Coquito

You’ve most likely had eggnog during the holiday season, but if you haven’t had Coquito at Christmas, then you have been missing out on a delicious holiday tradition! This Puerto Rican holiday coconut-based drink is a sweet and creamy spiked beverage with warm spices and notes of vanilla that you serve cold right out of the fridge. This Coquito recipe is thick and luscious with a tropical coconut twist and it tastes like horchata and eggnog had a holiday baby together. It’s also popular to make large batches of this and give out to friends and family as gifts during the holiday season and you can make a nonalcoholic version as well so everyone in the family can enjoy.

Related: Homemade Eggnog, Eggnog Latte, Eggnog Martini, Horchata Recipe, Wassail Recipe, Glühwein (German Mulled Wine)

Does Coquito have eggs in it?

This question definitely sparks debate and the answer varies depending on how each family traditionally makes it. To make a recipe that’s more custard-like and closer to eggnog, some cook raw egg yolks into the ingredients, but to keep it closer to a horchata you can leave them out and it will also last longer in the fridge without the egg.

What is Coquito?

Coquito is a sweet holiday drink that’s native to Puerto Rico and is made around the Christmas holiday season. While it is sometimes referred to as a “Puerto Rican eggnog,” Coquito is not always made with eggs and instead has coconut as a main base flavor along with vanilla and warm spices like cinnamon, nutmeg, and cloves. In Spanish, the word coquito means “little coconut.” White rum is the most popular choice to give the drink an alcoholic kick and it is always served very cold.

What kind of alcohol is best for Coquito?

While white rum is the most popular option for Coquito with its light flavor, try and find white Puerto Rican rum like Don Q first if you can find it, although you can use any other white rum that you enjoy as well. If you prefer them, you can also try a gold rum, darker spiced rum, or brandy if that better suits your taste.

Can you make Coquito without alcohol?

Yes! You can easily make Coquito nonalcoholic by substituting coconut milk for the rum. You can also add some imitation rum extract to taste to flavor the Coquito without making it alcoholic.

Ingredients for Coquito:

• Sweetened condensed milk: Everything is better with sweetened condensed milk and this gives your drink just the right amount of sweetness.
• Evaporated milk: Just a standard can of evaporated milk from the grocery store works just fine for this recipe.
• Cream of coconut (like Coco Lopez or Goya): You’ll want to make sure you are getting cream of coconut for this recipe, which is NOT the same as coconut cream, so make sure to read the label carefully!
• Ground nutmeg, cinnamon, and clove: These ground spices add a warm spice note to the drink and make it taste festive.
• Vanilla extract: The hint of vanilla goes so well with the coconut. Try to use vanilla extract rather than imitation vanilla if you have it for a higher quality vanilla flavor.
• White rum: Adding white rum to your Coquito is the best pairing, although some prefer dark spiced rum or brandy.
• Cinnamon sticks (optional): For a pretty garnish and a little extra cinnamon flavor, add a cinnamon stick to your Coquito before serving.

How to make Coquito:

Add all your ingredients to a blender and blend together on high speed. Place mixture in the refrigerator for at least one hour to chill before serving. You can pour into a glass directly when cold or serve over ice.

NOTE: When it comes to how much alcohol to add to your Coquito, start out with the recommended amount and you can always add more if desired. You can even make it as-is and then have a little white rum station nearby for anyone who wants to add an extra shot to their own drink.

Tips for making Coquito:

• Try adding a bit of ground ginger to taste if you are a ginger fan.
• Try serving this with a big helping of whipped cream and sprinkled cinnamon on top.
• Small swing-top glass bottles like these are perfect for gifting homemade Coquito. Try adding a cinnamon stick and halved vanilla bean into each bottle for a pretty and tasty addition.
• If you don’t have a blender, you can also just whisk the ingredients together in a large bowl.
• You can also float some star anise in your drink as well for a pretty look and a touch of black licorice flavor.

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A creamy coconut Puerto Rican version of a holiday eggnog-like drink.

Cost $7

Yield 10 servings

Prep 5 minutes mins

Chill Time 1 hour hr

Total 1 hour hr 5 minutes mins

Instructions

• Place all ingredients in a blender (except for cinnamon sticks) and blend on high until combined.

• Place Coquito mixture in fridge for an hour to chill before serving.

• Pour into glasses or over ice to serve.

Notes

TIP: If some of the coconut fat solidifies in the fridge, just let it sit out on the counter for about 10 minutes to warm up and then give it a shake to incorporate the fat before pouring over ice.

Tips for making Coquito:

• • Make sure you choose cream of coconut for this recipe, which is NOT the same as coconut cream, so make sure to read the label carefully!

• • Try adding a bit of ground ginger to taste if you are a ginger fan.

• • Try serving this with a big helping of whipped cream and sprinkled cinnamon on top.

• • Small swing-top glass bottles like these are perfect for gifting homemade Coquito. Try adding a cinnamon stick and halved vanilla bean into each bottle for a pretty and tasty addition.

• • If you don’t have a blender, you can also just whisk the ingredients together in a large bowl.

• You can also float some star anise in your drink as well for a pretty look and a touch of black licorice flavor.