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Jägermeister Cold Brew Coffee Coquito

Jägermeister Cold Brew Coffee Coquito

Created By: Mathias Simonis


  • 1 part Jägermeister Cold Brew Coffee
  • ¾ part Aged Puerto Rican Rum
  • ¼ part Amontillado Sherry
  • 1 part Coconut Crème
  • 1 part Evaporated Milk
  • 1 part Sweetened Condensed Milk

Glass: Old Fashioned

Garnish:  Ground Cinnamon & Nutmeg

Method:  Combine all ingredients into a cocktail shaker.  Shake and strain over fresh ice.  Garnish

Scroll Down For Some Tips & Tricks & Get to Know More About Mathias.

Jägermeister Cold Brew Coffee Coquito

Break Out Your Tools & Press Play!


Coquito, meaning “little coconut,” is a traditional Puerto Rican holiday drink, sometimes referred to as “Puerto Rican Egg Nog.” Using rum, cream of coconut, condensed milk, evaporated milk, spices, and sometimes eggs, no two recipes are usually the same, and everyone has their favorite variations. Having been to Puerto Rico many times over the years, Coquito is something I always like to make over the holidays, usually changing it up every year and bottling to share with friends and family. In the past, using original Jägermeister as a split base with Puerto Rican rum; however, Joy Figueroa of Las Vegas (@joy_figue_pr) created a recipe using Jägermeister Cold Brew Coffee, and following her version, I added a little Amontillado sherry to add some nutty flavor. Read more in tips and tricks to take the single-serve recipe into a delicious batch to share! Prost!

Mathias Simonis
Regional Educator Mast-Jagermeister
 Regional Educator Mast-Jagermeister test

Get To Know Mathias

Mathias Simonis hails from Milwaukee, Wisconsin. Mathias began his career in 1991 bussing tables and has worked his way to Regional Educator for West and Control states for Mast Jägermeister-US. Mathias has lived in San Francisco, Nashville, and Las Vegas and worked some of the most notable bars in each city.

Mathias's Tips & Tricks

As mentioned, every recipe is different! Some can be strong, which is still delicious. The single-serve recipe accounts for dilution with shaking, and for a batch, I like to dilute with water, or even better, coconut water! I like to add about 20% dilution for my batch recipe, but you can go less and adjust to your taste. The best part about a Coquito recipe is making it your own!

I love to get some 750 wine bottles, corks, and heat sealing capsules, as well as some waterproof Avery, labels to create on my computer. Make a few large batches and bottles and bring them to holiday parties or to gift friends and family.

Batch recipe: Makes about 3 Liters – for a smaller batch cut qty in half

  • 16 parts Jägermeister Cold Brew Coffee
  • 12 parts Aged Puerto Rican Rum
  • 4 parts Amontillado Sherry
  • 16 parts Cream of Coconut
  • 16 parts Evaporated Milk
  • 16 parts Sweetened Condensed Milk
  • 16 parts Coconut Water

Method:  Combine all ingredients into Cambro or a large pitcher/punch bowl.  Using a hand blender or whisk, mix very well! You may also use a blender and blend in batches. Add a few sticks of cinnamon and let sit a few hours or overnight to marry—bottle to gift or serve over ice. Garnish with grated nutmeg to serve.