How to Make a Coquito — Puerto Rico’s Christmas Cocktail

A sweet wintertime treat

By Sarah Greaves-Gabbadon

CJ Travel Editor

The pina colada is Puerto Rico’s national drink but at this time of year tastebuds are tempted by another rum-and-coconut concoction, coquito. Made with white Puerto Rican rum and coconut cream it’s a sweet and potent punch traditionally served at Christmas time, when it is enjoyed as an after-dinner drink or as a substitute dessert. If you like Trinidadian ponche de crème, you’ll love this Latin-flavored libation, the recipe for which comes to us from our friends at the Intercontinental San Juan.

Ingredients

12oz. coconut cream

10oz. white rum

6oz. coconut milk

6oz. evaporated milk

4oz. cream cheese

2tbsp. ground cinnamon

Method

Mix all the ingredients except the rum together, using an electric blender on high speed. Add the rum and mix together by hand using a whisk. Chill and serve in a punch glass, garnished with a stick or light dusting of cinnamon.

 

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