Creamy Almond Coquito: A Festive Delight with a Puerto Rican Twist
A step-by-step guide to making an almond coquito, a fun variation of the classic coquito made with freshly roasted almonds and dry roasted spices.
This recipe and blog are brought to you by the National Museum of Puerto Rican Arts and Culture, which provides Puerto Rican cultural programming at its Chicago museum and throughout the United States through partnerships and virtual programming.
You know we love coquito at Casa Dining Traveler! Although the classic coquito prevails as our favorite, many homes get creative with different flavors, and we’re no different. This year, we introduced the almond coquito, the creamy and decadent drink with a Puerto Rican twist on the classic coquito, incorporating the rich and nutty flavors of roasted almonds and a blend of aromatic spices.
What is Coquito?
Coquito, a creamy, coconut-based rum cocktail, is a traditional holiday drink that’s a staple in Puerto Rican homes during the Christmas season. Typically made with a blend of coconut milk, cream of coconut, condensed milk, rum, and spices like cinnamon, cloves, and nutmeg, it’s a treat. The name “Coquito” translates to “little coconut” in Spanish, and it’s a true celebration of the tropical flavors of the island.
Why You’ll Love This Almond Coquito Recipe
This Almond Coquito recipe elevates the classic coquito by adding a layer of complexity and depth with roasted, unshelled almonds. The almonds are roasted to perfection, bringing out their natural oils and enhancing their nutty flavor, complementing the creamy coconut base beautifully. Adding spices like cinnamon, cloves, star anise, and cardamom further enhances the flavor profile, creating a warm and inviting aroma perfect for the holidays.
Tips for Making the Perfect Almond Coquito
- Use fresh, unpeeled almonds for the best flavor.
- Roast the almonds until they become fragrant and slightly browned.
- Dry roast the spices before adding them to the milk to intensify their flavor.
- Use almond barista milk for a vegan and creamy alternative to evaporated milk.
- Adjust the amount of rum to your liking, starting with one cup and adding more if desired.
- Soak the almonds in the coquito mix for 10-15 minutes if you don’t have a high-powered blender.
- Strain the coquito through a sieve to ensure a smooth and creamy texture.
- Store the coquito in bottles and let it sit overnight for optimum flavor.
A Step-by-Step Guide to Making Almond Coquito
- Roast the almonds: Start by roasting fresh, unpeeled almonds in a frying pan until they become fragrant and slightly browned.
- Dry roast the spices: In the same pan, dry roast the spices like cinnamon, cloves, star anise, and cardamom until fragrant.
- Combine the ingredients: Combine the roasted almonds, spices, coconut milk, cream of coconut, condensed milk, and rum in a blender.
- Blend until smooth: Blend the mixture until the almonds are completely broken down and the mixture is smooth.
- Strain the mixture: Strain the mixture through a sieve to remove any grainy particles and ensure a smooth texture.
- Bottle and store: Pour the coquito into bottles and store them in the refrigerator overnight to allow the flavors to meld together.
- Serve and enjoy: Serve the Almond Coquito chilled and enjoy the festive flavors of the holiday season.
Cheers! ¡Salud!
Almond Coquito is a delightful and festive drink perfect for holiday parranda or enjoying a cozy night of Christmas movies. This Puerto Rican delight will become a new favorite in your home with its creamy texture, nutty flavor, and warm spices. Do you love coquito as much as we do? Check out our other recipes: Pistachio, Chocolate, and how to make coquito with coconut milk made from scratch.
Recommended items (we get a small commission that helps us run The Dining Traveler): Vitamix blender, cream of coconut, glass bottles for gifting, sieve, and a small saucepan. Check out our Amazon Storefront with all of our Puerto Rican holiday cooking essentials.
PrintThis Creamy Almond Coquito Recipe Brings the Flavor
Learn how to make Almond Coquito, a creamy and delicious Puerto Rican drink with a unique twist. This recipe is perfect for the holiday season, incorporating the rich flavors of roasted almonds and spices for a festive treat that will impress your friends and family.
- Prep Time: 15 Minutes
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 2 liters 1x
- Category: Cocktails
- Cuisine: Puerto Rican
Ingredients
2 cinnamon sticks
3 clove sticks
1 star anise pod
2-3 cardamom pods, crushed
1 inch piece of ginger
1 13.5oz can of coconut milk
1 can of cream of coconut
1 14oz can of condensed milk (for a vegan coquito, use a vegan condensed milk)
1 1/2 cup of almond milk (I like to use an almond barista mix)
1 1/4 cup of rum (or to taste)
Instructions
- Toast the almonds on medium-high heat for 1-2 minutes.
- In a mortar and pestle, crush the ginger and cardamom pods.
- Dry roast the spices for a minute, add the almond milk and cook on medium heat for 5 minutes. Let it steep for another 5 minutes until lightly cooled.
- Remove the spices from the milk, add the milk to the blender, and add the rest of the ingredients. (I like to throw a little sliver of ginger into the blender.)
- Pass through a fine sieve to remove the almond particles. Do this a second time if the almond coquito still feels grainy.
- Serve cold and garnish with a sprinkle of powdered cinnamon, slivered almonds, or toasted shredded coconut. Store refrigerated. It will keep up to two weeks.
