Updated: Nov 26
If you are looking for a tasty holiday drink, you are in the right place. Coquito (co-kee-to) is a Puerto-Rican coconut rum cocktail. It is also known as the Puerto-Rican version of eggnog. I consider it to be eggnog’s better tasting sassy cousin, but that's just my opinion.
When I think of Coquito I think of the holidays, because growing up, that's when my mom or aunts would make it. Since this drink is a very winter/holiday drink for me, I associate it with all the winter spices. As you will see below, I enjoy using all these spices in my version of Coquito. If you don't know this about me, I am Dominican/Puerto-Rican. This is why I call this recipe my 'Dominican/Puerto-Rican recipe'. Growing up, I tried my Puerto-Rican aunt's version of Coquito and I also tried my Dominican mother's version. Somehow, it lead me to intertwine them into my very own version.
Making coquito is so simple. All it takes is mixing these ingredients. If you have a bigger blender you can simply pour your ingredients straight into your blender and blend away. In my case, because I have a small blender, I pour all the ingredients into a mixing bowl and I blend in portions.
1 15 oz can of 'Coco Lopez' cream of coconut
1 13.5 oz can of GOYA coconut milk
1 12 oz can of Nestle Carnation's evaporated milk
1 14 oz can of Borden Magnolia's condensed milk
1 teaspoon of cinnamon (If you are like me you might add more cinnamon)
1 TSP of Caridom Artificial Black Vanilla Extract
¼ TSP of freshly shaved nutmeg
A pinch of salt
Coconut flavored Bacardi (Add to taste)
*optional* ½ cup of water + 2 anise stars + 3/4 TSP of cloves
*This recipe makes about one container full of the glass bottles used in the photos*
1. Boil 1/2 cup of water with Anise stars + cloves.
2. Mix the following: Coco Lopez+ coconut milk+ evaporated milk + condensed milk+vanilla extract. Blend away! (Blend in portions if needed)
3. Once blended add a tiny pinch of salt + ground cinnamon+shaved nutmeg.
Stir this up and now you are ready for the liquor. I use Coconut flavored Bacardi. I am not much of an alcohol drinker so I make my batch very light and then once ready to drink I make it stronger for my boyfriend. I recommend keeping it light especially if you're making a batch for a large group of people. This way it works for anyone. If anyone likes theirs stronger, they can simply add more liquor then.
4. Now you are ready to pour your coquito into the container of your choice. I used an airtight glass bottle which I purchased in a convenience store close to home, however, you can find the same on Amazon, here's a link.
5. The final step is ready to refrigerate. I would say at minimum to cool for an hour but truthfully the more you allow it to chill the better the flavors settle together. Once it's chilled. Add a cinnamon stick to your glass for the aesthetics + extra flavor and Voilà!