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Combine the water, cinnamon sticks, star anise, whole cloves, whole allspice, and nutmeg in a saucepan.

Bring the mixture to a simmer over medium heat and continue to simmer for 5 minutes, allowing the spices to infuse into the water.

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.

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.

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.

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.

Before serving, shake the bottles well. Pour the Coquito into glasses and garnish each serving with a fresh cinnamon stick and a star anise.


Combine the water, cinnamon sticks, star anise, whole cloves, whole allspice, and nutmeg in a saucepan.

Bring the mixture to a simmer over medium heat and continue to simmer for 5 minutes, allowing the spices to infuse into the water.

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.

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.

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.

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.

Before serving, shake the bottles well. Pour the Coquito into glasses and garnish each serving with a fresh cinnamon stick and a star anise.
