Ho ho coquito!

This festive drink is a beloved part of Puerto Rican culture and a delightful addition to any holiday gathering.

Creamy coquito in a glass bottle on a wooden table, with two filled glasses and cookies arranged around it.

Serves: ~12-14 | Preparation time: 15 minutes | Chill time: 4 hours

Ingredients:

1 can (13.5 oz) coconut milk
1 can (15 oz) cream of coconut
1 can (12 oz) evaporated milk
1/2 can (7 oz) sweetened condensed milk (use full can for extra sweet)
1/2 to 1 cup white rum
1 tsp pure vanilla extract
1/4 tsp salt 4–5 IKEA KAFFERUP ginger snaps (crushed into fine crumbs, about 2 tbsp)
Optional: 1/4 tsp ground cinnamon or nutmeg (for extra warmth)

Step by step

1. Crush the ginger snaps
Place the IKEA KAFFERUP cookies in a zip-top bag and crush with a rolling pin until you get a fine crumb. You want about 2 tablespoons.

2. Blend everything together
In a blender, combine: Coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum, vanilla extract, salt, crushed ginger snaps, extra cinnamon or nutmeg (optional)

3. Strain (Optional)
If you want a silky texture, pour the coquito through a fine mesh strainer to remove any cookie bits. Otherwise, leave it for a rustic, spiced feel.

4. Bottle it up
Pour the coquito into your 1L IKEA KORKEN bottle using a funnel. Seal tightly.

5. Chill
Refrigerate for at least 4 hours (preferably overnight) to let the flavors marry. Shake before serving.

6. Serve cold
Pour into small glasses and garnish with a cinnamon stick or a light dusting of cookie crumbs.

Storage tips
Store in the fridge for up to 5 days.
Shake well before each use (some settling is natural).
Want to make more? Double the recipe and store in multiple KORKEN bottles.

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