Coquito (Puerto Rican Eggnog)
Rum and coconut milk give the Puerto Rican twist on eggnog a Caribbean flair. Smooth and creamy, this Coquito recipe is an easy drink to whip up for your holiday party guests!
Many Twists on Holiday Eggnog
While Eggnog may have originated in England, it has been adapted many ways, particularly in the States and Latin America.
Doing a little research on Latin American versions of Eggnog, you'll find that Mexicans have Rompope, Cubans have Crema de Vie, and Puerto Ricans have Coquito.
It's the last one that we're talking about today.
Puerto Rican Eggnog
There is actually very little history or legend available as to the origins of the Puerto Rican version of Eggnog, Coquito (pronounced koh-KEE-toh).
Spanish and English settlers would have most likely brought their version of the drink to the Caribbean, and then started adapting it for what ingredients were readily available.
Literally translated, 'little coconut,' it's no surprise that once in the Caribbean, coconut found its way into the mix.
What also became traditionally included was canned evaporated and condensed milk.
Now, if you're a regular reader here at Curious Cuisiniere, you'll know that we typically try to avoid such tinned concoctions, in favor of making everything from scratch. However, EVERY bit of research we did on Coquito pointed to the fact that the traditional way to make this drink was to pop open three cans: coconut milk, evaporated milk, and sweetened condensed milk.
So, in favor of authenticity, and simplicity, we decided to lay our "everything from scratch" tendencies aside and give this drink a try the traditional way.
It is the Holidays after all!
A Simple Coquito Recipe
When we say simple, we really mean it.
What can be more simple than pouring a few ingredients into the blender, giving it a good whir, until it picks up a little froth, and then pouring into glasses to enjoy?
It's the perfect, easy party drink for this busy time of year.
Eggs Or Not?
There is debate as to whether or not traditional Coquito should contain eggs.
Some say absolutely, others say absolutely not.
We'll leave the final decision up to you, but for this version, we opted to go egg-less to make it easier to serve the drink at a party, where it may set out all evening, or bring it to a gathering to share with friends, where you might not want to lug the cooler around with you, particularly after you are all decked out in your holiday finest.
Our Coquito Recipe
Our Coquito recipe creates a lightly sweet beverage with a wonderful mingling of spices and nutty coconut.
If you like your drinks sweeter, feel free to add more sweetened condensed milk. Have fun with the flavors until they're the way you like them!
How to Serve Coquito
Coquito is traditionally STRONG, and yes, ours follows that traditional tendency.
It's also rich.
So, it is not a drink to fill up a cocktail glass and merrily sip the night away. (Although, if you are so inclined, be our guest.)
Traditionally Coquito is served out of shot glasses (small aperitif glasses would work too).
If you would prefer to serve it in a larger cocktail glass or rocks glass (like we did here) add an ice cube or two into the glass. This will keep the drink delightfully chilled and help cut the richness, just a bit.
Coquito (Puerto Rican Eggnog)
Coquito, Puerto Rican eggnog, is the perfect holiday drink for a crowd!
Ingredients
- 7 oz canned coconut milk*
- 6 oz white rum**
- 6 oz evaporated milk
- 2.5 oz sweetened condensed milk, (more to taste)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon, (more to serve)
- ⅛ teaspoon nutmeg
Instructions
- Place all ingredients into the bowl of your blender. Blend until well mixed and slightly frothy, 2-3 min. Pour into a bottle and refrigerate until cold. Just before serving, blend again or simply shake well to mix and froth. Serve in chilled shot (or aperitif) glasses and sprinkle with cinnamon to serve. If using larger cocktail glasses or rocks glasses, serve over ice.
- Coquito will keep in a sealed jar in the refrigerator for 1 week. Shake before serving.
Notes
Some notes, thanks to feedback from Puerto Rican readers:
* Make sure the coconut milk is 100% milk and not a milk and water combination. Even creamier, and more traditional, is to use Coconut Cream (Creme de Coconut), if it is available.
** Bacardi Light Rum is a very traditional choice.
Nutrition Information:
Yield:
7Serving Size:
3 ozAmount Per Serving: Calories: 192
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Is the coconut cream sweetened or unsweetened?
