Pin My tía brought a bottle of coquito to our house one December, and I watched her pour it into tiny glasses with the ceremony of someone sharing liquid gold. The kitchen filled with the smell of cinnamon and something tropical I couldn't quite name, and when I tasted it, I understood why this drink shows up at every Puerto Rican holiday table. Now I make it myself, and somehow the guava swirl reminds me that the best traditions are the ones you can actually recreate in your own kitchen.
I made this for my book club last winter, thinking it would be a nice departure from the usual holiday punch, and one friend literally asked for the recipe before finishing her first glass. There's something about offering someone a homemade coquito that feels more generous than store-bought anything, like you're handing them a piece of someone else's Christmas.
Ingredients
- Sweetened condensed milk: This is your sweetness anchor, but don't skip it thinking you can substitute—it has a density that makes coquito feel luxurious.
- Full-fat coconut milk: The richness matters here; light versions will make your drink feel thin and sad.
- Evaporated milk: This rounds out the texture and keeps things creamy without being heavy.
- Guava marmalade: Softened slightly before blending so it dissolves smoothly and gives that gorgeous coral color.
- White Puerto Rican rum: Use the good stuff if you can; it's one of the few ingredients people will actually taste.
- Vanilla extract: A teaspoon feels subtle but makes the whole drink feel more rounded.
- Ground cinnamon and nutmeg: These spices are what make it feel like the holidays; don't measure with a heavy hand.
- Salt: Just a pinch to make everything sing.
Instructions
- Gather and soften:
- If your guava marmalade has been sitting in the back of the pantry, scoop it into a small bowl and let it sit for a few minutes while you get your blender ready. This makes blending infinitely easier.
- Combine the base:
- Pour the sweetened condensed milk, coconut milk, and evaporated milk into your blender, then add the softened guava, vanilla, cinnamon, nutmeg, and salt. Pulse a few times before blending on high until you can't see any guava streaks anymore—this usually takes about a minute.
- Add the rum:
- Once everything is silky smooth, add your rum and blend again for just 10 seconds; you don't want to add air bubbles, just incorporate it gently into the mixture.
- Bottle and chill:
- Pour everything into a glass bottle or large jar and slide it into the refrigerator. Let it sit for at least two hours, though overnight is even better if you have the patience.
- Shake and serve:
- Before pouring, shake the bottle well because the guava likes to settle. Serve in small glasses over ice if you want, or straight from the fridge, garnished with a cinnamon stick that looks like you really tried.
Pin There's a moment when the first person at your gathering tastes this and their eyes go soft, like they've traveled somewhere warm just by taking a sip. That's when you know you've done something right.
Getting the Texture Right
The balance between creamy and drinkable is everything here. If you prefer something thicker that coats your glass, reduce the evaporated milk by a quarter cup or add more guava marmalade until it feels right in your mouth. If it seems too heavy, you can thin it slightly with a splash of coconut water or even milk, though I've never needed to.
The Guava Question
Guava paste and guava marmalade are not quite the same thing, though most people use them interchangeably in coquito. Marmalade has more liquid and blends smoother, while paste needs that warm water trick to cooperate. Both work, but if you're at the store and have a choice, reach for marmalade and save yourself the extra step.
Storage and Keeping
This drink gets better as it sits in the refrigerator, the flavors getting to know each other over a day or two. It keeps for up to five days, though I've never had any last that long once people know it's there.
- Always shake well before pouring, since separation is normal and expected.
- You can make this up to three days ahead if you're prepping for a party, which takes pressure off day-of stress.
- If you're avoiding alcohol or cooking for someone who is, simply omit the rum and add a splash of coconut water to maintain the liquid ratio.
Pin Coquito is the kind of drink that turns a regular evening into something worth remembering, and the fact that you made it yourself is really all that matters. Pour it, share it, and let someone taste a little bit of that tropical warmth.
Recipe FAQ
- → What makes this different from traditional coquito?
Guava marmalade adds a tropical fruit twist to the classic coconut-rum base, giving this version a distinctly Puerto Rican island flavor that sets it apart from traditional preparations.
- → Can I make this non-alcoholic?
Yes, simply omit the white rum for a family-friendly version. The spices and guava will still provide plenty of flavor, making it suitable for all ages at holiday gatherings.
- → How long does guava coquito keep in the refrigerator?
Store in an airtight glass bottle or jar for up to five days. Always shake well before serving, as the ingredients may separate slightly during chilling.
- → What if I can't find guava marmalade?
Guava paste works perfectly when softened with a splash of warm water. This alternative provides the same sweet fruit flavor and thickening properties for authentic taste.
- → Why do I need to blend the ingredients?
Blending ensures the guava marmalade fully incorporates into the creamy base, creating a smooth, uniform texture throughout the drink without any fruit chunks or separation.
- → Can I adjust the consistency?
For a thicker version, reduce the evaporated milk or increase the guava marmalade. This creates a richer, more spoonable texture perfect for sipping slowly during celebrations.