Pistachio Coquito is a nutty, decadent, and creamy variation of our Puerto Rican holiday beverage. It is the perfect marriage of flavors: coconut sweetness and pistachios' nuttiness, with a splash of almond. Plus, the color of this coquito adds to the Christmas celebrations.
Coquito is always present at the Christmas celebration, and Pistachio Coquito is not to be left out.
Want to make your Christmas more tropical? Check out my Tembleque, a silky, delicate, no-bake custard. Puerto Rican Hojaldre, a moist spice cake with cinnamon, nutmeg, cloves, and allspice, will surely hit the spot. Pastelon, a ripe plantain, ground beef, and cheese casserole reminiscent of lasagna. Keto-friendly polvorones: These cookies use almond and coconut flour instead of all-purpose flour and monk fruit sweetener instead of regular sugar. They are still as delicious as the original Polvorones. They are sure to satisfy any coconut cravings.
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Why this recipe works
- Creamy Nutty Flavor: Pistachios add a rich, nutty flavor to the traditional coquito base of coconut milk and condensed milk. This combination creates a smooth, velvety texture and a slightly earthy sweetness that adds depth to the drink.
- Eye-Catching Color: The light green color of the pistachios makes this coquito stand out among traditional holiday drinks. It’s visually striking and perfect for festive gatherings, adding a fresh twist to the holiday table.
- Great for Gift Giving: Pistachio Coquito makes a delicious gift unless you have a friend who does not like or cannot have coconut. Other gifting recipes include Bread Pudding, Polvorones, or Sangria.
Ingredient Notes
- Pistachios: Pistachios bring a distinct color to this coquito and a mild, nutty flavor that is not overpowering. They balance delicately with the coconut milk.
- Coconut Milk: Coconut milk is the base of flavor for traditional coquitos and is the foundation for this recipe.
- Condensed Milk: Condensed milk adds an outstanding level of sweetness without overpowering the cocktail.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Coconut Condensed Milk: An incredible substitution to make this recipe vegan, gluten- or dairy-free.
- Evaporated Milk: If you are making this for someone who might not like or cannot ingest coconut, substitute with evaporated milk. Other options could be almond or oat milk.
- Cardamon: Add a pinch of ground cardamom to emphasize the pistachio flavor with an aromatic, slightly floral twist. Cardamom works well with nutty and coconut flavors, giving the coquito a more exotic flair.
- Chocolate: Add a touch of chocolate by blending in cocoa powder or melted chocolate. This variation has a luxurious, dessert-like flavor and combines well with the nuttiness of pistachio.
How to make Pistachio Coquito
Here are the step-by-step instructions to make pistachio coquito
Peeling the pistachios could be done the day before the day you want to make this recipe. It could be time-consuming, but the result is worth the effort.
- Making Spice Tea: Add water and selected spices to a small saucepot. Bring to a boil for 5 to 10 minutes.
- Once boiling, cover and turn the heat off. Let steep while it cools completely.
- Strain spices into a container. You may reserve for later use or measure the amount needed for the coquito.
- Making pistachio paste: bring water to a roaring boil in a saucepot. Once boiling, add pistachios. Boil for 2 minutes.
- After two minutes, shock the pistachios in an ice bath.
- As the pistachios cool, start rubbing the skin off with your fingers.
- In an empty pitcher or blender cup, add spice tea.
- Followed by coconut milk.
- And condensed milk.
- Continue by adding rum.
- Followed by pistachio paste and almond extract.
- Blend until well incorporated—option to strain the mixture and blend again to ensure a silky smooth texture.
Expert Tips
- Pistachios: If available, use raw pistachios, roast them, and grind them into a paste. If raw is unavailable, like in my case, use roasted pistachios like Wonderful Pistachios shelled roasted pistachios. The next option is to buy the paste/butter already made, like Amoretti Pistachio Butter, a super concentrated mixture with coloring that will bring flavor and color to your coquito.
