Coffee Coquito

Make this delicious homemade Coffee Coquito just in time for the holidays. This is a simple recipe made right in the blender, no need to boil or steam milk making it ready quickly and freeing you up for other dishes. This drink is the perfect blend of warm spices, freshly brewed coffee and the sweet, creamy goodness from the coconut cream and milk. Serve chilled and drink responsibly! If you enjoyed this recipe, you will definitely like this Pumpkin Spice Coquito, perfect for the fall.

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Ingredients

• Brewed Coffee (Cold)
• Cream of coconut
• Evaporated milk
• Sweetened condensed milk
• Vanilla extract
• Ground nutmeg
• Cinnamon
• Ground cloves
• Ground ginger
• White rum

What Do I Need To Make This?

All you need to make this holiday cocktail is a blender and a fine mesh strainer to remove the coconut milk fat that will sit on top of the Coquito. Many people sell Coquito to make some extra money for the holidays, so if that is something you do then definitely add this coffee flavor to your rotation. I am positive it will be a hit!

Can I Use Instant Coffee?

I have not personally tried to make this recipe using instant coffee. If you do use instant coffee, mix it with hot water first and blend it well so all of the coffee dissolves before you add it into your Coquito. I usually brew fresh coffee every morning so it was easy for me to make it with brewed coffee. For this recipe, I used Bustelo coffee because it’s nice and strong the way I like it.

What Kind Of Rum Should I Use?

Bacardi white rum was used to make this recipe. However, dark rum could be a good option if that is what you prefer. Personally, I think the white rum gives the Coquito a smoother taste and blends well with the creams and milks.