If you’re not drinking Coquito for Christmas, is it even Christmas? Ok, yes it is, but you should be! And this recipe is so GOOD!
I’m not a fan of eggnog (don’t attack me) but Coquito, yes! Coquito is the Puerto Rican version of eggnog, but with flavors of coconut & rum. My recipe is egg free, and made with white rum. And since most of the ingredients come from a can, I use homemade condensed milk instead and that really makes a difference in the taste! Super easy to make. Think Caribbean Christmas vacation in a glass! Check out my recipe on the blog! Link in the bio.
The first time I had coquito, I knew I was going to love it! Coconut and rum, you really can’t beat those flavors. It truly is Caribbean Christmas vacation in a glass!
What is Coquito?
Coquito originated in Puerto Rico. It means “little coconut” in Spanish. And is mostly enjoyed around the holiday season. At the start of Thanksgiving and all throughout Christmas, and even into three kings. Which is one of their most celebrated holidays of the year.
I’ve had eggnog, it’s good, but honestly I’m not crazy about it. Coquito is the Caribbean version and the first time I had it I was so upset I didn’t try it sooner. It’s just the perfect holiday drink.
Traditionally, it’s made with raw eggs and can be VERY sweet! A lot of recipes call for cream of coconut or “coco lopez” although delicious, versions that contained said cream of coconut were overwhelmingly sweet and I could never finish the drink. So, my inspired version is egg free and less sweeter. But I don’t skimp on the rum!
My recipe is a simple blend of coconut milk, condensed milk and evaporated milk. And of course, rum. I always use white rum, but you can use dark rum if you’d like. This drink contains spices like cinnamon and nutmeg. Since most of the ingredients come out of a can, I like to make my own sweetened condensed milk for a really fresh taste. It’s very easy to make and if you can, PLEASE DO! It really elevates the flavor and gives it a silky and delicious texture. But of course If you’re in a pinch for time, canned will do.
How to: sweetened condensed milk for the coquito
- In a saucepan, add 3 cups of whole milk along with 3/4 cup sugar on medium heat just until until it starts to simmer and the sugar dissolves.
- Turn the heat down to low and simmer for 40-45 minutes. The mixture will be reduce to 1 cup and be slightly thick and lightly golden in color. If there are any clumps in your condensed milk, run it through a fine mesh strainer just to ensure it’s smooth.
- Refrigerate for at least 2-4 hours before using. It will thicken overtime in the fridge.
Aside from making the condensed milk from scratch, the rest is SO easy. Just throw everything in a blender, bottle it up and toss in a cinnamon stick for good measure!
The taste is BEST, when it’s been chilling for at least 24 hours. I like to make mine a week in advance before enjoying it. You can store coquito in the fridge for up to 4 months in the and it’s best over ice. I used these bottles here and love to give them to friends and family during the holidays. They make wonderful gifts!
Coquito (Puerto Rican Eggnog)
Equipment
- Blender
- Old wine bottles
- Mason jar
- Sauce pan
- Spatulas
Ingredients
- 2 13.5 oz cans of coconut milk unsweetened
- 1 13.5 oz can of evaporated milk
- 1-1¼ cup homemade condensed milk see below
- ¾-1 cup white rum or dark rum
- 2 tsp vanilla extract
- 2½ tsp cinnamon
- ½ tsp nutmeg
- 1-2 cinnamon sticks
Condensed Milk
- 3 cups whole milk
- ¾ cup sugar
Instructions
Coquito
- Pour all the contents of each can into a blender, along with the homemade condensed milk. Add in the rum, vanilla extract and spices. Blend until well combined.
- Pour the coquito into clean old wine or alcohol bottles. Toss in 1-2 cinnamon sticks and refrigerate at least 24 hours before serving. Serve over ice and a sprinkle of cinnamon on top. Enjoy! This recipes makes 64 ounces of coquito.
Sweetened Condensed Milk
- In a saucepan, add 3 cups of whole milk along with 3/4 cup sugar on medium heat just until until it starts to simmer and the sugar dissolves.
- Turn the heat down to low and cook for 40-45 minutes. The mixture will be reduce to 1 – 1¼ cup and be slightly thick and lightly golden in color. If there are any clumps in your condensed milk, run it through a fine mesh strainer just to ensure it’s smooth. pour into a mason jar and allow it to come to room temperature before refrigerating.
- Refrigerate for at least 2-4 hours before using. It will thicken overtime in the fridge.
Notes
- If you’re pinched for time, you can totally use canned condensed milk. But, if you can, MAKE IT FRESH! Big difference in taste and very delicious.
- I like to use Bacardi white rum. In my opinion it’s the best for this beverage. But, you can also use dark rum.
- You can adjust the rum to your liking. 3/4 of a cup is just enough to taste without being overwhelming.
