Coquito Recipe: Authentic Puerto Rican Coconut Eggnog
Hey there! So, let me tell you about this Coquito recipe that’s been in my family forever. Every year around the holidays, my kitchen turns into a mini Puerto Rican fiesta, and the star of the show? This creamy, dreamy Coquito. (Not to brag, but my family kind of loses their minds over it!) I remember the first time I made it on my own—spilled coconut milk everywhere—but hey, practice makes perfect, right?
Why You’ll Love This Coquito
I whip this up whenever I want to feel like I’m back in my grandmother’s kitchen. It’s like a sweet hug in a glass. My brother always fights for the last drop (seriously, it’s become a tradition). And if you’re like me and not a fan of super complicated recipes, you’ll appreciate how uncomplicated this one is. Just throw everything in a blender and voilà!
Ingredients List
- 1 can of evaporated milk (or two if you’re feeling extra creamy)
- 1 can of sweetened condensed milk
- 1 can of coconut milk (sometimes I use coconut cream if I’m feeling fancy)
- 1 cup of white rum (or skip it for a family-friendly version)
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- A pinch of salt (trust me, it brings out the flavors!)
Directions
First things first, grab yourself a blender. (I mean, unless you really enjoy whisking by hand, then go for it!) Throw in all the ingredients. Blend until smooth—usually about 1-2 minutes. Here’s where I usually sneak a taste to see if it’s rummy enough. Too strong? Maybe just a splash more coconut milk. Not enough kick? Add a little more rum. Don’t worry if it looks a bit weird at first; it always does until it chills.
Pour the mixture into a glass jar or a bottle. Pop it in the fridge for at least 4 hours, but I think it tastes even better the next day. Give it a good shake before serving.
Notes
If you’re using coconut cream, watch out—it’s thicker, so you might need to play with the consistency a bit. Also, using freshly grated nutmeg instead of ground can really up your game!
Variations
Once, I tried adding a bit of chocolate syrup—let’s just say it was an interesting experiment but not my favorite. (Hey, you live and learn!) Adding a bit of almond extract can also give it a unique twist.
Equipment
Blender is best, but if you don’t have one, a hand mixer should do the trick just fine. And if all else fails, you can always stir like a maniac.
Storage Information
Keep it in the fridge for up to a week—though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
Serve it chilled with a cinnamon stick as a stirrer. We usually have it alongside some festive cookies for dunking. It’s the perfect holiday treat!
Pro Tips
Don’t rush the chilling process. I once tried serving it right away and regretted it—it’s worth waiting for it to get nice and cold.
FAQ
Can I make this ahead of time? Absolutely! Actually, it tastes even better after a day or two in the fridge.
What if I don’t drink alcohol? No problem—just leave out the rum and you’ve got a delicious virgin Coquito.
Can I use a different type of rum? Sure thing! Dark rum works well too, but it’ll give the Coquito a deeper flavor.
For more inspiration on holiday drinks, check out [this link](https://www.saveur.com/article/Recipes/Coquito/) to some other fantastic recipes.
