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 Puerto Rico’s version of the eggnog using coconut milk. My recipe is a no eggs easy recipe. You don’t even have to use the stove!
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 was created by a fusion of both Ron Coco and Ponche.
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. It should have the consistency of heavy cream.
When serving Coquito, I find that it is best served in a shot glass or small glass and sipped. Maybe it is because I go heavy on the rum and I’m a lightweight drinker. Coquito it’s also a great substitute for your normal aperitif or after-dinner drink.
- 2 cans (12oz each) Evaporated Milk
- 1 can 15oz Cream of Coconut if using rum (coconut milk if not using rum)
- 1 can Sweeten Condensed Milk
- 1 cup White Rum (you can add more 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 the 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.
TIP: Don’t blend too long, otherwise it will turn to butter.