From Episode 3 of Cafecito Conversations: The Art of the Autumn Kitchen.
Coquito is a Puerto Rican classic, and this one gets the fall treatment: real pumpkin purée, cinnamon, allspice, cloves, and a little orange zest, all blended with coconut and spiced rum. Make it ahead, pour it into bottles, and let it sit in the fridge — it keeps for a month, and it only gets better as the spices settle in.
Serve it the way I do: a small glass, three ice cubes, and no rush.
Pumpkin Coquito
Prep time: 10 minutes · Chill time: at least 2 hours (overnight is better) · Makes: about 6 cups
Ingredients
1 can (13.5 oz) coconut milk
½ can (about ¾ cup) coconut cream
1 can (14 oz) condensed milk
1 cup pumpkin purée
1 tbsp cinnamon
A sprinkle of allspice
A sprinkle of ground cloves
1 tsp orange zest
1 cup spiced rum
2 cinnamon sticks
Instructions
Blend the base. Blend the coconut milk, coconut cream, condensed milk, pumpkin purée, cinnamon, allspice, cloves, and orange zest until smooth.
Add the rum. Blend in the spiced rum.
Bottle it. Pour into empty liquor bottles, drop in the cinnamon sticks, and keep chilled in the fridge. Good for 1 month.
Serve. Pour into a small glass over 3 ice cubes.
