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.
Ingredients
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
