If you thought the virgin version was good, wait until you try the authentic Puerto Rican Coquito with alcohol. This is the heart of every ‘Parranda’ and the reason our holiday spirits are always so high!
While we enjoy the creamy coconut base all season long—from Día de la Puertorriqueñidad through Las Octavitas—adding a good Puerto Rican White Ron (like Don Q) transforms it into the ultimate holiday treat.
Many people compare it to eggnog, but once you add that splash of rum to the coconut and spices, there’s no competition—Coquito wins every time! Whether you stick to the Classic White Rum version or experiment with flavored spirits to match your Nutella or Ferrero batches, this drink is an authentic tradition passed down to bring family and friends together.
Remember: It’s so creamy and delicious you might forget it has alcohol, so sip slowly and enjoy the island vibes!»
Ingredients:
- 1 can of coconut milk
- 1can of coconut cream
- 1 can of condensed milk
- 1 ½ to 2 cups Puerto Rican White Rum (Don Q, Palo Viejo, or Bacardi works best)
- 1 can of evaporated milk
- 1 tbsp of vanilla extract
- 1 ½ tbsp of ground cinnamon
- 1 cinnamon stick
Methods:
- The Base Mix: In a large blender, combine the coconut milk, coconut cream, condensed milk, and evaporated milk. Blend on high until perfectly smooth.
- Infuse the Flavor: Add the vanilla extract and ground cinnamon. Blend for another 30 seconds.
- Add the Kick: Pour in the Puerto Rican Rum.
- Start with 1 ½ cups, taste it, and add the remaining ½ cup if you want it stronger!
- The Bottle Secret: Place one cinnamon stick inside each glass bottle before pouring the mixture. This keeps the spice infusing while it rests.
- The «Mellow» Phase: This is the most important step! Refrigerate for at least 24 to 48 hours before serving. The alcohol needs time to «marry» with the coconut to lose the sharp bite and become smooth.
- Serve: Always shake well before pouring into small glasses. Dust a little extra cinnamon on top for that professional look.
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