Tropical Spice Rum Delight

This delightful Coquito Recipe With No Eggs offers a taste of the tropics with a kick of rum. The creamy blend of evaporated milk, sweetened condensed milk, and cream of coconut, mixed with a dash of pumpkin spice and white rum, creates a smooth, frothy, and indulgent cocktail. Perfect for serving cold, this concoction is a must-have for any gathering or festive occasion.

Tropical Spice Rum Delight

A creamy and frothy coconut-based cocktail with a hint of pumpkin spice and a generous splash of white rum.

4.60 from 23 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup cream of coconut
  • 1/8 teaspoon pumpkin pie spice blend (or ground cinnamon)
  • 1-2 ounces white rum
  • 1 cinnamon stick

Instructions

  1. In a blender, combine evaporated milk, sweetened condensed milk, cream of coconut, and pumpkin spice. Blend until smooth and frothy.
  2. Pour the white rum into the blender and blend until well mixed.
  3. Pour the mixture from the blender into an airtight container and store it in the fridge. Serve cold, and garnish with a cinnamon stick.