This Coquito is a creamy and delicious holiday cocktail. Known as Puerto Rican coconut egg nog, this cocktail has all the flavor and holiday spirit without the raw eggs. Coconut milk, rum, cinnamon and nutmeg combine to create a heavenly rich cocktail.
What is coquito?
Coquito is a creamy and rich rum cocktail made with different types of coconut milk. It’s a holiday tradition in Puerto Rico. The first time I was introduced to coquito was from a friend that came to my Christmas party. He makes his own rum and gifted us with a bottle. I was instantly addicted. It’s just the perfect holiday cocktail. If you love eggnog but get freaked out by the idea of drinking raw eggs, this is the holiday cocktail for you.
How to make coquito
Making coquito is really easy! Just mix all the ingredients and chill. My favorite part about this recipe is that you use up most of the canned ingredients. No extra leftover milks for the fridge!
- Pour all the ingredients in a large pitcher. Stir and mix well. Place in the fridge to chill for at least 4 hours. Serve with a cinnamon stick and top with shredded coconut.
Tips and tricks
- Fully chill the coquito. It’s best served really cold. Because it’s so thick, it can take a while to fully chill. It’s best served after chilling for 4 hours.
- Fridge time. The coquito can last in the fridge for up to 4 days. Because it contains milk it should be disposed of after this. So drink it up!
- Make it fancy. It is the holidays after all, even if you’re staying at home. Pour in an fancy glass and cheers to making it through this crazy year.
Looking for more cocktails? Try these!
Ingredients
- 1 15oz can cream of coconut (goya or coco lopez)
- 1 14oz can sweetened condensed milk
- 1 13.5oz can coconut milk
- 8 oz evaporated milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1½ cups dark rum
- 2 cinnamon sticks, more for garnish
- ¼ cup sweetened shredded coconut
Instructions
- Pour all the ingredients in a large pitcher. Stir and mix well. Place in the fridge to chill for at least 4 hours. Serve with a cinnamon stick and top with shredded coconut.