Holiday at your place? This modern coquito brings the tradition, the sabor, and the “who made this?” energy. It’s rich, velvety, and unapologetically Boricua.

Modern Coquito Puertorriqueño

A smoother, glow-up version of the classic coquito. Coconut, warm spices, a lil aged rum moment, and a whole lot of Boricua holiday energy. This is the one you bring if you’re trying to impress la familia.

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Course Drinks

Cuisine Puerto Rican

Servings 7

Ingredients

  

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Cream Base

• 1 can full-fat coconut milk (13.5 oz)
• 1 can cream of coconut (Coco López preferred) (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated milk (12 oz)
• 1 cup whole milk (or 1 cup coconut cream for a richer version)

Spice Infusion (Modern Technique)

• 2 cinnamon sticks
• 4-5 cloves
• 1 whole star anise
• ½ vanilla bean, split (Or 1 tsp high-quality vanilla extract)
• Fresh zest of 1 lime and 1 orange
• 1 piece of fresh ginger  (½-inch, peeled and sliced)

Rum Component

• ¾–1 cup white rum (Don Q, Bacardí, or Palo Ready)
• 2 tbsp aged rum for depth (Optional. Adds warmth without heaviness)

Finishing Touches

• Pinch of sea salt
• Ground cinnamon for garnish
• Toasted coconut flakes (optional)

Instructions

 

Create the Spice Infusion (Key Modern Step)

• In a small pot, combine: Coconut milk, whole milk or coconut cream, cinnamon sticks, cloves, star anise, ginger, vanilla bean, and citrus zests.
• Heat over low (never boiling) for 12–15 minutes to gently infuse oils and aromatics. Remove from heat, cover, and steep an additional 10 minutes. Strain out all solids.

  Modern note: Gentle infusion extracts cleaner spice flavor, avoids grittiness, and gives a more elegant finish.

Blend the Coquito Base

• In a blender, combine: Strained infused milk, cream of coconut, evaporated milk, condensed milk.
• Blend for 20–30 seconds until silky.Add a pinch of sea salt to balance sweetness and enhance coconut flavor.

Add the Rum

• With the blender on low, stream in your rum: Start with ¾ cup. Add more depending on desired strength & balance.
• Chef tip: A splash of aged rum adds warmth and complexity without turning the drink boozy.

Chill Properly

• Transfer Coquito to glass bottles and refrigerate at least 4 hours, ideally overnight.The texture will thicken and flavors will blossom.

To Serve

• Shake bottle gently.
• Pour into chilled small glasses.
• Garnish lightly with a dusting of cinnamon. Optional: toasted coconut flakes

Keyword coquito, holidays