You don’t need any special bar tools to craft Coquito at home. You just need a blender, a measuring spoon and a measuring cup.
You also need a bottle or jar for chilling your Coquito in the refrigerator.
The first step is to dump the cans of coconut cream, evaporated milk and sweetened condensed milk into the blender.
Pro Tip
Use a rubber spatula to get all of the condensed milk out of the can. It’s too good to waste.
Measure and add the rum.
Immediately measure and add the vanilla extract and ground cinnamon to the mix.
Blend the ingredients for a couple minutes until they’re pureed. We use the latest series Vitamix blender but any full-sized blender should work in this recipe.
Next, pour the Coquito mixture into a bottle or jar.
Give it a good stir or shake and then refrigerate the mixture for at least two hours until the jar is fully chilled. If possible, leave the Coquito in the refrigerator overnight to achiever a deeper flavor. You can also add a cinnamon stick to the bottle or jar to achieve extra cinnamon flavor.
Give the mixture another good stir or shake when you remove it from the refrigerator. You may need to skim the top layer or run it through the blender a second time if it’s too thick to pour.
Pour into small glasses and garnish each glass with a cinnamon stick.
Feel free to sprinkle some ground cinnamon or nutmeg on top of your Coquito.
Return the jar or bottle to the refrigerator if you don’t serve the full batch. It should last for a couple weeks if you tightly seal your vessel.
