Nothing reminds me most of the holidays with family than the smell of a nice cool cinnamony glass of Coquito or Coconut Eggnog. This is Puerto Rico’s most commonly made Christmas drink. It’s their version of the eggnog using coconut and no eggs.
The origins of coquito are not really known but there are two tales that might explain it. The country dwellers that worked the sugarcane fields created ron coco –a combination of rum, coconut milk and malaises. Others say it is a variation of the “ponche” introduced by the Spaniards. Personally, I think it adapted into a variation of both.
What is known as a fact, is that the coquito of today has been around since the early 1900’s. Even tough, I think is may still be evolving. The proof is in asking a Puerto Rican for their coquito recipe – not two will be the same.
Traditionally this is an alcoholic beverage, you can certainly make a virgin option. Simply omit the rum but keep in mind you might need to add additional milk to thin it out.
- 2 cans (12oz each) Evaporated Milk
- 1 can 15oz Cream of Coconut
- 1 can Sweeten Condensed Milk
- 1 cup White Rum (you add or omit)
- 1 tsp. Vanilla extract
- 1/2 tsp. + Ground Cinnamon
- 1/8 tsp. Ground Nutmeg
- 1/8 tsp. Ground Ginger
- In a blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), and vanilla extract.
- Add the ground cinnamon, ginger and nutmeg and blend by pulsing on high until mixture is well combined.
- Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
- To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. If desired, garnish with ground cinnamon and a cinnamon stick.