From all the flavored coquitos you can make, the Mint Coquito is hands down the best! It is one of the best combinations of flavors between the soft coconut taste and the soft mint flavor. It has a beautiful green color that comes naturally from the fresh mint.
This Mint Coquito is made like all the coquito drinks. It is the traditional coquito tea recipe and the authentic Puerto Rican coquito mix. Then, fresh mint is added to get the smooth mint flavor.
This coquito I created of my love of all things mint. From mint chocolate to mint ice cream and not mint coquito. There are already many mint coquito recipes, but they’re made with peppermint candy. I use fresh mint.
This coquito is the best, and this is coming from a Puerto Rican who has tasted many different flavors! The best creamy mint cocktail you can make.
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Why This Recipe Works
- It is a recipe that you can prepare with any leftovers of the original coquito mix.
- This is a recipe that can be the base of many other sweet recipes.
Recipe Ingredients
- Coquito tea base- The tea base may vary depending on who makes it. But this tea recipe is made with cinnamon sticks, cloves, star anise, and ginger. Not everyone adds ginger, but trust me, it makes a difference in the flavor.
- Coquito mix base- The base has coconut milk. Use canned milk because it is the best. It also has cream of coconut and condensed milk that act as a sweetener. It also has evaporated milk, cinnamon, and vanilla extract.
- Mint- To add the mint flavor to the recipe, I used a combination of fresh mint and mint extract.
Mint Coquito Variations
- Mint flavor. I used a mint extract and a fresh mint. But you can add a mint flavor with candy canes, peppermint chocolate, or any mint-flavor candy you like.
- Chocolate mint coquito. There are many ways to make a chocolate version. First, will add chocolate syrup, chocolate pieces, or a chocolate spread like Nutella. But if you’re adding alcohol to the coquito, the best chocolate flavor will come from a chocolate liquor like Kahlua or Bailey’s.
- Oreo mint coquito. To make this version, just add about 10 Oreo cookies when making the recipe.
- Vegan mint coquito. To make a vegan mint coquito, substitute the dairy ingredients for their coconut version.
How to Make Mint Coquito
- Step 1: In a small saucepan, add all the tea ingredients to cook for 10 minutes. Strain and let it cool.
- Step 2: Add the tea, coconut milk, evaporated milk, condensed milk, cream of coconut, vanilla, ground cinnamon, fresh mint, mint extract, and rum to a blender. Mix for a minute. Chill or serve over ice.
Recipe Tips
- Toppings. This drink really needs no toppings, but if you love chocolate like I do, crush some dark chocolate to sprinkle on top. Trust me, the chocolate and the mint just go well together!
- Frozen. Add a scoop of ice cream and a cup of the mint coquito, and make a coconut and mint milkshake! Or just add some ice and make a frozen mint coquito frappe.
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Mint Coquito
Ingredients
Coquito tea
- 1 ½ cups water
- ¼ ounce fresh ginger about 1 inch piece
- 2 cinnamon sticks
- 3 star anise
- 6 cloves
Mint coquito mix
- 13.5 ounces coconut milk
- 15 ounces cream of coconut
- 12 ounces evaporated milk
- 14 ounces condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 5 mint leaves
- 1 teaspoon mint extract
Instructions
- Make the tea. In a small pot over high heat, add the water, ginger, 2 cinnamon sticks, 3 star anise, and 6 cloves. Cook for 10 minutes. Strain the tea and let it cool to room temperature.
- Make the mint coquito mix. In a blender or large pitcher, add 1 cup of tea, coconut milk and cream, the evaporated milk, condensed milk, vanilla, cinnamon, mint leaves, mint extract, and rum. Mix for 1 minute on high. Chill or serve immediately over ice. Buen provecho!
Recipe Notes
- The rum is always optional, so add it if you want or leave it out.
- If you want to give this recipe the best twist ever, add a chocolate-based liquor. Baileys is a great option!
- Each drink is a little over 8 ounces, and that’s without the ounce of rum.
- Always leave space when filling up your coquito bottle. This is because you have to mix the drink before pouring. This is due to the coconut milk and coconut cream solidifying when cold.
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