This creamy, spiced coquito comes together in the blender for a silky, chilled sipper that tastes like the holidays in a glass. Rich coconut milk and coconut cream form the luxurious base, while a gently cooked egg yolk mixture adds that classic custardy body coquito is known for. Warm cinnamon, nutmeg, and clove bring the cozy spice, and a generous pour of white rum gives it that traditional festive kick. After a quick spin through a fine-mesh strainer, it chills for a couple hours so the flavors meld into something velvety and deeply aromatic. Serve it over ice with a cinnamon stick and a dusting of extra cinnamon for a make-ahead treat that fits neatly into an added sugar–free lineup. It's the kind of drink you'll want on repeat all season long.
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In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.
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