This Coquito recipe is a holiday favorite in this household. It’s thick and creamy and has tastes of coconut, rum and cinnamon. Perfect over ice and enjoyed by the fire during the holidays.
Coquito Recipe
For the longest time my mom would bring Coquito over for Thanksgiving and she mysteriously would buy hers from her secret person. It was so delicious and so strong because we would serve all of our guests Coquito in shot glasses after dinner because it was so strong! But still delicious. Since then, I’ve been working on my own version of Coquito and OMGEE is it good. Now I freeze it and love to give it away as gifts for the holidays. So good!
Variations:
The ingredients are so easy to come by and so easy to make your own depending on what you like. Sometimes I add coffee, sometimes I add chocolate, and one time I added salted caramel! So good! However, for this year I decided to share my original recipe. The ingredients are mostly canned items, your favorite seasonings and rum! Once you mix all the ingredients together, I highly recommend to place it in the fridge or freezer to cool (overnight if you can resist). If you just cant wait, then place some in a shaker with ice and shake vigorously, then serve.
The Big egg debate:
Some recipes add egg yolk, which is why in some recipes you will see this called the Puerto Rican eggnog. However, I can achieve the same fizziness by adding ice to a shaker, so I leave the egg yolk out.
Puerto Rican Rum!:
This is a must, also there are thoughts as to using dark rum or light rum. I say just use Puerto Rican rum. The light rum will allow more of the coconut flavor to come through, darker rum will have more of an oaky flavor, which would taste great with toasted coconut, yum. My top three favorite rums from Puerto Rico are Bacardi, Don Q and Ron del Bariilito, there are many others to try but these are the one’s that I personally like. For this particular recipe I used Bacardi.
Ingredients:
(NOTE: cloves and Mexican chocolate was not used in this recipe even though it appears in this photo. Some times I make more than one recipe at a time.)
- Unsweetened coconut milk
- Cream of coconut – Coco Lopez (also great for Pina Colada’s)
- Clear rum
- Sweet condensed milk
- Evaporated milk
- Cinnamon
- Nutmeg
- Vanilla extract
- Coconut extract
- Lime zest- to lighten it up
Mix all the ingredients in a large bowl, then whisk or blend it all together. Serve cold.
Coquito-Puerto Rican Holiday Cocktail
- Total Time: 10 minutes
Description
This coquito recipe is a holiday favorite in this household. It’s thick and creamy and has tastes of coconut, rum and cinnamon. Perfect over ice and enjoyed by the fire during the holidays.
Ingredients
- 1 and 1/2 cups of clear rum
- 13 oz. unsweetened coco milk
- 15 oz. cream of coconut
- 14 oz. sweet condensed milk
- 12 oz. evaporated milk
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp coconut extract
- lime zest
Instructions
- Mix all the ingredients in a large bowl.
- Whisk or blend it all together.
- Serve cold.
Notes
This drink is best after letting it sit in the fridge overnight to let the flavors continue to mix.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Drinks
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