Coffee Coquito Recipe
Introduction
Enjoy a festive twist on the classic Puerto Rican coquito with this Coffee Coquito recipe. Infused with rich coffee flavors and creamy coconut, it’s a delightful holiday treat that’s both smooth and satisfying.
Ingredients
- 1 can Cream of Coconut
- 1 can Coconut Milk
- 1/2 cup Coffee
- 1 cup Water
- 1 can Sweetened Condensed Milk
- 3/4 cup Evaporated Milk
- 1 1/2 cup Gold Rum
- 1 tablespoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- Whipped Cream, to taste
- 1 bottle Dulce de Leche
- Dark Chocolate Covered Espresso Beans, to taste
Instructions
- Step 1: Brew a strong coffee concentrate by using a coffee maker to brew 1/2 cup coffee grounds with 1 cup water. Let it cool completely at room temperature.
- Step 2: In a blender, combine the cooled coffee, cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, gold rum, instant espresso powder, vanilla extract, ground cinnamon, and ground nutmeg. Blend on high for 1 to 2 minutes until smooth and well combined.
- Step 3: Pour the mixture into glass bottles, cover, and refrigerate for about 1 hour or until thoroughly chilled.
- Step 4: Before serving, shake the bottle well to recombine. Pipe whipped cream on top of each serving, dust with nutmeg, drizzle with dulce de leche, and garnish with dark chocolate covered espresso beans. Serve and enjoy!
Tips & Variations
- For a non-alcoholic version, omit the rum and replace it with additional evaporated milk. You can also add a splash of coffee liqueur for more depth without extra alcohol.
- Adjust the sweetness by tasting before chilling; add more sweetened condensed milk if you prefer a richer flavor.
- Use freshly ground espresso for a bolder coffee taste instead of instant espresso powder.
Storage
Store the Coffee Coquito in airtight glass bottles in the refrigerator for up to one week. Shake well before each serving as ingredients may settle. It tastes best cold and should not be frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Coffee Coquito without alcohol?
Yes, simply omit the rum and add extra evaporated milk or coffee to maintain the flavor and thickness. This makes a delicious non-alcoholic holiday beverage.
How strong should the coffee concentrate be?
Make the coffee concentrate fairly strong to ensure the coffee flavor stands out against the rich and sweet coconut and milk base. Using about 1/2 cup coffee with 1 cup water is ideal for balance.
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Coffee Coquito Recipe
- Total Time: 1 hour 20 minutes
- Yield: About 6 servings 1x
Description
This Coffee Coquito is a rich and creamy Puerto Rican-inspired holiday drink that blends the tropical flavors of coconut with bold coffee and a splash of gold rum. Smooth and sweet, it is perfect for festive gatherings or cozy nights in. The recipe combines brewed coffee, coconut milks, condensed and evaporated milks, and bright spices, all blended to perfection and chilled, then served garnished with whipped cream, dulce de leche, and dark chocolate-covered espresso beans for an extra decadent touch.
Ingredients
Coffee Base
- 1/2 cup Coffee grounds
- 1 cup Water
Coquito Mixture
- 1 can (15 oz) Cream of Coconut
- 1 can (13.5 oz) Coconut Milk
- 1 can (14 oz) Sweetened Condensed Milk
- 3/4 cup Evaporated Milk
- 1 1/2 cups Gold Rum
- 1 tablespoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
Garnishes
- Whipped Cream (to taste)
- 1 bottle Dulce de Leche (approx. 8 oz)
- Dark Chocolate Covered Espresso Beans (to taste)
Instructions
- Brew the Coffee Concentrate. Using a coffee maker, brew 1/2 cup coffee grounds with 1 cup water to create a strong coffee concentrate. Allow this to cool completely at room temperature to prevent warming the mixture in later steps.
- Blend the Coquito Base. In the bowl of a blender, combine the cooled coffee concentrate with 1 can cream of coconut, 1 can coconut milk, 1 can sweetened condensed milk, 3/4 cup evaporated milk, 1 1/2 cups gold rum, 1 tablespoon instant espresso powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Blend on high speed for 1 to 2 minutes until smooth and thoroughly combined, ensuring a creamy and uniform texture.
- Chill the Mixture. Pour the blended coquito mixture into clean glass bottles or containers with lids. Cover tightly and transfer to the refrigerator. Chill for about 1 hour or until the drink is well chilled and flavors have melded.
- Prepare to Serve. Just before serving, stir or shake the chilled coquito to recombine any settled ingredients. Transfer whipped cream to a piping bag fitted with a star tip for a decorative finish.
- Serve and Garnish. Pour the coquito into serving glasses. Pipe whipped cream on top, dust with a sprinkle of ground nutmeg to enhance aroma, drizzle with dulce de leche for sweetness and texture, and garnish with dark chocolate covered espresso beans for a delightful crunch and espresso kick. Serve immediately and enjoy the festive flavors.
Notes
- You can adjust the amount of gold rum depending on your preferred alcohol strength.
- Use full-fat coconut milk and cream of coconut for the richest texture.
- Chilling the coquito for longer than an hour can improve flavor infusion.
- The whipped cream and dulce de leche are optional but add a lovely indulgence.
- This drink is best served cold and consumed within 3-4 days refrigerated.
- Dark chocolate covered espresso beans add a sophisticated coffee crunch but can be omitted for a simpler garnish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
Keywords: Coffee Coquito, Puerto Rican drink, holiday cocktail, coconut rum drink, creamy coffee cocktail, blended rum drink
