The Only Coffee Coquito Recipe You’ll Ever Need

Coquito season is here! For the past five years, I’ve shared my favorite Coquito recipes with you all, and the feedback has been incredible. I can’t believe we’ve reached over 100k views on our original Coquito Video from 2020! From your holiday photos to the sweet emails about starting new traditions, I truly appreciate every bit of it.

This year, we are heading back to my roots in Puerto Rico with a twist that combines two of the most iconic Puerto Rican flavors: café y ron. Inspired by the Bad Bunny lyrics we all know and love, I’m showing you how to make a Coquito de Café (Coffee Coquito). If you grew up in a Puerto Rican household, you know that coffee is a big part of our routines. Whether it’s a cafecito in the morning or a cup shared with a neighbor who just “dropped by,” coffee is the thread that connects our community. I feel we need community more than ever, so I decided my 2025 Coquito flavor would have a cafesito added! Also, this is officially an “award-winning coquito,” as it won the Best Coquito category at our Puerto Ricans en Holanda holiday gathering, and trust me, this is a discerning crowd!

All About the Spices in your Coffee Coquito

I love my Coquito with deep, warm spices that linger on the palate. Before we even touch the blender, we create a spiced base that sets this recipe apart. By simmering evaporated milk with fresh ginger slices, cinnamon sticks, whole cloves, and star anise, we add warm, holiday spice to our coffee coquito.

One of my favorite tips for home cooks is to let this mixture steep for at least ten minutes. However, if you really want to elevate the flavor profile, let it sit in the fridge overnight. This allows the spices to fully bloom, creating a complexity you simply cannot achieve with ground spices alone. It adds a “homemade” touch that makes your Coquito stand out at any holiday party.

The Coffee Debate: Why I Use Instant Espresso

I know what you might be thinking: “Jessica, you’re a coffee lover, why aren’t you using fresh shots of espresso?” Trust me, I had the same thought! Before finalizing this recipe, I put it to the test. I tried a batch with four shots of premium, freshly brewed espresso, and while the aroma was beautiful, the flavor lacked the “punch” to stand up to the heavy hitters in this recipe, such as the rum and cream of coconut.

In a drink this creamy and rich, liquid espresso tends to get lost or, worse, it thins out the texture. This is where instant espresso powder becomes the secret weapon. Because it is highly concentrated and dissolves completely into the warm spiced milk, it provides a bold, roasted depth without adding extra volume. It’s all about finding that perfect harmony between the sweetness of the cream of coconut and the bitterness of the bean.

A Tradition Worth Gifting

There is nothing quite like the joy of gifting a bottle of homemade Coquito. We have a very small Puerto Rican population in Brussels, so I share this slice of my culture with my local friends. I love repurposing old rum and wine bottles to give my coquito. It’s a sustainable and personal way to share a piece of Puerto Rican culture with friends and neighbors. When you see that perfect balance of coffee, coconut, and rum come together after a night of chilling in the fridge, you’ll start dancing to plena music and dreaming of a trip to Puerto Rico. Not a coffee coquito fan? Check out my pistachio coquito recipe.

Coffee Coquito

Print Recipe

Learn how to make the best Coffee Coquito (Coquito de Café). This easy Puerto Rican recipe uses instant espresso for a bold flavor. 

• Total Time: 10 minutes
• Yield: 12

Ingredients

1 12 oz can Evaporated Milk

2-3 Cinnamon Sticks

1 Star Anise Pod

3-4 Whole Cloves

2-3 Slices of Fresh Ginger

3-4 Tbsp of Espresso Powder

1 14 oz can Condensed Milk

1 13.5 can of Coconut Milk

1 15 oz can of Cream of Coconut

3/4 Cup of White Rum 

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Instructions

1. Infuse the Spiced Milk: In a small saucepan over medium heat, combine the evaporated milk, cinnamon sticks, star anise, cloves, and fresh ginger. Bring to a gentle simmer for about 5 minutes.

2. Add the Espresso Powder: Remove the saucepan from the heat. Add the instant espresso powder directly into the warm spiced milk. Stir until the coffee is completely dissolved and incorporated. Let the mixture steep for 10 minutes to allow the spices to fully bloom.

3. Strain the Mixture: Pass the coffee-milk mixture through a fine-mesh sieve into a bowl or pitcher. This removes the whole spices and the nata (the thin film that forms on top of heated milk), ensuring your Coquito is silky smooth.

4. Blend to Perfection: Add the milk mixture and the rest of the ingredients to the blender. Blend on high for approximately 3 minutes. This long blend time is crucial to ensuring all the heavy coconut cream is fully incorporated. I like to add a little piece of ginger for that extra kick.

5. Bottle and Chill (The Most Important Step!): Pour your Coquito into clean glass bottles (I love repurposing 750ml rum bottles). Place them in the refrigerator overnight. While it tastes good immediately, the flavor becomes “fabulous” after 24 hours when the spices and coffee have had time to truly marry.

6. Serve chilled in a small coupe or cordial glass. Garnish with a light dusting of ground cinnamon and three whole coffee beans for a beautiful, professional finish.

• Author: Jessica van Dop DeJesus
• Prep Time: 10
• Category: Cocktails
• Cuisine: Puerto Rican