Coquito - Puerto Rican Eggnog
Coquito is a Puerto Rican holiday drink similar to eggnog that's made with coconut milk, warm spices, and rum. It can be made in as little as 5 minutes and makes a wonderful gift!
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This traditional Puerto Rican holiday beverage is a creamy, rich drink that is a beloved holiday tradition in Puerto Rico. In our home, we much prefer it over traditional eggnog.
Coquito is a staple at Puerto Rican holiday celebrations, and it's often served as an after-dinner drink or as a special treat during the holiday season. It's also a popular gift, and many people in Puerto Rico make large batches of coquito to give to friends and family during the holidays.
If you're looking to add some flavor and fun to your holiday season, give coquito a try - it's sure to be a hit with your family and friends. ¡Feliz Navidad!
For more holiday recipes, try my brown butter chocolate chip cookies, easy cinnamon rolls, or creamy cranberry pie with gingersnap crust.
Why This Recipe Works
- Unlike eggnog, this recipe does not contain any eggs, although there are some that do.
- It contains more unsweetened coconut milk than most recipes to cut back on the sweetness, as most coquito recipes tend to be very sweet.
- Flavored simply with cinnamon and vanilla.
- An easy, beginner friendly recipe that anyone can make!
Ingredient Notes
Coconut milk - Coconut milk is the main ingredient in coquito, and it gives the drink its rich, creamy texture and tropical flavor. Use canned coconut milk.
Sweetened condensed milk - Sweetened condensed milk is a thick, syrupy milk that is made by removing most of the water from regular milk and adding sugar. It's used in many sweet dishes, including coquito, to add sweetness and body to the drink.
Rum - Rum is a type of alcohol that is made from sugarcane juice or molasses. It's a popular ingredient in many tropical cocktails, including coquito, and it adds a distinct, slightly sweet and spicy flavor to the drink.
Spices - My coquito recipe is flavored with cinnamon, and vanilla extract, which add warmth and depth to the drink.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Blender
- Large whisk
- Bowl
How to Make Coquito
- Combine the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, vanilla and cinnamon in a blender and blend to combine.
- Add the rum, if using, and blend again.
- Transfer into bottles and refrigerate for at least an hour to let the flavors meld before serving.
- Store in the refrigerator for up to 2 weeks.
Tips for Success
- If you don't have a blender, you can whisk the ingredients together in a large bowl.
- Start saving old wine bottles or liquor bottles a few months before the holidays, run them through the dishwasher, and use them to bottle your coquito.
- I keep my coquito simply spiced, but you can add more cinnamon, nutmeg, cloves, allspice and other warm spices if you prefer.
- Add a pinch of salt to help bring out the flavors even more!
FAQs
The origins of coquito are not entirely clear, but it is thought to have originated in the 16th century, when Puerto Rico was a Spanish colony. During this time, coconuts were plentiful on the island, and the locals began to use them in various ways, including making a drink with coconut milk and spices. Over time, this drink evolved into the modern-day coquito.
I prefer to sip it chilled or over ice as an after dinner drink. Oftentimes at Christmas Eve we will pour it into shot glasses and hand them out to guests. It's also nice splashed into coffee!
Absolutely! Simply leave out the rum and serve it on the side if you prefer.
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Coquito
Ingredients
- 30 oz full fat unsweetened coconut milk (2 cans)
- 14 oz sweetened Cream of Coconut (1 can) such as Coco Lopez - usually found near the cocktail mixers
- 12 oz full fat evaporated milk (1 can)
- 28 oz sweetened condensed milk (2 cans)
- 2 tablespoons vanilla extract
- 1½ teaspoons cinnamon
- 1-2 cups white Puerto Rican Rum optional
Instructions
- Combine the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, vanilla and cinnamon in a blender and blend to combine.
- Add the rum, if using, and blend again.
- Transfer into bottles and refrigerate for at least an hour to let the flavors meld before serving.
- Store in the refrigerator for up to 2 weeks.
Notes
-
- If you don't have a blender, you can whisk the ingredients together in a large bowl.
- Start saving old wine bottles or liquor bottles a few months before the holidays, run them through the dishwasher, and use them to bottle your coquito.
- I keep my coquito simply spiced, but you can add more cinnamon, nutmeg, cloves, allspice and other warm spices if you prefer.
- Add a pinch of salt to help bring out the flavors even more!
We made this recipe last year with the intention of giving out a few bottles as gifts, but we ended up drinking it all ourselves! It is THAT good! (Apparently the limoncello we made the year before was also pretty good, lol. Don't tell anyone!)
That's amazing! Haha. Sometimes we have the best intentions but it's just too delicious to give up!! <3
My HR manager first introduced me to coquito 10 years ago at our annual holiday party. As much as I liked her recipe, the raw eggs in it mean it doesn't have much staying power. Now, it's not the holidays without Coley's coquito. It's a HUGE hit wherever it goes, cannot recommend it highly enough! Makes a big enough batch that you can bring it to parties, share with your friends and get your fill of night caps at home.
Thanks Anyah!! SO happy you love my recipe!! <3