Guava Coquito

The scent of cinnamon always pulls me back to my abuela's kitchen, where I first learned that coquito isn't just a drink—it's a hug in a glass. That Christmas Eve, she let me help stir the pot, and I remember how the whole house filled with coconut and warm spices while snow fell outside her window in New Jersey. When I stumbled upon guava marmalade at a bodega years later, something clicked. That first experimental batch changed everything—the tropical sweetness balanced against the creamy coconut base felt like discovering a secret my grandmother never knew she'd left behind.

Last year I brought a mason jar of this to my office holiday party, and I swear I saw my boss's eyes light up after one sip. She's Puerto Rican and grew up on traditional coquito, but she'd never thought to add guava. We spent twenty minutes in the breakroom talking about her mother's recipe and how food can carry memories across generations. That's what this drink does—it starts conversations and creates new ones.

Ingredients

• Sweetened condensed milk: This is the backbone of coquito's silky texture and sweetness. Don't swap it for anything else.
• Full-fat coconut milk: The cream version is non-negotiable here. Light coconut milk turns your coquito into watery disappointment.
• Evaporated milk: Adds richness without making it too heavy. I've tried skipping it, and the texture suffers.
• Guava marmalade: Soften it in the microwave for 15 seconds if it's too stiff to blend. This is the star that makes this version unforgettable.
• White Puerto Rican rum: Don't use dark rum—it overpowers everything. If you can't find PR rum, a good white rum works, but you'll taste the difference.
• Vanilla extract: Use pure vanilla, never imitation. It ties all the flavors together.
• Ground cinnamon and nutmeg: Freshly grated cinnamon makes a world of difference, but ground works fine if that's what you have.
• Salt: Just a pinch. It sounds weird, but it makes all the other flavors pop.

Instructions

Blend the base:

Toss everything except the rum into your blender and let it run for a full minute. You want zero chunks of guava remaining—completely smooth is the goal.

Add the rum:

Pour in the rum and blend again for 30 seconds. Taste it. If it needs more cinnamon, now's the time.

Chill thoroughly:

Pour everything into a glass jar and refrigerate for at least two hours. This step isn't optional—the flavors need time to become friends.

Serve it right:

Shake the jar before pouring because separation happens. Small glasses are traditional, and a cinnamon stick garnish makes everything feel fancy.

Save

My cousin always complained that she couldn't make coquito like our grandmother, until I told her about the chilling time. She'd been serving it immediately, wondering why it tasted flat. The next Christmas she texted me at midnight saying she finally understood—patience is literally an ingredient.

Making It Your Own

I've played around with this recipe more times than I care to admit. Some experiments failed miserably, others became new traditions. That's the beauty of coquito—it's forgiving enough to handle tweaks but structured enough that you can't completely break it.

Serving Suggestions

Small shot glasses are traditional, but I've started serving it in vintage coupés I found at a thrift store. Something about the presentation changes how people experience the drink. Don't overthink the glassware, but do consider the experience.

Storage And Timing

This keeps for five days in the fridge, assuming nobody drinks it all first. I always make a double batch because it disappears faster than you'd expect.

• Mix everything the day before your party for zero stress
• Label your jar if you're hiding it from family members who sneak sips
• The texture improves on day two, so plan accordingly if you can

Save

This guava coquito has become the thing people ask for every December now. Sometimes the best traditions are the ones we stumble into by accident.

Questions & Answers

→ What makes guava coquito different from traditional coquito?

Guava coquito incorporates sweet guava marmalade or paste into the creamy coconut base, adding a tropical fruity note and distinctive pink color. Traditional coquito relies solely on coconut and spices without fruit additions.

→ Can I make guava coquito without alcohol?

Absolutely. Simply omit the white rum for a non-alcoholic version that's perfect for children or those avoiding alcohol. The creamy, spiced coconut-guava flavor remains delicious and satisfying.

→ How long should guava coquito chill before serving?

Refrigerate for at least 2 hours to allow flavors to meld and the drink to reach optimal serving temperature. The coquito thickens slightly as it chills and develops a richer, more cohesive taste.

→ What can I use if I can't find guava marmalade?

Guava paste works beautifully when softened with a splash of warm water before blending. Alternatively, guava jelly or even guava nectar can provide similar fruity sweetness, though the texture may vary slightly.

→ How do I store leftover guava coquito?

Keep in an airtight glass bottle or jar in the refrigerator for up to 5 days. The ingredients may separate slightly—simply shake vigorously before pouring to restore the creamy consistency.

→ Can I freeze guava coquito for longer storage?

While not recommended as freezing can affect the creamy texture, you can freeze for up to 1 month. Thaw in the refrigerator overnight and blend briefly to restore smoothness before serving.