Coquito is THE recipe, second to pasteles, that denotes the holiday season in Puerto Rico. A perfect mixture of coconut, rum, and spices makes the holiday season more tropical.
Why this recipe works
I never grew up with my family drinking coquito during the holidays. But Coquito was always present in everything else. Other relatives' festivities, television celebrations, and people gifting it to each other. So this recipe is 100% my take on the classic, and here are a few reasons why I love it.
- Sweet: I do not like my alcoholic drinks to taste like alcohol. And coquito, to me, is like a dessert drink. Feel free not to use condensed milk if you do not like your drink as sweet.
- Spice: This recipe will take you to your happy place if you like cinnamon. Add as much or as little of this fun spice to your coquito. I even use a shot or two of cinnamon whiskey when I make mine lately. Also, use nutmeg if available or if you have some pumpkin spice mix.
Ingredients
I cannot stress this enough: I have tried and combined this recipe to create a coquito that meets my tastes. I do not claim to have THE original or traditional recipe. This is solely my version. The following list will cover the ingredients I used and some substitutions.
- Coconut Milk: Coco Lopez. I am not getting anything from them for this post, but Coco Lopez is what we used to make a coquito on the island. However, if you are not on the island, you might see different coconut kinds of milk. I have a post on some of the different brands and what to look for when buying coconut milk for different applications.
- Evaporated Milk: It adds bulk to the beverage. Coquito is a drink of volume. This recipe makes two to three bottles full.
- Condensed Milk: I like my coquito sweet. I drink it almost like a dessert, so I like to add condensed milk to my coquito, but you can omit it if you like. If you wish to omit it, double up on the coconut milk.
- Rum: Some will say that white/clear rum is the only rum to use while making a coquito. But I say use the rum you have or the rum you like. I have used both dark and white rums and loved the end product. Here are a few notes to help you decide which rum to use.
- White/clear rum tends to be rum that has not been aged as long or has a pure distillation. Because the distillation is less than dark rum, the price point tends to be lower.
- Dark rum has been aged longer in oak barrels that previously have held whiskey or scotch. Some barrels, depending on the brand, might burn the barrels before use to add smokiness to the end product.
- Spices: I have seen cinnamon sticks and powdered cinnamon used in many different coquitos, and I have used both. Lately, I was introduced to cinnamon whiskey and have made my coquito with it and enjoyed it quite a bit. I didn't add Nutmeg to my coquito but feel free to do so.
Step-by-step Instructions
I no longer own a blender because, after much debate, we decided to opt for the immersion blender since that is the instrument we use the most in the kitchen. If you have a blender, this recipe comes out good in a blender because you can incorporate the ingredients as you blend easier.
- In a tall pitcher, add a can each of coconut milk, and evaporated milk.
- If you like your coquito sweet, add a can of condensed milk.
- Add about a tablespoon of cinnamon, half a tablespoon of cinnamon, and an eighth of a teaspoon of nutmeg. Option to add a shot of cinnamon whiskey if you want to add an extra kick of booze to your coquito.
- Blend together until well incorporated.
- Fill the bottles three-quarters way and allow room for the rum to be added. This is good practice if you have ppl in your household who might want to drink coquito but wants it clean or virgin. A safe option to share with kids (if you didn't add the cinnamon whiskey, that is)
- Top bottle with a cup of rum. Shake and refrigerate before service.
Once chilled, serve in a highball and garnish with a dusting of cinnamon or a cinnamon stick.
Expert Tips
- Learn the basics: To any recipe. Once you learn the basic ingredients, you can make the recipe your own. For example, me adding cinnamon whiskey, which is not a part of the traditional recipe. But I am playing with the flavor of the cinnamon and the extra booze.
- Ratios: How much rum do you like in your coquito? In a 1.5 liter bottle of rum, there are roughly 50-ounce liquid ounces, of which only 8 ounces will be rum. You can make your coquito as heavy as you would like or not at all. Even without rum, the combination of spices and milk is extremely delicious.
- Plan ahead: If you are having a gathering, make your coquito the night before. Allow the flavors to marinate and chill before serving.
- When in doubt, double down: This recipe is easy to make, share, and drink. If you are making this recipe for a gathering, make more than you think you need. Believe me. It will be drunk. If there are any leftovers, don't tell anyone because someone will want to take some home with them.
Frequently Asked Questions
NO. Coquito is not eggnog, and it is not related to eggnog. The only reason you will continuously see Puerto Rican Eggnog is only as a way to create a better understanding between the two drinks, like a point of reference. People who know and love eggnog will understand that coquito is made at a specific time of the year for Holiday celebrations, just like eggnog.
No, no eggs were harmed in the making of this cocktail. I believe we have another drink, which we call Punche (pun-chay). I have never made Punche or drank it, so I cannot say that I truly know what it is, but it sounds closer to traditional eggnog.
All ingredients for coquito are naturally gluten-free, but coquito is not dairy free. However, you can substitute evaporated milk for another can of coconut milk, and there is such a thing as condensed coconut milk.
More Holiday Favorites
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Coquito
Ingredients
- 1 can coconut milk
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup rum
- 1 tablespoon cinnamon
- ⅛ teaspoon nutmeg
- 1 tablespoon vanilla
Instructions
- Open the cans of milk and pour the contents into a pitcher or the pitcher for the blender.
- Add cinnamon and nutmeg
- Add rum, and blend until well incorporated
- Pour the blend into empty rum bottles, and chill for at least 3 to 4 hours or overnight
- Serve in a highball glass, option to rim the glass with cinnamon sugar. Dust the coquito with cinnamon or insert a cinnamon stick as decoration. Enjoy!
Notes
- Learn the basics: To any recipe. Once you learn the basic ingredients, you can make the recipe your own. For example, me adding cinnamon whiskey, which is not a part of the traditional recipe. But I am playing with the flavor of the cinnamon and the extra booze.
- Ratios: How much rum do you like in your coquito? In a 1.5 liter bottle of rum, there are roughly 50-ounce liquid ounces, of which only 8 ounces will be rum. You can make your coquito as heavy as you would like or not at all. Even without rum, the combination of spices and milk is extremely delicious.
- Plan ahead: If you are having a gathering, make your coquito the night before. Allow the flavors to marinate and chill before serving.
- When in doubt, double down: This recipe is easy to make, share, and drink. If you are making this recipe for a gathering, make more than you think you need. Believe me. It will be drunk. If there are any leftovers, don't tell anyone because someone will want to take some home with them.
Jo
Almost! Coco Lopez is not coconut milk. Is coconut cream. There are other brands of coconut cream but Coco Lopez is the most popular. The recipe calls for both: coconut milk and coconut cream.
Zoe Morman
Awesome, thanks!!! Like I said in the post, I didn't grow up with my family making the delectable drink. This is something I have been playing with from other people who have shared their recipes. I will most definitely remake ot with the added coconut cream. Can't wait!