Name: Coquito
Total time: 1 h 10 min
Yield: Serves 8 to 10
Ingredients: 1 (15-ounce) can cream of coconut; 1 (14-ounce) can coconut milk; 1 (12-ounce) can evaporated milk; 1 1/4 cups gold rum; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg, plus extra for serving

Why This Recipe Works

Coquito means “little coconut” in Spanish. This Puerto Rican version packs plenty of creamy coconut richness with both a can of coconut milk and a can of cream of coconut. A modest amount of golden rum added a spirited punch without overwhelming other flavors. Some vanilla, cinnamon, and nutmeg provided warm spiciness. And blending the drink right before serving made sure that everything was fully combined and gave the cocktail a slight frothiness.

Before You Begin

We tested this recipe using Coco López brand cream of coconut, which is often found in the soda and drink-mix aisle of the grocery store.

Instructions

Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days.

Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.