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    Home » Puerto Rican Recipes » Pumpkin Spice Coquito

    Published: Oct 18, 2022 Modified: Oct 18, 2022 by Catherine Arena Leave a Comment

    Pumpkin Spice Coquito

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    Pumpkin Spice Coquito (Coquito de Calabaza) Pinterest image.
    Pumpkin Spice Coquito (Coquito de Calabaza) Pinterest image.

    Welcome the holidays with this Pumpkin Spice Coquito (Coquito de Calabaza)! The perfect blend of fall flavors with all the traditional greatness of the classic!

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    If you’ve been wondering what’s the perfect cocktail to start the holiday season with, search no more!

    This spiced pumpkin coquito is the perfect way to welcome the holiday season.

    A twist on the classic coquito, makes it perfect for this time of year.

    Plus it’s quick to put together, super easy to make and done in under 5 minutes!

    Filled with all the aromatic fall flavors we all start to crave as the holidays creep in.

    Cinnamon, vanilla, pumpkin spice and all things nice!

    You will absolutely fall in love with this Pumpkin Spice Coquito (Coquito de Calabaza)!

    What is Pumpkin Spice Coquito?

    The classic Puerto Rican Coquito is made with coconut milk, coconut cream, evaporated milk, condensed milk, and cinnamon. It’s a large part of the many traditions we look forward to in the holidays. Coquito is our version of eggnog.

    However, just like many different flavors have been created from such recipes as our classic limber, we have also done the same with our traditional Christmas beverage, coquito.

    Today you will find all sorts of flavors stemming from the classic.

    Pumpkin Spice is just one of those variations and absolutely one of my most favorites.

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    Different Variations

    Other variations include:

    • Coquito de Fresa (Strawberry Coquito)
    • Coquito de Pistachio (Pistachio Coquito)
    • Coquito de Piña (Pineapple Coquito)
    • Coquito de Café (Coffee Coquito)
    • Coquito de Banana (Banana Coquito)
    • Coquito de Oreo (Oreo Cookie Coquito or Cookies and Cream)
    • Coquito de Guayaba (Grava Coquito)
    • Coquito de Piña Colada (Piña Colada Coquito)
    • Coquito de Nutella (Nutella Coquito)

    These are just a few of the many that have been created from this delicious traditional classic holiday beverage.

    Ingredients

    Ingredients for Pumpkin Spice Coquito
    • Cream of Coconut
    • Coconut Milk
    • Sweetened Condensed Milk – deliciously sweet and helps to give the coquito its creamy consistency.
    • Evaporated Milk
    • Rum – we normally use dark rum but light works fine too. (You can also exclude it from your coquito recipe if desired.)
    • Pumpkin Puree – use only pure pumpkin puree, not pumpkin pie filling. (You can also buy a whole pumpkin and boil until tender and puree)
    • Spices – pumpkin pie spice
    • Vanilla Extract

    Garnishes (optional)

    • Cinnamon Sticks
    • Coconut Flakes
    • Crushed Pecans, Almonds or Walnuts

    A Little Bit About the Spices

    Some Puerto Rican homes add a combination of spices to their pumpkin coquito. Such as ground cinnamon, ground cloves, ground anise, ground nutmeg and ground ginger.

    Other homes make a “tea” using allspice, cinnamon sticks, star anise, and cloves. Once the “tea” is done, it will be strained and then added to the coquito.

    While other homes simply use a pumpkin pie spice blend.

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    All versions are delicious!

    For this recipe, we will be using the pumpkin pie spice blend. You will find pumpkin pie spice in your baking aisle or condiment section of your supermarket.

    Using pumpkin pie spice cuts out having to buy multiple condiments, and does not sacrifice any flavor whatsoever.

    It is just as delicious as the other two versions because it is a blend of cinnamon, nutmeg, cloves, allspice, and ginger, all in one bottle. Making it perfect for this recipe.

    How to Make Pumpkin Spice Coquito

    All ingredients for pumpkin spice coquito on counter with cans opened.

    Ingredients and Cans – gather all your ingredients and open all the cans (I always rinse the top of the cans under warm water to remove any residue from factory storage and transit)

    All ingredients in blender.

    Blender – add all the ingredients to a blender.

    All ingredients blended to make pumpkin spice coquito.

    Mix – Blend all the ingredients for a few seconds or until well combined.

    Note: If you do not have a blender, add all the ingredients to a large mixing bowl and whisk together until well combined.

    Refrigerate – Add the coquito to your desired air tight container like a glass bottle or mason jar.

