Uploaded December 2023 | Updated September 2026, 3 weeks ago
Get your bottles at House of Bitter Bear 👉 houseofbitterbear.com
Today we’re making Coquito! This is a popular Puerto Rican Christmas drink, but it’s actually enjoyed from mid November to Dia de Reyes (Jan 6). Most versions of Coquito are family recipes, but since my family doesn’t make Coquito, I thought I’d create a recipe of my own. It’s rich and sweet with subtle spices - what’s not to like? If you want to try this dairy-free, sub out the evaporated and sweetened condensed milks for nondairy alternatives (coconut or oat). Hope you enjoy the Coquito, and happy holidays!
Try my grenadine & falernum 👉 gatherandset.com/collections/cocktail-syrups/products/anders-bar-cart-essentials-grenadine-falernum
Don’t forget the merch! 👉 gatherandset.com/collections/anders-erickson-collection
Join us on Patreon 👉 patreon.com/anderserickson
My newsletter: anderserickson.com
Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
A Puerto Rican Drink: 1:08
The Ingredients: 3:19
The Spice Tea: 4:16
The Build: 5:43
Sips & Sign Off: 8:01
THE COQUITO RECIPE 5:53
8 oz. (240 ml) coconut milk
4 oz. (120 ml) evaporated milk
4 oz. (120 ml) sweetened condensed milk
2 oz. (60 ml) cream of coconut*
1/4 oz. (7.5 ml) vanilla extract
2 oz. (60 ml) chilled spice tea**
Pinch of salt
4 oz. (120 ml) Don Q Gold Rum
Grated nutmeg for garnish
*CREAM OF COCONUT RECIPE (SYRUPS VIDEO 2.0: youtu.be/vGBMrJgjZB4)
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved.
**SPICE TEA RECIPE
4 cinnamon sticks
25 whole cloves (1 tsp)
1 whole star anise
1 cup (240 ml) water
- Boil water with spices until volume is reduced by half. Chill in fridge or freezer.
THE TOOLS
Nutribullet blender: amzn.to/3RU1fSv
The induction burner: amzn.to/3mgewEW
Glass measuring beaker set: amzn.to/495dpib
Pyrex measuring cup (8 oz): amzn.to/4aw57jQ
My workhorse double jigger: amzn.to/3lmmKrK
Fine mesh strainer: amzn.to/4akT1dn
Bar spoon: gatherandset.com/collections/bar-tools/products/harrison-weighted-bar-spoon
My mini carafe: amzn.to/3iezKkZ
Zester: amzn.to/2VCLDF0
Rubber bar mat (6"x12"): amzn.to/3h2IJER
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Liber & Co. Toasted Coconut Syrup: bit.ly/3Rnpyac
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Mike Russo
Matt Dougherty
Michael Cooney
Matthew Crowley
Kevin
Dzomery
Derek Patstone
Rick Turoczy
Alex Rosenberg
Silverio
Al Gailey
Joshua Penley
Sheri Muilenburg
Connie & Rob Chapin
Chris Roberts
Howard Pollack
Bruce Stark
Brian Gordon
David Byrne
Nate
Randall Randall
Nick
Liana Kangas
D Pilaitis
Follow Me:
Instagram: instagram.com/anderserickson
Twitter: twitter.com/anderserickson_
Facebook: facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
PO Box 248
Baileys Harbor, WI 54202
Get your bottles at House of Bitter Bear 👉 houseofbitterbear.com
Today we’re making Coquito! This is a popular Puerto Rican Christmas drink, but it’s actually enjoyed from mid November to Dia de Reyes (Jan 6). Most versions of Coquito are family recipes, but since my family doesn’t make Coquito, I thought I’d create a recipe of my own. It’s rich and sweet with subtle spices - what’s not to like? If you want to try this dairy-free, sub out the evaporated and sweetened condensed milks for nondairy alternatives (coconut or oat). Hope you enjoy the Coquito, and happy holidays!
Try my grenadine & falernum 👉 gatherandset.com/collections/cocktail-syrups/products/anders-bar-cart-essentials-grenadine-falernum
Don’t forget the merch! 👉 gatherandset.com/collections/anders-erickson-collection
Join us on Patreon 👉 patreon.com/anderserickson
My newsletter: anderserickson.com
Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
A Puerto Rican Drink: 1:08
The Ingredients: 3:19
The Spice Tea: 4:16
The Build: 5:43
Sips & Sign Off: 8:01
THE COQUITO RECIPE 5:53
8 oz. (240 ml) coconut milk
4 oz. (120 ml) evaporated milk
4 oz. (120 ml) sweetened condensed milk
2 oz. (60 ml) cream of coconut*
1/4 oz. (7.5 ml) vanilla extract
2 oz. (60 ml) chilled spice tea**
Pinch of salt
4 oz. (120 ml) Don Q Gold Rum
Grated nutmeg for garnish
*CREAM OF COCONUT RECIPE (SYRUPS VIDEO 2.0: youtu.be/vGBMrJgjZB4)
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved.
**SPICE TEA RECIPE
4 cinnamon sticks
25 whole cloves (1 tsp)
1 whole star anise
1 cup (240 ml) water
- Boil water with spices until volume is reduced by half. Chill in fridge or freezer.
THE TOOLS
Nutribullet blender: amzn.to/3RU1fSv
The induction burner: amzn.to/3mgewEW
Glass measuring beaker set: amzn.to/495dpib
Pyrex measuring cup (8 oz): amzn.to/4aw57jQ
My workhorse double jigger: amzn.to/3lmmKrK
Fine mesh strainer: amzn.to/4akT1dn
Bar spoon: gatherandset.com/collections/bar-tools/products/harrison-weighted-bar-spoon
My mini carafe: amzn.to/3iezKkZ
Zester: amzn.to/2VCLDF0
Rubber bar mat (6"x12"): amzn.to/3h2IJER
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Liber & Co. Toasted Coconut Syrup: bit.ly/3Rnpyac
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Mike Russo
Matt Dougherty
Michael Cooney
Matthew Crowley
Kevin
Dzomery
Derek Patstone
Rick Turoczy
Alex Rosenberg
Silverio
Al Gailey
Joshua Penley
Sheri Muilenburg
Connie & Rob Chapin
Chris Roberts
Howard Pollack
Bruce Stark
Brian Gordon
David Byrne
Nate
Randall Randall
Nick
Liana Kangas
D Pilaitis
Follow Me:
Instagram: instagram.com/anderserickson
Twitter: twitter.com/anderserickson_
Facebook: facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
PO Box 248
Baileys Harbor, WI 54202
