Coquito is Puerto Rico’s version Eggnog, but without the egg-y flavor. If you are looking for a traditional holiday drink and are not a fan of eggnog, consider coquito, a coconut based ‘eggnog’. Coquito is made with egg yolks, rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, where it is traditionally served along with other holiday food.

There are hundreds of different recipes for Coquito and in recent years you will find them flavored with chocolate, strawberry, or mango versions. Some recipes call for raw egg yolks to be added, while some allow for a cooking of the eggs into a kind of base custard. Some people will say that coquito with eggs actually isn’t real coquito, but actually another drink called “ponche,” and some people will say the exact opposite. There are people who will break down a coconut and grate it by hand the old fashioned way, patiently squeezing out the fresh coconut milk. And then there are people who will open up a few cans, whisk it all together, and call it a day. There is no wrong or right way to make a coquito, so grab the ingredients and start experimenting!

It is meant to be served in small portions

Coquito

Ingredients

- 1 (12oz) can evaporated milk
- 1 (14oz) can sweetened condensed milk
- 1 (15oz) can coconut cream (such as Coco Lopez or Goya)
- 1 cup of water
- 3 cups rum *
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cinnamon sticks
- 1 vanilla bean, split in half lengthwise (optional)

* Using a white rum is traditional, but we have tried many exce3llent versions using dark rums.

Directions

1. Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend
2. Toss the cinnamon sticks in the water and bring to a boil over high heat. Boil for 2-3 minutes, turn off the heat, then allow to cool to room temperature. Remove the cinnamon sticks.
3. Combine all the milks and the rum in a blender or food processor.
4. Combine all the other ingredients (except the ground cinnamon) and blend until well-mixed.
5. Pour into containers and chill. Add in the vanilla bean and cinnamon sticks. Puerto Rican tradition has it coquito must be stored in glass bottles. It will stay well in the refrigerator for about a month.
6. Serve chilled with ground cinnamon sprinkled on top.

Pair this drink with a delicious rum cake dessert to add a sweet ending to this meal. Click here to shop for authentic Caribbean rum cakes today