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Maryann’s Coquito

Maryann’s Coquito

Hey girl hey! Welcome to day 3 of our 12 days of recipes for Christmas.  I couldn’t think of a jingle today but, don’t trip I’ve got y’all tomorrow lol.

Today I’m giving you the recipe to one of my family’s favorites, Coquito.  Y’all, we love this drink so much I legit make about 2-3 batches a week over the holiday season. It’s like a dessert in a glass, Coquito is SO delicious, rich, and sweet with just enough of a kick for you to feel it in your chest as it goes down (I love it).

 I always feel the need to give a disclaimer when dipping into other cultures traditions so, here goes; In no way am I saying this is or isn’t the traditional Puerto Rican recipe as a matter of fact I’m pretty sure it isn’t.  I’ve tried different recipes from others over the years but none of them hit the spot in my household like this one.  For starters  I don’t use dairy milk at all, it just doesn’t agree with our tummies lol I also don’t like the thickness/heaviness that comes with using condensed and evaporated milk.  Secondly I’m not a fan of Puerto Rican rum and how it makes me feel I prefer Barbancourt now, of course this is purely my personal preference so use whatever your heart desires.  I also believe the Barbancourt gives a better flavor profile as well but, again use what rum you like.  Any who I’m getting to deep for this to be about drinks lol. Make your drank how you like it ok? Ok.  Now my next disclaimer is about the amount of alcohol you’re putting into this drink; do what you want.  I put about 1 1/2 cups of rum hell, sometimes even two (judge ya mama) but you have to pour your own troubles here, meaning do what makes you happy.  However much liquor you decide to put in, drink slow lol.  Now, enough of me talking here’s the recipe, I’ll be back tomorrow with another one…or two! *kisses* my loves!

Print Recipe
Coquito
Prep Time 5 minutes
Servings
pitcher
Ingredients
Prep Time 5 minutes
Servings
pitcher
Ingredients
Instructions
  1. Place all ingredients except cinnamon sticks into a blender and blend for 2 minutes. Pour Coquito into a pitcher and toss your cinnamon sticks in with. Chill for 2-3 hours or serve over ice and enjoy!
Recipe Notes

I'm going to be completely honest this recipe is mostly accurate but some things are guestimates.  I'm not sure the exact oz the cans I used are but it's the small one (I believe 15 or 16 oz).

The amount of rum you use is completely up to you. Use a much or as little as you like.

Alter this to fit your tastebuds.  This is what I like and I believe with any recipe you should alter it to fit your needs and situation (or lituation).

Again in no way is this a traditional Puerto Rican Coquito... but it's bomb af. I've made the traditional one and I personally am not a fan. This recipe is much lighter than the traditional one but packs all of the same amazing flavors.



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