Traditional Puerto Rican coquito has become a holiday staple in Miami, FL over the last few years. I have been making this recipe for over 5 years and gift it to close friends as a Christmas gift.
Traditional Puerto Rican coquito has become a holiday staple in Miami, FL over the last few years. I have been making this recipe for over 5 years and gift it to close friends as a Christmas gift every year. I make this recipe multiple times through out the holiday season and it is fool proof. This recipe was gifted to me by an elderly Puerto Rican coworker, she mentioned this recipe is passed down from generation to generation.
What is Coquito?
Coquito is a creamy, rum-based, Christmas drink that originated in Puerto Rico. Coquito is enjoyed during celebrations from Thanksgiving all the way through to Three Kings Day (January 6th). It's a delicious way to embrace the festive spirit and enjoy the taste of the Caribbean.It's often referred to as "Puerto Rican eggnog" due to its similar texture. Here's a breakdown of its key characteristics:
- Flavor profile: Rich and creamy with a coconut base, balanced by warm spices like cinnamon and nutmeg. The rum adds a distinctive kick.
- Ingredients: Typically includes coconut milk, cream of coconut, sweetened condensed milk, rum (often Puerto Rican rum), vanilla extract, and spices.
- Texture: Thick and smooth, with a luxurious mouthfeel due to the combination of coconut milk and cream.
- Serving: Traditionally served chilled in small glasses for a festive and flavorful treat. May be garnished with cinnamon or nutmeg for an extra touch.
How much coquito does this recipe make?
It’s a big batch recipe that makes about a gallon of coquito. You’ll have enough to share with friends or to hoard all for yourself. This is the recipe I use every year to gift friends and family,
Coquito Recipe Ingredients
- Full-fat coconut milk
- Coco Lopez cream of coconut
- Evaporated milk
- Sweetened condensed milk
- Ground cinnamon
- Nutmeg
- Salt
- Vanilla extract
- Puerto Rican rum
- Cinnamon sugar and cinnamon sticks for garnish
How to Make Coquito
- In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking.
- Lastly, add your bottle of rum. Once you’ve added everything and whisked well.
- Strain the liquid using a large mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
- Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
- Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.
- If you're pouring this into bottles to give to friends as a holiday present, add one cinnamon stick to the bottle.
Coquito Recipe Substitutions
For my vegan and dairy free friends, feel free to swap out the regular evaporated and condensed milks for coconut evaporated milk and coconut sweetened condensed milk. These simple swaps will make this a vegan coquito as well as a dairy free coquito.
Don't have Puerto Rican rum? Opt instead for any other Caribbean rum.
How to store Coquito
This eggless coquito recipe will keep in an airtight container for upto 3-4 months in the refrigerator. Be sure to give the bottle a good shake before serving. Shaking the bottle helps with the spices that settled at the bottom of the bottle as well as with any cream of coconut that may have solidified in the refrigerator.
Coquito Puerto Rico FAQs
Coquito is spanish for small coconut. This big batch coquito recipe has cream of coconut and full fat coconut milk, making it a creamy, boozy and coconutty drink. It has nothing to do with eggnog.
It is very different from eggnog. Coquito is closer to a piña colada than eggnog.
This traditional coquito recipe has no eggs in it.
More recipes to try
Check out these other recipes
Best Coquito Recipe
Ingredients
- 3 cans full-fat coconut milk 13.5 fl oz size
- 4 cans Coco Lopez cream of coconut 15 fl oz size
- 3 cans evaporated milk 12 fl oz size
- 1.5 cans sweetened condensed milk 14 fl oz size
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon of salt
- 2 tablespoon 2 tablespoon pure vanilla extract
- 1 bottle Puerto Rican rum of choice! 750 ml size, For this recipe I used Don Q añejo
- cinnamon sugar and cinnamon sticks for garnish
Instructions
- In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking.
- Lastly, add your bottle of rum. Once you’ve added everything and whisked well.
- Strain the liquid using a large mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
- Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
- Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.
- If you're pouring this into bottles to give to friends as a holiday present, add one cinnamon stick to the bottle.
Notes
Sonia Mendez says
I made this and gave it as a gift last year. Everyone loved it!