Christmas Cocktail “Coquito”

2 (15 oz) cans cream of coconut

2 (12 oz) cans evaporated milk

1 cup (or more) white rum or spiced rum

1 large egg yolk (optional)

½ tsp. ground cinnamon

½ tsp. pure vanilla

1 tbsp honey

¼ tsp. grated fresh nutmeg, plus more for serving

Cinnamon sticks, for serving


In a blender, blend cream of coconut, milk, rum, egg yolk (if using), cinnamon, vanilla, nutmeg and honey until well combined, 1 to 2 minutes. Taste and add more rum, if desired.

Pour coquito into a large container with a lid, cover, and refrigerate until well chilled, at least 2 hours or up to 4 days. To serve, stir well to disperse cinnamon, and pour into small cups.

Garnish with nutmeg and cinnamon sticks. Enjoy!

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