Unsweetened for this recipe.
Don’t forget to put several very thin slices of lime rind (rind only, no juice!) in the mixture once it’s in the bottle.
Thanks for sharing Polly!
Hi Sarah. I’m new to your blog. I realize your coquito recipe is intended to simplify things for your audience but Creme of Coconut is an important if not the main ingredient of an authentic coquito. As a Puerto Rican that has sampled, collected, conversed, made, etc. this “national” drink of ours, never has Creme of Coconut been omitted. We’re also pretty particular about the rum we use and when moonshine isn’t available (haha), we tend to choose Bacardi Light as the rum of choice :-).
Thank you for sharing Sandy. We appreciate feedback and have added some notes to the recipe to reflect yours and Abby's comments.
@Sandy,
Actually, Don Q is the rum of choice in Puerto Rico. My father-in-law (born and raised in PR, lived there all his life) told me that Bacardi is “to wash the floors!” But, to each his/her own, right?
So it's eggnog with out the egg, just nog......
Super tasty Puerto Rican "nog"! 🙂
I love this recipe. I made it last year it was a hit. Thanks for sharing.
So glad you enjoyed it!
@Sarah Ozimek, this so Yummly Even without The alcohol
We're so glad you enjoy it!
Can I use rum extract instead of rum so my son can have it? He’s 13. Or is there something else I can use so it will taste similar? Thanks for your help,
Hi Teresa. Yes, you could definitely use some rum extract in place of the rum. Or you could omit the rum all together and just increase the vanilla a bit. (The flavor would be slightly different, but it would still be delicious.) Enjoy!
Thanks for this recipe!
Glad you found us! Hope you enjoy it!
Made this for New Years, taste is great and I know it will be better tomorrow!! Thanks for sharing a "simple" receipe for my favorite beverage at the holidays!!!
So glad you enjoyed it! Happy New Year!
Going to try this receip for Christmas thank you
Hope you enjoy it!
I’ve done something wrong here because mine taste like spiked baby formula. I remember having Puerto Rican eggnog years ago and thinking it was deliciious. In reading the coconut milk label it’s a blend of coconut milk and coconut water blend by Califia farms. 48 Oz bottle. I used Don Q cristal Puerto Rican rum. I followed everything exact. Should I have purchased 100 % coconut milk instead of milk/water blend? Is this the right rum. Help!!
How interesting Sean. We're sorry you're having trouble. I would venture that it is the coconut milk being a milk/water blend that just isn't giving the right texture or flavor. Hope you can give it another try with 100% coconut milk!
I add Goya frozen coconut bits to it..Yummy. That’s how my neighbors,who are Puerto Rican make it.
That does sound like a delicious addition!
Dont use coconut milk use coconut cream
I prefer a high quality Coconut Milk from the refrigerated section over the canned.
@Sean,
Having coquito at every holiday party since before I was of age, I can confidently say that coconut milk vs a milk/water combination is best. Equally important is using the other ingredients listed in this recipe - no substitutions. What’s great about coquito is that measurements can be tweaked to fit personal taste but egg yolks or not? I’ve had both and the yolks (the majority of Puerto Rican’s will say to use) produce a creamier result. Lastly Bacardi Light Rum vs Don Q.
Hi Abby. Thanks for sharing. When egg yolks are added do you find they are cooked into the mixture, or just blended in with the other ingredients?
Thank you for The recipe . I've always wanted to make this drink. As I am Puerto Rican but I'm not a big chef or kitchen lover. This recipe is so simple I don't have to b a chef!
Thanks Marisol! We hope you enjoy it!
Thank you. For being here. For folks like me.
You're welcome! We hope you enjoy the coquito!
Why not coconut rum?
Coconut rum would add a nice, extra coconut punch. Go ahead and give it a try!
Love New recipes,looking forward to yours.
Thanks Linda!
This was soooooo awesome the first time I made it. Maybe a bit on the sweet side. Today, the second time, I forgot the sweetened condensed milk. DO NOT FORGET the sweetened condensed milk! Just add more rum if its too sweet.
Good tip Teena! More rum is always a good option!