Coquito Recipe

Evaporated milk: Provides a creamy base for the drink.

Sweetened condensed milk: Adds sweetness and thickness.

Coconut milk: Contributes to the rich coconut flavor.

Cream of coconut: Enhances the coconut taste and adds sweetness.

White rum: Adds a boozy kick to the drink.

Vanilla extract: Adds a warm, sweet flavor.

Ground cinnamon: Provides a warm, spicy note.

Ground nutmeg: Adds a subtle, nutty spice.

When blending the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut, make sure to start at a low speed and gradually increase to avoid any splattering. This ensures a smooth and well-mixed base for your coquito. Additionally, when adding the white rum, vanilla extract, ground cinnamon, and ground nutmeg, blend on medium speed to fully incorporate the spices and alcohol, resulting in a perfectly balanced flavor profile.

• evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness.

• sweetened condensed milk - Substitute with coconut condensed milk: Coconut condensed milk adds a similar sweetness and complements the coconut flavors in the recipe.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it will be less creamy.

• cream of coconut - Substitute with coconut cream: Coconut cream is thicker and less sweet, so you may need to add a bit of sugar to balance the flavor.

• white rum - Substitute with coconut rum: Coconut rum enhances the coconut flavor and adds a bit of sweetness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• ground cinnamon - Substitute with cinnamon sticks: Cinnamon sticks can be steeped in the mixture for a similar flavor.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor that can replace nutmeg.

• To store your coquito, pour it into a tightly sealed glass bottle or container. This will help maintain its rich, creamy texture and prevent any unwanted flavors from seeping in.
• Refrigerate the coquito immediately after preparation. It should be kept chilled at all times to ensure it stays fresh and delicious.
• When stored properly in the refrigerator, coquito can last up to 4-6 weeks. Always give it a good shake before serving to mix any settled ingredients.
• For longer storage, consider freezing your coquito. Pour it into a freezer-safe container, leaving some space at the top for expansion.
• To thaw frozen coquito, transfer it to the refrigerator and let it thaw slowly overnight. Avoid using a microwave or hot water to speed up the process, as this can affect the texture and flavor.
• Once thawed, give the coquito a vigorous shake or stir to reincorporate any separated ingredients. It should be just as creamy and delightful as when it was first made.
• If you notice any changes in color, texture, or smell, it's best to discard the coquito to ensure safety and quality.

• Pour the coquito into a small saucepan and heat over low heat, stirring occasionally. Be careful not to let it boil, as this can alter the texture and flavor.
• If you prefer using a microwave, pour the coquito into a microwave-safe mug or bowl. Heat on medium power in 30-second intervals, stirring in between, until it reaches your desired temperature.
• For a more traditional approach, you can use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the coquito in the top pot and heat, stirring occasionally, until warm.
• If you have a sous vide machine, set it to 140°F (60°C). Place the coquito in a sealed bag and submerge it in the water bath for about 15-20 minutes, or until it reaches the desired temperature.

• Blender: Used to combine and thoroughly mix the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut, as well as to blend in the white rum, vanilla extract, ground cinnamon, and ground nutmeg until smooth.

• Glass bottle: Utilized for storing the blended coquito mixture in the refrigerator for at least 4 hours before serving.

• Measuring cups: Essential for accurately measuring the white rum to ensure the correct proportion in the recipe.

• Measuring spoons: Necessary for measuring out the vanilla extract, ground cinnamon, and ground nutmeg to achieve the right flavor balance.

• Refrigerator: Used to chill the coquito mixture for at least 4 hours, allowing the flavors to meld together.

• Serving glasses: Needed for serving the chilled coquito, ideally garnished with a sprinkle of cinnamon if desired.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well incorporated.

• Funnel: Useful for pouring the coquito mixture into the glass bottle without spilling.

Use pre-ground spices: Save time by using ground cinnamon and ground nutmeg instead of grinding them fresh.

Batch blending: Double or triple the recipe and blend in batches to have Coquito ready for multiple occasions.

Pre-measure ingredients: Measure out all your ingredients before you start blending to streamline the process.

Quick chill: If you're in a hurry, chill the Coquito in the freezer for an hour instead of the refrigerator for four hours.