Pumpkin Coquito

If fall had a signature cocktail, this pumpkin coquito would be it! Thick, creamy and rich with the perfect blend of real pumpkin, warm spices, coconut, and rum, it’s a delicious twist on a classic Puerto Rican coquito recipe!

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This Pumpkin Coquito is a Perfect Fall Cocktail!

Pumpkin Coquito is THE cocktail to welcome in Fall with. Like my original Coquito recipe, this famous Puerto Rican drink contains rum, cinnamon, and overall creamy coconut-based goodness.

This time, though, I added pumpkin puree for a new (and maybe even improved) seasonal version. The rich pumpkin blends perfectly with the warm, homey cinnamon flavor.

If you’re also a fan of eggnog, you will absolutely fall in love with this Coquito, like I did the first time I had it all those years ago at my first Puerto Rican Christmas. Coquito is sometimes called Puerto Rican Eggnog, but I personally think it tastes way better than the American version of eggnog!

Recipe Ingredients

Here’s what you’ll need to make this Pumpkin Coquito:

• Dark Rum
• Cinnamon Sticks
• Sweetened Condensed Milk: to create the creamy consistency!
• Coco Lopez: aka cream of coconut (this is not the same thing as coconut cream or coconut milk!)
• Coconut Milk
• Pumpkin Puree: Make sure you purchase pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is made with 100% pumpkin and the back of the can should show the ingredients as being pumpkin only.
• Evaporated Milk
• Spices: Ground Cinnamon, Nutmeg and Cloves
• Vanilla Extract
• Shredded Coconut: this is optional but offers additional flavor and a little added thickness to your coquito.

How to Make Pumpkin Coquito

With its velvety texture, spiced pumpkin flavor, and signature coquito coconut base, this drink is as comforting as it is indulgent. Please scroll down to the recipe card for full instructions or to watch the recipe video.

• Mix: In a very large pitcher with a lid (or two large jars with lids – this will make about 70 oz of liquid) add rum and cinnamon sticks.
• Soak: Let rum and cinnamon sticks sit for 1 hour or for a couple of days! This is an optional step, but really adds to the overall cinnamon flavor!  
• Puree: In a blender, puree all the other ingredients.

• Combine: Pour into the bottle and shake well to combine with rum and cinnamon sticks.
• Refrigerate: Chill for at least 4 hours and store in an airtight container in the refrigerator for up to 2 weeks. (It never lasts that long at my house!)
• Serve: You will need to shake vigorously before pouring. 

Chef’s Tips and Variations

• Shake Before Serving: The drink can separate while it is stored in the fridge, so remember to shake it before serving again.
• Use A Powerful Blender: You want to make sure your coquito is pureed until completely smooth and the shredded coconut is smooth!
• Add Pumpkin Pie Spice: If you’re a big pumpkin fan, this will add more of that rich flavor!
• Cream Of Coconut: This ingredient can be a little confusing if you aren’t used to purchasing it. You want to make sure you are buying Cream of Coconut — not coconut cream. Cream of coconut is also commonly called Coco Lopez (a popular brand that makes it). You will often find it in the drink/cocktail section of a store. It is sweetened with sugar and has flakes of real coconut in it.
• Give as a Gift: You can also always pour this Pumpkin Coquito into large mason jars and add a gorgeous orange bow on it to make an amazing gift for your friends/neighbors!

How to Store Leftovers

• Make Ahead: Coquito tastes even better after sitting for a day or two, making it the perfect make ahead cocktail for a party. The flavors meld together beautifully, making it richer and creamier!
• Fridge: You can store leftover coquito in an air tight container in the fridge for up to two weeks — if it lasts that long! The drink will separate in the fridge, but that is totally normal! Just give it a vigorous shake, or stir well with a spoon, then serve as usual.

4.5 from 59 votes

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Yield: 6 to 8 servings

Pumpkin Coquito

This Pumpkin Coquito is extra creamy and filled with all the flavors of Fall! This Coquito is packed with coconut, cinnamon, rum, pumpkin, nutmeg and cloves to create a sweet and smooth holiday cocktail!

Prep Time5 minutes minutes

Additional Time1 hour hour

Total Time1 hour hour 5 minutes minutes

Ingredients

• 1 ½ cups dark rum
• 2 cinnamon sticks
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can Coco Lopez, cream of coconut – not coconut cream
• 1 (13.5 oz) can coconut milk
• 1 (15 oz) can pumpkin puree
• 1 (12 oz) can evaporated milk
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• pinch of cloves
• 1 teaspoon vanilla extract
• 4 tablespoons shredded coconut, optional

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Instructions 

• In a very large pitcher with a lid (or two large jars with lids – this will make about 70 oz of liquid) add rum and cinnamon sticks. Let sit for 1 hour or for up to 24 hours.
• In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum and cinnamon sticks.
• Chill for at least 4 hours and store in an airtight container in the refrigerator for up to 2 weeks. 
• You will need to shake vigorously before pouring as the ingredients can settle.

Video

Nutrition

Serving: 1, Calories: 241kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 31mg, Fiber: 2g, Sugar: 7g

© Jessica – The Novice Chef

Cuisine: Puerto Rican

Category: Cocktails

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