This creamy, spiced coquito comes together on the stovetop before getting whipped smooth in the blender, with rich coconut milk and coconut cream forming a velvety, tropical base. A touch of rum, warm cinnamon, nutmeg, and clove give it that classic holiday coquito flavor, while the sweetened coconut condensed milk brings just the right amount of silky sweetness. Straining the mixture ensures a perfectly smooth, sippable texture, and a few hours in the fridge lets all those spices meld into something deeply fragrant. Serve it over ice with a cinnamon stick for garnish, and you've got a festive, make-ahead drink that fits neatly into a gluten free lineup. It's an easy one to batch for a crowd and keep chilling in the fridge until you're ready to pour.
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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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