Homemade Coquito
Homemade Coquito
Ingredients
For the Spice Tea Base
- 3 cinnamon sticks
- 3 star anise
- 10 whole cloves
- 6 whole allspice
- 1 teaspoon nutmeg
- 2 cups water
For the Coquito Mixture
- 2 cups Don Q 151 Dark Rum
- 1 can Goya Cream of Coconut, 15 ounce
- 1 can Goya Coconut Milk, 13.5 ounce
- 1 can Goya Sweetened Condensed Milk, 14 ounce
- 1 can Nestle Carnation Evaporated Milk, 12 ounce
- as needed cinnamon sticks, for garnish
- as needed star anise, for garnish
Instructions
- 1
Combine the water, cinnamon sticks, star anise, whole cloves, whole allspice, and nutmeg in a saucepan.
⏱️ 1 min
- 2
Bring the mixture to a simmer over medium heat and continue to simmer for 5 minutes, allowing the spices to infuse into the water.
⏱️ 5 min
- 3
Carefully strain the spiced liquid through a fine-mesh sieve into a heatproof bowl to remove all solid spices. Discard the spices. Set the spiced liquid aside to cool completely.
⏱️ 3 min
- 4
Once the spiced liquid has cooled, pour it into a blender. Add the Don Q 151 Dark Rum, Goya Cream of Coconut, Goya Coconut Milk, Goya Sweetened Condensed Milk, and Nestle Carnation Evaporated Milk to the blender.
⏱️ 2 min
- 5
Blend the mixture on a low setting for 2 minutes, then increase the speed to high and blend for another 2 minutes, ensuring all ingredients are thoroughly combined and smooth.
⏱️ 4 min
- 6
Using a funnel, carefully pour the finished Coquito into clean glass bottles. Refrigerate the Coquito, ideally overnight, to allow the flavors to meld and for the drink to chill thoroughly.
⏱️ 5 min
- 7
Before serving, shake the bottles well. Pour the Coquito into glasses and garnish each serving with a fresh cinnamon stick and a star anise.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Coquito
Ingredients
For the Spice Tea Base
- 3 cinnamon sticks
- 3 star anise
- 10 whole cloves
- 6 whole allspice
- 1 teaspoon nutmeg
- 2 cups water
For the Coquito Mixture
- 2 cups Don Q 151 Dark Rum
- 1 can Goya Cream of Coconut, 15 ounce
- 1 can Goya Coconut Milk, 13.5 ounce
- 1 can Goya Sweetened Condensed Milk, 14 ounce
- 1 can Nestle Carnation Evaporated Milk, 12 ounce
- as needed cinnamon sticks, for garnish
- as needed star anise, for garnish
Instructions
- 1
Combine the water, cinnamon sticks, star anise, whole cloves, whole allspice, and nutmeg in a saucepan.
⏱️ 1 min - 2
Bring the mixture to a simmer over medium heat and continue to simmer for 5 minutes, allowing the spices to infuse into the water.
⏱️ 5 min - 3
Carefully strain the spiced liquid through a fine-mesh sieve into a heatproof bowl to remove all solid spices. Discard the spices. Set the spiced liquid aside to cool completely.
⏱️ 3 min - 4
Once the spiced liquid has cooled, pour it into a blender. Add the Don Q 151 Dark Rum, Goya Cream of Coconut, Goya Coconut Milk, Goya Sweetened Condensed Milk, and Nestle Carnation Evaporated Milk to the blender.
⏱️ 2 min - 5
Blend the mixture on a low setting for 2 minutes, then increase the speed to high and blend for another 2 minutes, ensuring all ingredients are thoroughly combined and smooth.
⏱️ 4 min - 6
Using a funnel, carefully pour the finished Coquito into clean glass bottles. Refrigerate the Coquito, ideally overnight, to allow the flavors to meld and for the drink to chill thoroughly.
⏱️ 5 min - 7
Before serving, shake the bottles well. Pour the Coquito into glasses and garnish each serving with a fresh cinnamon stick and a star anise.
⏱️ 1 min