Caribbean Spice Coquito

This Caribbean Spice Coquito cocktail recipe offers a delightful fusion of Puerto Rican rum, coconut milk, and cream, enhanced with a toasted spice syrup for a comforting and flavorful twist on the classic Coquito. It's a perfect drink to warm up your spirit and enjoy the festive season.

Caribbean Spice Coquito

A delightful twist on the classic Coquito, this Caribbean Spice Coquito features Puerto Rican rum, coconut milk, cream, and a toasted spice syrup for a warming and flavorful experience.

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Ingredients

  • 3 oz coconut milk
  • 3 oz evaporated milk
  • 3 oz sweetened condensed milk
  • 3 oz coconut cream
  • 1.50 oz toasted spice coconut syrup
  • 1/4 tsp Angostura bitters
  • Large pinch of Himalayan sea salt
  • 1.50 oz rum (preferably Rincón, Don Q, or Cruzan Blackstrap)
  • Grated nutmeg and/or cinnamon for garnish

Instructions

  1. In a blender, combine the coconut milk, evaporated milk, sweetened condensed milk, and coconut cream. Blend until frothy.
  2. Pour the toasted spice coconut syrup into a large container that can hold the final volume.
  3. Pour the blended mixture into the container with the syrup and whisk until incorporated. Add the Angostura bitters, salt, and the spices reserved from the syrup, then stir to combine.
  4. Cover and refrigerate overnight.
  5. The next day, stir in the rum and decant into a glass bottle.
  6. Serve 4 ounces of Coquito in a glass. Garnish with grated nutmeg and/or cinnamon.