Papa Lou's Authentic Coquito Recipe

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In my family, the holiday season just wouldn’t be the same without a glass of my dad’s authentic coquito.

If you’re not familiar, coquito is a traditional Puerto Rican beverage similar to eggnog. It features coconut flavoring, a little bit of rum, and touches of cinnamon and vanilla!

Yes, it’s as amazing as it sounds, but not all coquito is created equal!

My dad’s authentic coquito recipe is the best of the best, and I’m not being biased. People legit ask him to buy it by the bottle.

And now, as a Christmas gift to all of us, he’s given me permission to share it here on the blog! 😉

That said, scroll down for Papa Lou’s easy and authentic coquito recipe.

PLEASE NOTE…

This recipe can contain alcohol. When alcohol is used, it should only be consumed by those 21 years of age and older. Please drink responsibly!

Additionally, this post includes affiliate links from partners like Amazon Associates and LTK. If you click on one and make a purchase, we could earn commission. This comes at no expense to you as the buyer, but it keeps this blog alive. Thank you in advance for your support!

Meach and here dad making his authentic Puerto Rican coquito.

Meach and Lou making his authentic coquito recipe.

Coquito Prep

Authentic Coquito Recipe Ingredients:

The quantities below will render approximately 6 liters of coquito.

1 half gallon of rum (Optional for those 21+ only.)
3 cans of sweetened condensed milk
6 cans of cream of coco
6 cans of evaporated milk
6 Eggs
Cinnamon
Vanilla extract

Authentic Coquito Recipe Supplies:

6, 1-liter bottles…or whatever glass bottles you prefer. Just make sure you have enough storage space for 6 liters of liquid.
1-cup measuring cup
A spoon or rubber spatula
Can opener
Blender
Funnel

Putting authentic coquito recipe ingredients into the blender.

Meach and Lou taste testing his authentic coquito recipe.

Meach and Lou bottling his authentic coquito recipe.

Authentic Coquito Recipe Assembly Instructions

Blend the Coquito Ingredients:

Add all of the ingredients below into a blender and liquify.

Once the mixture is smooth and creamy it’s ready for bottling.

1 can of evaporated milk
1/2 can of condensed milk
1 can of cream of coco
1 cup of rum (Optional for those 21; We use Bacardi.)
1 cap of vanilla extract
2 dashes of cinnamon
1 egg yolk (no whites)

Bottle the Coquito:

This is pretty self explanatory, but here are a few things to note:

We store our coquito in glass bottles. You can make these look extra pretty and festive by purchasing custom Christmas bottle labels on Etsy.
Use a funnel to transfer the mixture as it’s very sticky and messy.
Only pour the mixture to the neck of each bottle as the coquito will expand and separate.
Refrigerate the coquito until it’s ready to be served.