Sanabria's Spiced Coquito

This Coquito cocktail recipe features a harmonious blend of Puerto Rican rum, rich coconut milk and cream, and a luscious toasted spice syrup, resulting in a warming and indulgent libation. With its velvety texture and enticing flavors, this cocktail is perfect for cozy gatherings or savoring by the fireside during the holiday season.

Sanabria's Spiced Coquito

Sanabria's Spiced Coquito is a delightful Puerto Rican-inspired cocktail, marrying the essence of rum, coconut, and toasted spices in a creamy and luxurious libation.

4.54 from 71 votes
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Ingredients

  • 2 oz coconut milk
  • 2 oz evaporated milk
  • 2 oz sweetened condensed milk
  • 2 oz coconut cream
  • 1 oz toasted spice coconut syrup
  • 1 dash Angostura bitters
  • Pinch of sea salt
  • 1 1/2 oz rum
  • Grated nutmeg and/or cinnamon for garnish

Instructions

  1. In a blender, mix the coconut milk, evaporated milk, sweetened condensed milk, and coconut cream until frothy.
  2. Pour the toasted spice coconut syrup into a large container.
  3. Add the blended mixture to the container with the syrup and whisk until combined.
  4. Incorporate the Angostura bitters, salt, and the spices from the syrup, then stir well.
  5. Cover and refrigerate overnight.
  6. The following day, stir in the rum, then pour the coquito into a serving glass.
  7. Garnish with grated nutmeg and/or cinnamon.