Toni’s TTO Coquito

• COQUITO INGREDIENTS

  • 3/4c Ten To One Dark Rum

  • 1 15oz Can Cream of Coconut

  • 1 14oz Can Sweetened Condensed Milk

  • 1c Evaporated Milk

  • 1T Pure Vanilla Extract

  • 1tsp Ground Cinnamon

  • 1tsp Ground Nutmeg

  • 1/3c Spice Tea

• SPICE TEA INGREDIENTS

  • 1c Water

    8 Allspice Berries

    6 Whole Cloves

    5 Star Anise

    3 Large Cinnamon Sticks

    1tsp Ground Cinnamon

• GARNISH

  • Cinnamon

• GLASSWARE

  • Rocks

• INSTRUCTIONS

  • 1: PREPARE TEA Boil water in a medium saucepan over medium heat. Add tea spices and steep for 8 to 10 minutes. Strain, cool, and refrigerate. 

    2: PREPARE COQUITO Add cream of coconut, sweetened condensed milk, coconut milk, evaporated milk, and vanilla to the jar of a high-powered blender. Pulse until smooth and fully combined. Pour the mixture into a large bowl, and add tea mixture. Whisk in rums, ground cinnamon, and nutmeg. Once incorporated, add coquito to 2 750ml bottles, cover, and chill for at least 4 hours or overnight.

    3: GARNISH AND SERVE Shake ice-cold coquito to incorporate ingredients. Pour into glass over ice, garnish, and enjoy.

• RECIPE CREATED BY

  • Toni Chapman @themoodyfoody

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• Frequently Asked Questions

  • What’s the best rum for Toni’s TTO Coquito?

    The best rums for Toni’s TTO Coquito are white and dark rum blends containing high-ester rums, which provide a savory nuance to this inviting cocktail. Ten To One Dark Rum and Ten To One White Rum are great choices, offering a layered base and vegetal nuances that balance the creaminess of the coquito perfectly.

  • Can I replace the cream of coconut in my coquito recipe with coconut cream?

    You can use coconut cream to make coquito, but it isn’t a direct replacement for cream of coconut, which is a presweetened coconut product. To make the best coquito, we recommend using Coco Lopez cream of coconut. If you must use coconut cream, add simple syrup to your blender to taste.

  • How long can I store my homemade coquito?

    Store your homemade coquito in an airtight container in the refrigerator for 4 to 8 weeks.