Big Batch Coquito Recipe!

December 2, 2020

Puerto Rican coquito has become a holiday staple in Miami, FL over the last few years. It’s even developed a bit of a seasonal business boom with several people selling their homemade versions during the holidays. Recently, I was getting that itch for some coquito and I started asking around what the price for a 750ml bottle of it cost. The going price ranged from $20-$35. I thought about it and I figured it’s probably cheaper to make and it would make for a good Christmas present for friends. 

I researched dozens of recipes, tested a few and this is what I came up with. It’s a big batch that makes about a gallon so you’ll have enough to share or to hoard for yourself. 

Makes about 1 gallon
- 3 cans full-fat coconut milk (13.5 fl oz size)
- 4 cans Coco Lopez cream of coconut (15 fl oz size)
- 3 cans evaporated milk (12 fl oz size)
- 1.5 cans sweetened condensed milk (14 fl oz size)
- 1 tbsp ground cinnamon 
- 1 teaspoon of nutmeg
- ¼ teaspoon of salt
- 2 tbsp pure vanilla extract 
- 1 750 ML bottle of Puerto Rican rum of choice! (For this recipe I used Don Q añejo)
 - cinnamon sugar and cinnamon sticks for garnish 


In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking. Lastly, add your bottle of rum. Once you’ve added everything and whisked well, strain the liquid using a mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.

Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better. Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick. I like to pour this into bottles and give to friends as a fun Christmas present, when I do that I’ll add one cinnamon stick to the bottle. 

 


For my vegan friends, feel free to use coconut evaporated milk and coconut sweetened condense milk instead of the dairy based stuff.

 

This recipe has no eggs in it on purpose so it has a longer shelf-life. This will last in your freezer for about 6 months. Be sure to give the bottle a good stir before serving as all the spices will settle at the bottom of the bottle.



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