Coquito
Prep time: 10 minsTotal time: 
Coquito
This traditional festive drink from Puerto Rico is packed with coconut, warming spices and two types of rum. Chill any leftovers for up to 3 days, then give it a quick blend or a good shake before serving
Prep time: 10 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ x 170g tin evaporated milk
- 100g sweetened condensed milk
- ½ x 250ml carton coconut cream
- 100ml full-fat coconut milk
- 100ml white rum
- 100ml spiced rum
For the 'spice tea'
- 3-4 cinnamon sticks
- 4 star anise
- 4 cloves
- 1 split vanilla pod (or 1 tsp vanilla extract)
- a generous grating of fresh nutmeg
To garnish (optional)
- cinnamon sticks
- ground cinnamon
Step by step
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Place the 'spice tea' ingredients in a small pan. Pour in 175ml water and simmer over a low heat for 10 minutes. Turn off the heat and leave to cool completely. You should be left with about 100ml liquid – top up with water if it has reduced too much. Once cooled, strain into a small jug.
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Put the evaporated milk, sweetened condensed milk, coconut cream, coconut milk, white rum, spiced rum and the strained spice tea into a high-speed blender and blend until combined. Chill for at least 2 hours, ideally longer.
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Give the cocktail a shake and pour into ice-filled glasses with a cinnamon stick garnish (optional). Top with a light dusting of ground cinnamon, if liked.
