Authentic Coquito (Coconut Eggnog) Recipe
Introduction
Coquito, often called Puerto Rican coconut eggnog, is a creamy and festive holiday drink that blends rich coconut flavors with warm spices and rum. This authentic recipe creates a smooth, indulgent beverage perfect for sharing with friends and family during the holiday season.
Ingredients
- 1 can (15 oz) cream of coconut (Coco Lopez brand preferred)
- 1 can (15 oz) coconut milk
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 2 large egg yolks (optional)
- ½ to 1 cup Brugal or dark spiced rum
- ½ to 1 cup Bacardi white rum or coconut rum
- 2 cinnamon sticks
- Cinnamon sticks, star anise, and ground nutmeg for garnish
Instructions
- Step 1: Pour the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, ground cinnamon, freshly grated nutmeg, vanilla extract, and egg yolks (if using) into a blender. Blend on high for 2 minutes until smooth and creamy.
- Step 2: Add ½ cup each of Brugal or dark spiced rum and Bacardi white or coconut rum to the blender. Blend for about 30 seconds, then taste.
- Step 3: If you prefer a stronger rum flavor, add up to an additional ½ cup of either rum and blend again. Avoid exceeding 2 cups of rum total to maintain balance.
- Step 4: Pour the coquito into a bottle with an airtight lid. Add 2 cinnamon sticks and refrigerate for at least 4 hours, or preferably overnight, up to three days to let the flavors meld.
- Step 5: Serve chilled in glasses garnished with a cinnamon stick, a sprinkle of ground nutmeg, and a star anise seed for a festive touch.
Tips & Variations
- For a richer texture, include the egg yolks, but omit them for a lighter, egg-free version.
- Adjust the rum amount to suit your taste, but keep the total under 2 cups to preserve the creamy balance.
- Use high-quality cream of coconut like Coco Lopez for authentic sweetness and flavor.
- Serve with ice if you prefer your coquito extra cold and refreshing.
Storage
Store coquito in the refrigerator in a sealed bottle for up to three days. Shake well before serving, as ingredients may separate. Reheat gently if desired, but it is traditionally served cold. Consumption is best within a few days for optimal freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make coquito without eggs?
Yes, the egg yolks are optional and can be omitted for a smoother, egg-free version. The drink will still be creamy and flavorful.
How long does coquito last in the fridge?
Coquito can be stored safely in the refrigerator for up to three days. Beyond that, the freshness and flavor may decline.
PrintAuthentic Coquito (Coconut Eggnog) Recipe
Authentic Coquito is a traditional Puerto Rican coconut eggnog made with a rich blend of cream of coconut, coconut milk, evaporated and sweetened condensed milk, warm spices, vanilla, and rum. This creamy, festive drink is perfect for holiday celebrations, combining tropical flavors with the comforting essence of eggnog. Served chilled and garnished with cinnamon and nutmeg, Coquito offers a smooth, flavorful experience that’s both refreshing and indulgent.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 to 12 hours (including chilling time)
- Yield: About 6 to 8 servings 1x
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
Ingredients
Liquid Ingredients
- 1 can (15 oz) cream of coconut (Coco Lopez brand preferred)
- 1 can (15 oz) coconut milk
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- ½ to 1 cup Brugal or dark spiced rum
- ½ to 1 cup Bacardi white rum or coconut rum
- 1 teaspoon vanilla extract
Spices
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 cinnamon sticks (for infusion)
Other
- 2 large egg yolks (optional)
- Cinnamon sticks, star anise, and ground nutmeg for garnish
Instructions
- Combine ingredients: Pour the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, ground cinnamon, freshly grated nutmeg, vanilla extract, and egg yolks (if using) into a blender.
- Blend the mixture: Blend all the ingredients on high speed for 2 minutes until the mixture is smooth and well combined, ensuring a creamy texture.
- Add rum gradually: Start by adding ½ cup each of Brugal or dark spiced rum and Bacardi white rum or coconut rum. Blend for about 30 seconds, then taste the mixture. If you desire a stronger alcoholic flavor, add up to an additional ½ cup of either rum, blending again and tasting. Do not exceed 2 cups of rum total.
- Infuse and chill: Pour the blended Coquito into an airtight bottle and add 2 cinnamon sticks for infusion. Refrigerate the bottle for at least 4 hours, preferably overnight, or up to three days to allow all the flavors to meld beautifully.
- Serve: Serve the Coquito chilled in glasses. Garnish each glass with a cinnamon stick, a sprinkle of ground nutmeg, and optionally a star anise for an aromatic presentation.
Notes
- Egg yolks are optional; omitting them will result in a non-egg Coquito variation.
- The amount of rum can be adjusted to taste but should generally not exceed 2 cups total to maintain balance.
- Chilling the Coquito for several hours or overnight greatly enhances the flavor profile.
- Use an airtight container for storage to prevent absorption of refrigerator odors.
- This recipe keeps well in the refrigerator for up to three days.
Keywords: Coquito, Coconut Eggnog, Puerto Rican Drink, Holiday Beverage, Creamy Coconut Cocktail
