Pumpkin pie spice is one of the greatest culinary inventions ever. There, I said it. Take your classic Puerto Rican Coquito up a notch in this pumpkin pie spice coquito recipe!
I literally just posted my Puerto Rican Caramel Pumpkin coquito recipe, so I will keep this post short-er. This recipe is smooth, creamy, and has all of the love we have grown to have for the classic Puerto Rican Coquito drink, but with a few pinches of pumpkin pie spice added!
How To Make Puerto Rican Pumpkin Pie Spice Coquito
For this recipe, we will be using eggs! Completely optional, but I wanted to stay with tradition in this pumpkin pie spice coquito recipe. I feel it gives that authentic coconut eggnog flavor.
You start with your base of the milks (evaporated, condensed, and coconut), plus the coconut cream (I highly suggest Coco Lopez), your eggs, anise extract, and a generous amount of your favorite Rum. Instead of the traditional seasonings, I feel that the Pumpkin Pie Spice is enough. I suggest you start off with adding half a tablespoon of the pumpkin pie spice to your coquito mixture, blend it all in the blender and taste it. If you feel it’s not strong enough add in another teaspoon or two. (Max of a tablespoon I suggest.)
Once everything is blended, add your pumpkin pie spice coquito into glass jars with a tightly fitting lid. If you want even more flavor add in a stick or two of cinnamon to your bottles.
That’s it mi gente, this is how you make a Puerto Rican Pumpkin Pie Spice Coquito Drink Recipe.
Puerto Rican Pumpkin Pie Spice Coquito
- Pinch of salt
- 1/2 tablespoon of Pumpkin Pie Spice seasoning
- 1 1/2 cup of rum or to your liking
- 1 15 oz of coconut cream
- 1 13.5 oz of coconut milk
- 1 12 oz of evaporated milk
- 1 14 oz of condensed milk
- 1/2 teaspoon of anise extract
- 1 teaspoon of pure vanilla extract
- 3 eggs optional
- Add all ingredients into a blender and mix. Pour into glass bottles and store up to 3 days.
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