Every year, it seems like I start making coquito earlier and earlier. This year, I made my first batch right after Halloween. I defended myself, however, in that I was experimenting to see if making a pumpkin spice version would work. Long story short: yes it did. Since then, I have made a few more batches of pumpkin spice coquito. I have also had a few requests for the recipe, which I have been sitting on for several weeks. But, better late than never!

You can store your pumpkin spice coquito in small bottles to give as gifts, or you can pour your finished coquito in a large bottle to serve at a party. It should keep for a while if refrigerated. It has a tendency to separate, but will come back together if you give it a vigorous shake before you drink it.

Pumpkin Spice Coquito

Ingredients

• 1 cup water
• 2 cinnamon sticks
• 10 whole cloves
• 1 15oz can pumpkin puree
• 1 14oz can sweetened condensed milk
• 1 12oz can evaporated milk
• 1 13.5oz can coconut milk
• 1 14oz can cream of coconut (I use Coco Lopez)
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 2 cups Puerto Rican rum (I use Bacardi Oakheart)

Directions

In a small saucepan, combine the water 2 cinnamon sticks, and 10 cloves.  Bring to a boil and cook until the water has reduced to about 1/3 cup.  Remove from heat and set aside to cool, then discard the whole spices

Combine the remaining ingredients in a blender (if you have a smaller blender, you might need to do this in batches).  Add the spiced water.  Blend until combined.  Pour the pumpkin spice coquito into bottles or jars and refrigerate until ready to serve.