Coffee Coquito

Name: Coffee Coquito
Prep time: 5M
Total time: 69M
Yield: 8 Servings
Ingredients: ½ cup Café Goya; 1 cup water; 1 can Cream of Coconut; 1 can Coconut Milk; 1 can Sweetened Condensed Milk; ¾ cup Evaporated Milk; 1½ cups golden rum; 1-2 tbsp. Instant espresso powder; 1 tsp. vanilla extract; ½ tsp. ground cinnamon; ⅛ tsp. ground nutmeg, plus more for dusting; Whipped cream, for topping; 1 bottle Dulce de Leche – Milk Caramel Spread – Squeeze; Chocolate covered espresso beans, for garnish

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Some flavors evoke tradition, while others awaken new sensations. This delicious Coffee Coquito combines the best of both worlds: the warmth of classic Puerto Rican coquito and the irresistible aroma of freshly brewed coffee. The result is a creamy, sophisticated drink, perfect for toasting during the holidays. The secret to its charm lies in GOYA® <a href="https://www.goya.com/en/products/goya-cream-of-coconut/">Cream of Coconut</a> and GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a>, which provide a smooth texture, a tropical touch, and that authentic flavor that makes every sip a celebration. You can prepare it in advance and keep it refrigerated, ready to enjoy anytime. Serve it chilled in small glasses and garnish with chocolate covered espresso beans to enhance its elegance. With its balanced blend of coconut, coffee, and rum, this coquito is much more than a drink; it’s an invitation to savor the spirit of the season.

Total Time

69m

(including chilling time)

Prep Time:5m

Cook Time:4m

Yields:8 Servings

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Ingredients

½ cup

GOYA® Café Goya

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1 cup

water

1 can
(15 oz.)

GOYA® Cream of Coconut

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1 can
(13.5 oz.)

GOYA® Coconut Milk

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1 can
(14 oz.)

GOYA® Sweetened Condensed Milk

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¾ cup

GOYA® Evaporated Milk

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1½ cups

golden rum

1-2 tbsp.

Instant espresso powder

1 tsp.

vanilla extract

½ tsp.

ground cinnamon

⅛ tsp.

ground nutmeg, plus more for dusting

Whipped cream, for topping

1 bottle
(14 oz.)

GOYA® Dulce de Leche – Milk Caramel Spread – Squeeze, for drizzling (optional)

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Chocolate covered espresso beans, for garnish

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Directions

Kitchen View

Step 1

Using a coffee maker, brew the coffee grounds with water to make a strong concentrate. Allow it to cool completely at room temperature.

Step 2

In the bowl of a blender, combine the coffee, cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, rum, espresso powder, vanilla extract, ground cinnamon, and ground nutmeg. Blend on high for 1- 2 minutes, or until the mixture is smooth and well combined.

Step 3

Pour the coconut mixture into glass bottles and cover. Transfer to the refrigerator and chill for about 1 hour, or until cold.

Step 4

To serve, transfer whipped cream to a piping bag fitted with a star tip. Stir or shake the bottle of coquito well to recombine. Pour the coquito into serving glasses, pipe whipped cream on top, and dust with additional nutmeg. Drizzle with dulce de leche and garnish with espresso beans. Serve and enjoy! Make-Ahead Coquito: Store It Safely in the Fridge Store coquito in the refrigerator for up to 4–6 weeks.

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