Coquito (Puerto Rican Coconut Eggnog) Recipe

Coquito (Puerto Rican Coconut Eggnog) Recipe | Alejandra Ramos

Coquito (Puerto Rican Coconut Eggnog)
Level: Easy
Yield: 16 to 20 small servings
Nutritional Analysis Per Serving
Serving Size: 1 of 16 servings
Calories: 353
Total Fat: 13 g
Saturated Fat: 11 g
Carbohydrates: 31 g
Dietary Fiber: 0 g
Sugar: 29 g
Protein: 4 g
Cholesterol: 15 mg
Sodium: 67 mg

Total: 2 hr 10 min (includes chilling time)
Active: 10 min

Coquito (pronounced "koh-kee-toh") is often called "Puerto Rican eggnog," but it's far superiorimagine a creamy, chilled dream infused with coconut and a bold splash of rum that hits just right after one sip. Skip the raw eggs for safety and easy gifting; this version packs a punch, but dial back the rum if you prefer. Serve in small glasses or over ice for a refreshing holiday treat that'll have you mixing batches all season!

Ingredients

• One 12-ounce can evaporated milk
• One 14-ounce can sweetened condensed milk
• One 14-ounce can coconut milk
• One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
• 3 cups white rum (gold rum can be used instead; see Cook's Note for low- and no-alcohol versions)
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon, plus extra for garnish
• 2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
• 1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

Special equipment: bottles, twine and labels, for gifting (optional)

Instructions

1. Place the three milks and cream of coconut into a large blender and blend until smooth. Add the rum, vanilla extract, and ground cinnamon, then blend again until well mixed. (If your blender is small, blend in batches and transfer to a large bowl as you go.)
2. Pour the coquito into bottles and add 1 cinnamon stick and half a vanilla bean to each. Cover and refrigerate until thoroughly chilled, at least 2 hours.
3. Serve in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers can be stored tightly sealed in the refrigerator for about 1 week (shake the bottle well before each serving; see Cook's Note).

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Notes & Variations

• The coconut cream may thicken in the fridge, making the drink very dense after a night of chilling. Let the coquito sit out for about 15 minutes before serving, then shake well. If you're in a hurry, run the bottle under warm tap water for a minute or so.
• Experiment for your twist: Add almond or anise extract, orange or lime zest, or even cocoa powder for a chocolate version!
• Low-alcohol version: Replace the rum with an equal amount of ice-cold coconut milk or whole milk.
• Non-alcoholic (virgin coquito): Substitute the rum with 1 cup ice-cold coconut milk or whole milk and 1 cup ice-cold filtered water.

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