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Light & Creamy Puerto Rican Coquito – Best Family Recipe

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A lighter, creamier version of the classic Puerto Rican coquito, this recipe captures the warm, festive flavors of coconut, cinnamon, and rum without the heavy texture. Perfect for holiday gatherings, it’s a make-ahead crowd-pleaser that tastes even better after a day in the fridge.

Ingredients

Scale
  • 15 oz cream of coconut (e.g., Coco López or Goya)
  • 12 oz evaporated milk (full-fat)
  • 1 cup unsweetened almond milk
  • 14 oz sweetened condensed milk
  • 1 to 1½ cups white rum (e.g., Bacardi or Don Q)
  • 2 to 3 cinnamon sticks
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • A tiny pinch of salt

Instructions

  1. Combine the base ingredients (5 minutes): In a large saucepan over medium heat, add the cream of coconut, evaporated milk, almond milk, and sweetened condensed milk. Whisk together until smooth. Warm through until steaming, about 4 to 5 minutes. Do not let it boil.
  2. Add the spices (2 minutes): Drop in the cinnamon sticks, ground cinnamon, nutmeg, cloves, and salt. Whisk to distribute the spices.
  3. Simmer gently (10 minutes): Reduce heat to low and let the mixture simmer for about 10 minutes, stirring occasionally to prevent a skin from forming.
  4. Cool the mixture (15 to 20 minutes): Remove from heat and let cool for 15 to 20 minutes. Remove the cinnamon sticks with a slotted spoon or tongs.
  5. Blend until smooth (2 minutes): Carefully pour the warm mixture into a blender. Add vanilla extract and white rum. Blend on high for 60 to 90 seconds until smooth and slightly frothy.
  6. Strain (optional, 2 minutes): For ultra-smooth coquito, pour through a fine-mesh strainer into storage bottles.
  7. Chill thoroughly (at least 4 hours, ideally overnight): Pour into bottles or jars and refrigerate. Flavors meld and improve after 24 hours.
  8. Shake before serving: Ingredients may separate; shake well. Serve cold in small glasses.

Notes

For best results, let ingredients come to room temperature before starting. Do not boil the milk mixture. If coquito becomes grainy after chilling, blend again with a splash of almond milk. Coquito keeps for up to 2 weeks in the refrigerator and can be frozen for up to 3 months. For a non-alcoholic version, omit rum and add ½ cup almond milk or coconut water.

Nutrition

Keywords: coquito, Puerto Rican coquito, light coquito, creamy coquito, holiday drink, coconut drink, Christmas drink, rum drink, eggnog alternative

Find it online: https://cookluma.com/light-and-creamy-puerto-rican-coquito-best-family-recipe/