- Plan: The spice tea and the pistachio butter take time to make. The spice tea must be at room temperature, and removing the pistachios' brown covering (optional) takes time. All is worth the effort, but make sure to prepare yourself. Also, if you make more than one batch or more batches in later days, prepare these items in bulk so that you do not have to repeat the process each time.
- Ratios: How much rum do you like in your coquito? One cup of rum is a good start, especially if you don't want the rum to overpower the drink. You can make your coquito as strong as you would like. Even without rum, the combination of spices and milk is exceptionally delicious.
Recipe FAQs
Stored in an airtight container, pistachio coquito typically lasts 4-5 days in the refrigerator. Shake or stir it well before serving, as it may separate slightly over time.
Buying pistachio paste or butter can be expensive. However, there are a few options. Amoretti Natural Pistachio Butter has a super concentrated flavor of pistachio and green coloring.
The natural green color of pistachios is often subtle. If you want a brighter green, add a tiny drop of green food coloring or matcha powder for a natural boost. Be careful not to overdo it; a little goes a long way.
Absolutely! You can freeze the coquito in a freezer-safe container for up to a month. Thaw it in the fridge and shake it before serving, as freezing can cause separation.
More Puerto Rican Holiday and Seasonal Recipes
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Pistachio Coquito
Equipment
- Immersion Blender standard blender
- small saucepot
- strainer
- bowl for ice bath
Ingredients
Spice Tea
- 2 cups water
- 4 cinnamon sticks
- 3 whole nutmeg
- 6 cloves
- 6 allspice
- 3 anise star
Pistachio Paste
- water enough to boil the pistachios
- 1 cup pistachios
Coquito
- 2 cans coconut milk
- 1 can condensed milk
- 1 teaspoon almond extract
- 1 cup rum
Instructions
- Making Spice Tea: Add water and selected spices to a small saucepot. Bring to a boil for 5 to 10 minutes.2 cups water, 4 cinnamon sticks, 3 whole nutmeg, 6 cloves, 6 allspice, 3 anise star
- Once boiling, cover and turn the heat off. Let steep while it cools completely.
- Strain spices into a container. You may reserve for later use or measure the amount needed for the coquito.
- Making pistachio paste: bring water to a roaring boil in a saucepot. Once boiling, add pistachios. Boil for 2 minutes.water, 1 cup pistachios
- After two minutes, shock the pistachios in an ice bath.
- As the pistachios cool, start rubbing the skin off with your fingers.
- In an empty pitcher or blender cup, add spice tea.
- Followed by coconut milk.2 cans coconut milk
- And condensed milk.1 can condensed milk
- Continue by adding rum.1 cup rum
- Followed by pistachio paste and almond extract.1 teaspoon almond extract
- Blend until well incorporated—option to strain the mixture and blend again to ensure a silky smooth texture.
Notes
- Pistachios: If available, use raw pistachios, roast them, and grind them into a paste. If raw is unavailable, like in my case, use roasted pistachios like Wonderful Pistachios shelled roasted pistachios. The next option is to buy the paste/butter already made, like Amoretti Pistachio Butter, a super concentrated mixture with coloring that will bring flavor and color to your coquito.
- Plan: The spice tea and the pistachio butter take time to make. The spice tea must be at room temperature, and removing the pistachios' brown covering (optional) takes time. All is worth the effort, but make sure to prepare yourself. Also, if you make more than one batch or more batches in later days, prepare these items in bulk so that you do not have to repeat the process each time.
- Ratios: How much rum do you like in your coquito? One cup of rum is a good start, especially if you don't want the rum to overpower the drink. You can make your coquito as strong as you would like. Even without rum, the combination of spices and milk is exceptionally delicious.
Ellavitta Williams says
This looks delicious I think I will try it for Thanksgiving!
Zoe Forestier Villegas says
Thank you Ellavitta! Please let me know how you liked it if you do!
Zoe Forestier Villegas says
This recipe is nutty and creamy, with a hint of sweetness.