• Illustration of the Coquito Confession coffee beverage. There is a cinnamon stick, coconut, and squash representing the flavors.


Coquito Confessions

This popular coconut-rum-based beverage is a staple in every Puerto Rican and Miami table around the holidays. Think of it like the eggnog of Miami!

This popular coconut-rum-based beverage is a staple in every Puerto Rican and Miami table around the holidays. Think of it like the eggnog of Miami!

A coquito (pronounced coh-kee-toe) or “little coconut,” is a traditional Puerto Rican holiday drink that is smooth, rich, and creamy. This festive Puerto Rican drink originated sometime around the 1900s. And like many traditional recipes, every family has their own version from their abuela. For our take on the coquito, created by our Miami team for Shift Drink*, we added a little seasonal American twist with the addition of butternut squash!

This drink has a medium to heavy mouthfeel due to the butternut squash puree. Think of it like an espresso milkshake. This drink is traditionally made with dairy products, but we have added suggested substitutions for a dairy-free version.

Coquito Confessions Recipe 

Yield: The mixture you create in steps 1 and 2 will make around 10-20 drinks. Enough for a big holiday party! Adjust the recipe as needed.


  • 212.5 grams cream of coconut (we used Coco Lopez)
  • 191.4 grams coconut milk
  • 120 grams condensed milk (or condensed oat milk)
  • 173 grams evaporated milk (or evaporated oat milk)
  • Zest of 1 orange
  • 2.5 grams cloves
  • 2.5 grams nutmeg (+ extra for garnish)
  • 1 gram ginger
  • 2 star anises
  • 2 cinnamon sticks 
  • 412.5 grams (1 can) butternut squash puree
  • Espresso. We recommend Big Trouble.
  • Ice (preferably crushed) 
  • 20 grams unsweetened coconut milk
  • Optional: 28 grams (1 ounce) dark rum of your choice 

  • Big Trouble

    Year-Round Blend

    Big Trouble


    caramel | nutty | round

    medium dark roast

  • Instructions

    1. In a saucepan, combine cream of coconut, coconut milk, condensed milk, evaporated milk, orange zest, cloves, nutmeg, ginger, star anise, and cinnamon. Whisk together over medium-high heat for about 10 minutes until the mixture is fully incorporated and reaches a light boil. Remove from heat and allow to cool to room temperature before straining. Refrigerate until needed.
    2. In a blender, combine 4 cups of the mixture you made in step 1 with the butternut squash puree. Blend at a medium-high speed until smooth. Stir the mixture before using.
    3. Pull a double shot of espresso and set it aside. 
    4. In a cocktail shaker, combine 90 grams of the butternut coquito you made in step 2, unsweetened coconut milk, your espresso, and optional dark rum. Shake until combined. 
    5. Pour mixture over a cup filled with crushed ice.
    6. Garnish with fresh ground nutmeg.
    7. Enjoy

    *Shift Drink was a monthly event held throughout 2022. On the last Friday of every month, we opened our Training Centers as a pay-what-you-want pop-up cafe. Each region rotated and choose an organization in their city to raise money for and created a signature beverage to serve. We are back to hosting our cornerstone Tasting at Ten event every Friday at 10am in a city near you. Learn more and stop by for a free tasting!

    Make this drink at home and share with #CounterCultureCoffee

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