How to Make Puerto Rican Coquito

Coquito (pronounced “koh-kee-toh”) is best described as “Puerto Rican eggnog.” A mix of coconut, sugar, and rum come together for a frothy, spiked beverage that is meant to be sipped in small glasses and enjoyed a few weeks out of the year.

What makes Coquito special is that it is personalized from family to family. You can add a little more or a little less of any one ingredient. You can also make it your own by adding a dash of almond, anise extract, or cocoa powder. But any good Puerto-Rican would agree that traditional coquito is best.

Ver más: Feliz Navidad: Try This Recipe for Chocolate Coquito

Perfect for gift-giving, you can make a few extra batches of Coquito and bottle them up to gift to friends, coworkers, and family. This is one drink that will be a hit at any holiday party!

Here’s an easy egg-less recipe by Alejandra Ramos, author of the food blog Always Order Dessert.

 

Puerto Rican Coquito

 

Prep time: 10 minutes
Total time: 10 minutes
Yield: 16-20 small servings

 

What you’ll need

1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 15oz can sweetened cream of coconut (such as Coco Lopez or Goya)
1 14oz can coconut milk
3 cups white rum (gold rum can also be substituted; see notes below for low* and no-alcohol** versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise

 

Directions
Combine evaporated milk, condensed milk, coconut cream, and coconut milk in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. (If your blender is small, do this in batches and pour into a large bowl as you go.)

Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving***).

 

For more tips and recipes, head over to Always Order Dessert.

 

Photos by Alejandra Ramos

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