Coquito (Puerto Rican Eggnog)
Some people think of Coquito as a Puerto Rican copy of the popular British eggnog. And while some recipes for coquito nowadays include egg yolks, giving them more of a similar taste and texture to its British counterpart, coquito is a drink of its own!
The authentic coquito recipe is a rich blend of spicy cinnamon, exotic coconut, vanilla and a fiery kick of rum. It makes for an amazing and rather unique gift too!
Coquito ( Puerto Rican Eggnog)
- 15 ounces cream of coconut canned
- 15 ounces coconut milk canned
- 14 ounces sweetened condensed milk canned
- 12 ounces evaporated milk canned
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon plus more to top
- 1/8 teaspoon ground nutmeg
- 1 cup white rum or more, to taste
- 3-4 whole cinnamon sticks
- Place the cream of coconut, coconut milk, sweetened condensed milk and evaporated milk in a blender along with the vanilla extract, ground nutmeg and ground cinnamon. Blend together for a minute until well-combined.
- Add the rum and blend well. Taste the coquito and adjust with more rum as needed.
- Pour the mixture carefully into a large enough container (it can be a pitcher or a glass bottle) and throw in the whole cinnamon sticks.
- Cover the container and place in the fridge for at least 1 hour. Doing this infuses the coquito with the flavors from the cinnamon sticks and makes it all the more delicious!
- After 1 hour you can take it out of the fridge to serve or divide into smaller bottles to gift your loved ones.
- If serving, let the coquito return to room temperature first, before pouring it out and serving it either neat or over ice with a sprinkling of cinnamon on top.