Nothing screams cozy fall weather the way this Puerto Rican pumpkin spice coquito does!
The beautiful colors of the leaves changing and the way the wind hits the back of your neck just means it’s time for some extra creamy pumpkin flavored coquito. This delicious drink is infused with pumpkin puree, coconut flavors and, of course, rum! So you can have a good time while enjoying your pumpkin coquito during happy hour or stay home and enjoy this cold beverage by the fire place if you have one. I know that this pumpkin spice coquito recipe will become your absolute favorite pumpkin recipe, but you should also give this Edible Pumpkin Cookie Dough a try as well.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
An Explanation Of The Ingredients
- Pumpkin Puree – Canned pumpkin puree works perfectly.
- Pumpkin Pie Spice – This ingredient is simply a mixture of cinnamon, nutmeg and other delicious spices.
- Vanilla Extract – Just a hint of vanilla will do the trick.
- Coconut Milk – Blend the coconut milk with the other ingredients.
- Cream of Coconut – Not to be confused with coconut milk.
- Sweetened Condensed Milk – Adds all the sweetness you’ll need to your pumpkin cocktail recipe.
- Evaporated Milk – Any brand will work.
- Rum – I used white rum but dark will work fine as well.
How To Make Pumpkin Spice Coquito
- In a blender, combine the pumpkin puree, coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, rum, vanilla extract and pumpkin pie spice.
- Blend on high speed just until combined. This took me about 2 minutes, but this will vary depending on the blender you own.
- Refrigerate for 4 hours or overnight for best results.
- Before serving, give the pumpkin coquito a quick shake as some of the ingredients may have settled to the bottom of the pitcher.
- Finally, sprinkle with a little extra pumpkin spice if you wish and serve your pumpkin flavored coquito.
What Is Pumpkin Pie Spice?
Pumpkin pie spice is a mixture of spices like nutmeg, cinnamon, ginger, cloves and allspice. You can find it at most grocery stores in the spice aisle, especially around the fall season.
What Kind Of Rum Should I Use?
The type of rum you use to make your coquito will vary depending on taste. I really like Don Q or Bacardi rum because it makes the best Puerto Rican coquito. You can also switch it up by using dark rum instead of white rum.
Storing Suggestions
Store leftover pumpkin spice coquito in the refrigerator in an air tight container for up to 2 weeks. Keep in mind, that the ingredients may separate which is completely normal. Just give it a quick shake or stir before serving again. You can also freeze this leftover pumpkin cocktail in an air tight container for up to 6 months.
Recipe Notes
- This recipe calls for 1.5 cups of rum but I usually use 2 cups. The amount of rum you use for your recipe will vary based on how strong you like your flavored coquito.
- Pumpkin pie spice can be purchased at most grocery stores in the aisle that displays the seasonings or in the seasonal aisle.
- Do not confuse cream of coconut with coconut milk. Cream of coconut is a completely different product. I usually purchase either the Coco Lopez brand or Goya depending on availability.
Pumpkin Spice Coquito
Equipment
Ingredients
- 15 oz pumpkin puree canned
- 13.5 oz coconut milk
- 15 oz cream of coconut
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 1/2 cups rum adjust according to taste
- 3 tsp pumpkin pie spice adjust according to taste
- 2 tsp vanilla extract
Instructions
- In a blender, combine the pumpkin puree, coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, rum, vanilla extract and pumpkin pie spice.
- Blend on high speed just until combined. This took me about 2 minutes, but this will vary depending on the blender you own.
- Refrigerate for 4 hours or overnight for best results.
- Before serving, give the pumpkin coquito a quick shake as some of the ingredients may have settled to the bottom of the pitcher.
- Finally, sprinkle with a little extra pumpkin spice if you wish and serve.
Video
Notes
- This recipe calls for 1.5 cups of rum but I usually use 2 cups. The amount of rum you use for your recipe will vary based on how strong you like your coquito.
- Pumpkin pie spice can be purchased at most grocery stores in the aisle that displays the seasonings or in the seasonal aisle.
- Do not confuse cream of coconut with coconut milk. Cream of coconut is a completely different product. I usually purchase either the Coco Lopez brand or Goya depending on availability.