Guava Coquito Puerto Rican Holiday Drink

My tía brought a bottle of coquito to our Christmas Eve gathering last year, and I watched my abuela take one sip before closing her eyes like she'd just received a gift. That's when I understood this wasn't just a drink—it was liquid nostalgia, the taste of every holiday her family had celebrated together. The creamy coconut sweetness wrapped around something darker and richer, and I knew right then I had to learn how to make it myself.

I made my first batch on a quiet December afternoon, and the kitchen smelled like cinnamon and coconut before I'd even finished blending. My neighbor stopped by mid-preparation, took one whiff, and suddenly I was explaining Puerto Rican holiday traditions to someone who'd grown up celebrating something completely different—but by the time that bottle was chilled and ready, she was part of the story too.

Ingredients

• Sweetened condensed milk: This is your foundation of sweetness and creaminess, and it dissolves instantly when blended, giving the drink that silky texture nothing else can replicate.
• Full-fat coconut milk: Use the canned version from the Asian aisle, not the carton kind, because the richness matters here and you need those real coconut solids.
• Evaporated milk: This balances the sweetness without diluting the flavor, and it creates that velvety mouthfeel that makes people ask for seconds.
• Guava marmalade or paste: The soul of this drink—it brings tartness and tropical personality, and softening it first ensures it blends completely smooth without any grainy bits.
• White Puerto Rican rum: Don't cheap out here; a decent rum makes the whole difference between something that tastes homemade and something that tastes authentic.
• Vanilla extract: Just enough to round out the spices and add warmth without announcing itself.
• Ground cinnamon: Warm, familiar, and when you smell it blending, you'll understand why this drink feels like a hug.
• Ground nutmeg: A quarter teaspoon is all you need—this spice speaks quietly but carries the entire holiday mood on its shoulders.
• Salt: A pinch that you won't taste but that somehow makes everything taste more like itself.

Instructions

Gather and soften:

If your guava marmalade is firm, let it sit out for a few minutes or warm it gently so it blends into the other ingredients instead of sitting in stubborn chunks. Everything else should be at room temperature for easier blending.

Blend the base:

Pour all the milks into your blender, then add the softened guava marmalade, vanilla, cinnamon, nutmeg, and salt. Blend on high until the mixture is completely smooth and you can't see any bits of guava—this usually takes about a minute, and you'll know it's done when it looks like silk.

Add the rum:

Pour in the rum and blend again until everything is mixed together, another 30 seconds or so. This step comes second because blending alcohol separately helps it integrate without any weird texture issues.

Bottle and chill:

Pour the finished coquito into a clean glass bottle or jar and refrigerate for at least 2 hours—patience here is worth it because the flavors deepen and marry together as it rests. The cold temperature also makes it taste smoother and more refined.

Shake and serve:

Before pouring, always shake the bottle well because the coquito naturally separates a bit during storage, and shaking brings everything back to that perfect creamy consistency. Pour into small glasses, dust with cinnamon, and add a cinnamon stick if you want to be fancy.

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My family's been passing this bottle around for three holiday seasons now, and somehow it's become the thing people ask about before Christmas even arrives. There's something magical about watching someone who's never had coquito take that first sip and understand exactly why it matters.

The Guava Question

Finding good guava marmalade can be an adventure if you don't live near a Latin market, but honestly, most grocery stores carry it in the international aisle these days. If you're really stuck, guava paste from a jar works perfectly—just soften it with a splash of warm water before blending so it incorporates smoothly instead of fighting the other ingredients.

Adjusting the Flavor to Your Taste

Some people like their coquito thicker and more paste-like, while others prefer it pourable and light. You have total control here—use less evaporated milk if you want something denser, or add a bit more if you prefer it thinner. The rum amount is also completely flexible depending on whether you're making this for serious rum drinkers or for a mixed crowd.

Storage and Serving Suggestions

This drink actually improves with a day or two in the refrigerator, so making it ahead is genuinely encouraged. Pour it into beautiful bottles if you're gifting it, because people love receiving homemade coquito almost more than they love drinking it. Store it in the coldest part of your fridge and always shake well before pouring because the natural separation is completely normal and expected.

• Keep it for up to 5 days refrigerated, though honestly it rarely lasts that long.
• If you want a non-alcoholic version, simply skip the rum and add a splash of vanilla or extra guava marmalade for depth.
• Serve in small glasses because this is rich and meant to be sipped slowly, not gulped.

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This coquito has a way of bringing people together, whether you're serving it at a holiday party or giving bottles to neighbors as gifts. Once you master it, you'll find yourself making it year after year, adding your own spin until it becomes unmistakably yours.

Recipe FAQs

→ What makes guava coquito different from traditional coquito?

Guava coquito incorporates guava mermelade or paste into the classic coconut-rum base, adding a fruity tropical sweetness that complements the rich, creamy coconut flavors. This variation gives the traditional Puerto Rican holiday drink a distinctive pinkish hue and brighter flavor profile.

→ Can I make guava coquito ahead of time?

Yes, coquito actually improves after chilling. The flavors meld together beautifully in the refrigerator. Store in a sealed glass bottle for up to 5 days, shaking well before each serving as the ingredients may separate slightly when sitting.

→ Is there a non-alcoholic version of this drink?

Absolutely. Simply omit the white rum and increase the evaporated milk or add a splash of coconut water to maintain the creamy consistency. The spiced guava-coconut flavors remain delicious without the alcohol.

→ What type of rum works best for coquito?

White Puerto Rican rum is traditional and preferred for its clean, subtle sweetness that doesn't overpower the delicate coconut and guava flavors. Don Q and Bacardí are popular choices from Puerto Rico.

→ How do I serve guava coquito?

Serve ice-cold in small glasses or shot glasses, as this rich drink is typically enjoyed in small portions. Garnish with a sprinkle of ground cinnamon and a cinnamon stick for a festive presentation. Shake the bottle well before pouring.