Pumpkin Coquito
The Pumpkin Coquito is a classic that is made with fall flavors in mind with the cinnamon and pumpkin pie flavor. The best fall drink to make.
Servings: 8
Calories: 629kcal
Ingredients
Tea mix
- 1 ½ cups water
- ¼ ounce ginger (about 1 inch)
- 2 cinnamon sticks
- 3 star anis
- 6 cloves
Pumpkin coquito mix
- 1 cup pumpkin puree
- 13.5 ounces coconut milk
- 15 ounces cream of coconut
- 12 ounces evaporated milk
- 14 ounces condensed milk
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 1 cup rum
Instructions
- Start by making the spice tea. In a small sauce pan over high heat, add the water, ginger, cinnamon sticks, star anise, and cloves. Cook for 10 minutes, strain, and let it cool.
- In a blender, add 1 cup of the tea, the pumpkin, coconut milk, cream of coconut, evaporated milk, condensed milk, vanilla, cinnamon, and pumpkin spice. Mix for 1 minute on high. Add the rum if desired and mix for a few more seconds.
- Bottle the coquito in a glass bottle or serve immediately over ice and garnish. Buen provecho.
Notes
- Pumpkin spice. To this coquito, I added pumpkin spice, but you can use a pumpkin pie spice or just allspice. This adds more of a fall flavor to the drink. You can also choose to leave it out.
- Pumpkin Puree. I used canned pumpkin puree by the Libby brand, which I think is one of the best. You can use fresh pumpkin puree, just make sure to drain it well so you can remove all the excess water.
- You can add rum or leave it out.
- Always leave some space when filling your coquito bottle. This is because you always have to shake the coquito before serving.
Nutrition
Calories: 629kcal | Carbohydrates: 74g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 499mg | Fiber: 3g | Sugar: 68g | Vitamin A: 5005IU | Vitamin C: 4mg | Calcium: 284mg | Iron: 2mg
