Holiday Coquito Recipe (Puerto Rico Eggnog)
Introducing coquito, the Puerto Rican answer to traditional eggnog. This delightful, egg-free beverage offers a light, creamy experience that’s perfect for celebrating the festive season.
Christmas is synonymous with festive cocktails, and eggnog is often the star-rich, creamy, and brimming with holiday spices, garnished elegantly with cinnamon sticks. It embodies the holiday spirit, a once-a-year cocktail that encapsulates the joy of indulgence during this special time.
My take on Puerto Rican eggnog provides a refreshing twist on the beloved classic. It’s not only quick and easy to prepare but also presents a smooth, light, and creamy alternative for your guests to enjoy as they toast to the season. For more holiday drinks check out, Creamy Hot Chocolate or, Homemade Chocolate Bombs.
And if you love eggnog as much as I do, try Nora’s delicious Eggnog Cheesecake recipe!
ARE COQUITO AND EGGNOG THE SAME?
Both coquito and eggnog have key similarities – they are both creamy Christmassy drinks with a naughty shot of booze. However, there are some key differences:
- Eggnog is made with eggs, hence the name. However, coquito is made with a coconut milk base, giving the drink a wonderfully light and refreshing twist.
- In eggnog, the eggs are beaten with cream and sugar. Whereas in Puerto Rican eggnog, the other ingredients are evaporated milk and sweetened condensed milk.
- Eggnog can be made with rum, brandy, or whiskey. However, coquito is a white rum drink. The alcohol is made in Puerto Rico and is a famous ingredient in their flavorful tropical cocktails, such as pina coladas!
These light creamy ingredients are refreshing, carrying the fragrant coconut flavor – in fact, ‘coquito’ means ‘little coconut’. In Cuba, they serve their coquitos with scoops of coconut ice cream.
EGGS VS NO EGGS?
Some coquito recipes include eggs, making them more complicated to create.
These recipes require a double boiler that acts as a bain-marie to cook out the eggs and keep them silky smooth.
Egg-based cocktails are very common, as egg white is often added to the cocktail shaker for any sour cocktail. Amaretto Sour, Gin Sour, Whiskey Sour, and the egg white create a beautiful frothy head on top of the drink.
This is the same in eggnog; the foam looks picturesque, lightly dusted with nutmeg. Plus, eggnog and some coquito recipes include egg yolks for a thicker drink and richer flavor. So you’re essentially serving a boozy spiced custard in a glass.
Whether you add eggs to your coquito recipe is up to you. My coquito recipe will be simpler to make since it does not require any eggs. Plus, it lasts longer in the fridge, so you can make a big batch and top up your coquito glass throughout Christmas!
MUST-HAVE INGREDIENTS
My Puerto Rican eggnog recipe is easy to alternate for any occasion during the holidays. Double or triple the recipe and pour it into pretty bottles to present this Christmas.
- Coconut milk or cream: Use coconut milk for a lighter feel, though traditional recipes may use coconut cream.
- Sweetened condensed milk: Adds a thick, creamy sweetness, foundational for dulce de leche.
- Evaporated milk: Unsweetened, thinner than condensed milk, it adds richness to both sweet and savory recipes.
- White rum: Essential for a Puerto Rican touch, with Bacardi being a popular choice.
- Vanilla extract: Enhances the creamy coconut flavor.
- Ground cinnamon, nutmeg, clove: The quintessential Christmas spices, perfect for festive cocktails.
- Cinnamon sticks: Ideal for garnishing your coquito masterpiece.
HOW LONG DOES COQUITO LAST?
It depends on how much you drink!
Stored in an airtight container or bottle in the fridge, it will last for two weeks. However, you may find it’s all gone after a couple of days!
Try a new light and coconutty cocktail this Christmas and New Year with my Puerto Rican eggnog recipe!
OTHER PUERTO RICAN INSPIRED RECIPES
FAQS
Yes, you can make a virgin Coquito that is equally delicious. You can substitute the white rum with almond or rum extract. This will result in a sweeter mocktail, so dilute it with some ice.
This is normal because the fat from the coconut milk or coconut cream will solidify and sink. This process causes the drink to appear lumpy. However, that does not mean that it’s gone bad. Just give the cocktail a shake or stir before serving again.
Yes! Instead of sweetened condensed milk and evaporated milk, you can use any vegan milk, such as almond or oat. You must also add a sweetener such as coconut or agave nectar.
COQUITO – PUERTO RICAN EGGNOG
Ingredients
- 2 cups Coconut milk
- 1 cup Coconut cream
- ½ cup Sweetened condensed milk
- 1 cup Evaporated milk
- ½ cup White rum
- 1 ½ tsp Vanilla extract
- ¼ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground clove
- Cinnamon sticks and ground cinnamon for garnish
Instructions
- Take the coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, rum, vanilla extract, cloves, cinnamon, and nutmeg to a blender.
- Mixed it well and then pour into a bottle and cover it. And place it in the fridge for at least 4 to 6 hours.
- Mix it well before serving, and decorate the glasses with a cinnamon stick on the side or sprinkle some cinnamon spice on top.