    Note: In Puerto Rico, we save old liquor bottles for exactly this purpose. So if you happen to have any old liquor or wine bottles in your home, use them! These work great. Simply rinse the bottle well with warm water and now you can repurpose them for your coquito!

    Refrigerate for a few hours until the coquito is well chilled.

    Serving – As the coquito sits in the refrigerator it will thicken, this is normal.

    Before serving, shake the bottle to incorporate flavors again.

    Because coquito is such a “rich flavored” drink, I prefer to serve it in smaller glasses and offer more to guests as they drink.

    Garnishing Glasses for Coquito

    Garnishing your glasses is optional but especially pretty for a holiday gathering.

    Serve coquito in smaller glasses and rim the glass with coconut flakes, top with crushed walnuts, pecans, or almonds and insert a cinnamon stick. Serve.

    To get the coconut flakes to stick to the glass, you will have to set a small plate with a little bit of maple syrup or chocolate syrup. Add about half a cup of coconut flakes to a separate plate.

    Flip the glass over onto syrup and then onto the flakes.

    Top with crushed nuts and cinnamon sticks if using. Serve.

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    Best Times to Serve Coquito

    Although we traditionally serve coquito from the beginning of the season to well past Three Kings Day, who is to say you cannot have it anytime of the year!

    I have family that always has a bottle stored in the refrigerator for a moment’s craving!

    As far as when to serve it when you have company over for a holiday gathering, well that’s personal preference too but we normally serve our guests a glass before or after dinner.

    In Puerto Rico, it’s common for us to just invite family over for a little coquito, including other drinks, and a few appetizers. We just sit around making jokes, some good chit-chat, and lots of laughter. In other words, a good time!

    (If serving coquito after dinner, consider serving in tall shot glasses for a fun change.)

    How to Store Leftovers

    To store your coquito pour it into an airtight container such as a bottle or mason jar and refrigerate.

    If you have added alcohol to your coquito, it will last much longer in the refrigerator than without. Usually a few weeks.

    Storing coquito without alcohol lasts about a week in the refrigerator. Discard if you have not drunk it all by then.

    Drinking Coquito After it Has Sat in the Refrigerator

    Coquito will thicken and can sometimes separate as it sits in the refrigerator, so remember to shake it before serving again.

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Pumpkin spice coquito in mason jars topped with chopped walnuts and coconut flakes. Small foam pumpkins surrounding the jars.

    Pumpkin Spice Coquito

    Welcome the holidays with this Pumpkin Spice Coquito! The perfect blend of fall flavors with all the traditional greatness of the classic!
    4.67 from 6 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Puerto Rican
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 12
    Calories: 75kcal
    Author: Catherine Arena

    Equipment

    • Blender or large mixing bowl with whisk

    Ingredients

    • 1 (15 oz can) cream of coconut
    • 1 (13.5 oz can) coconut milk
    • 1 (14 oz can) sweetened condensed milk
    • 1 (12 oz can) evaporated milk
    • 1 (15 oz can) pumpkin puree
    • 1 tablespoon pumpkin pie spice
    • 1 tablespoon vanilla extract
    • 1½-2 cups rum dark or white rum

    Garnishes for Serving (optional)

    • cinnamon sticks great for small glasses
    • coconut flakes to top or rim the glass with
    • crushed walnuts, pecans or almonds for topping

    Instructions

    Blender Instructions

    • Open all the cans and pour contents into a blender.
      If adding rum, add now to blender as well.
      Blend until smooth.
    • Bottle or jar coquito and set in the refrigerator for a few hours or overnight.
    • As the coquito sits in the refrigerator it will thicken, this is normal.
      Shake before serving.
      Serve coquito in small glasses.

    Mixing Bowl Instructions

    • Open all the cans and pour contents into a large mixing bowl.
      Using a whisk, whisk until smooth.
    • If adding rum, add now and whisk into coquito.
    • Bottle or jar coquito and set in the refrigerator for a few hours or overnight.
    • As the coquito sits in the refrigerator it will thicken, this is normal.
      Shake before serving.
      Serve coquito in small glasses.

    To Garnish (optional)

    • Garnish glasses with coconut flakes, crushed walnuts, pecans or almonds and cinnamon sticks.
    • Set a small plate with a little bit of maple syrup or chocolate syrup.
    • Add about half a cup of coconut flakes to a separate plate.
    • Flip the glass over onto syrup and then onto the flakes.
    • Top with crushed nuts and cinnamon sticks if using. Serve.

    Notes

    Coquito is very rich and is best enjoyed in smaller glasses than large glasses.
    For a fun twist, serve coquito shots!

    Nutrition

    Serving: 12 | Calories: 75kcal | Carbohydrates: 1g | Protein: 0.05g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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