batch of Coquito of the year. I have a recipe I make every year, but I saved this one last year to try out. I left out the raisins because I am a little more of a purist. THIS WAS AMAZING COQUITO! My husband already asked me to make another batch! Thank your friend for the recipe.

  45. Minnie

    Rum raisins is not part of the original recipe. Take the nutmeg, and the raisins out, and use white Bacardi or Don Q as the rum alternatives. IF u use “the spice tea” (search for it – for coquito) THEN is when you’ll be making the authentic original one.
    If u like this one here; it is just a variation.
    Class dismissed!
    …you’re welcome!

      1. MyCoquitoIsBetterThanYours:)

        Exactly! Too lazy to upload their recipe but have enough negative energy to basically bash yours. Don’t remember you calling it authentic Coquito, just stated it was a family recipe. It was very delicious and a hit at my holiday party, which ironically had various Spanish nationalities represented, since my girlfriend is Peruvian. I really don’t like raisins any more so I left them out and I had a bottle of pyrat xo rum in my liquor cabinet so i just used that. Appreciate your recipe and happy holidays!

      2. New YoRican

        So being Puerto Rican, I can tell you that there are probably a million variations on this “traditional” drink. The drink itself is traditional. Not the exact recipe. Everyone makes their Sofrito or Recaito differently same with this. While I do agree about the raisins and spiced rum not being “traditional” that is just from my family’s perspective. However I do agree about the post being a bit arrogant. 
        Personally I prefer the clear rum and more cinnamon. I also use fresh coconut if I can get it. Grind it up well and it makes for a rich and very thick drink.   Enjoy however you please!

  46. Sabrina

    nice cocktail, hadn’t ever tried anything like it so much appreciated and will have to delve into more of the same coquitos recipes

      1. Jessica

        I like to use Conchita or Badia brand coconut milks because they have the thick coconut milk on top. I find the Goya coconut milk to be thinner with less of the thick coconut milk on top.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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