Originally published: July 14, 2014 Updated: November 28, 2018 by Analida
Coquito is a creamy coconut milk beverage native to Puerto Rico. Literally translated it means “little coconut,” however there is nothing little about this drink. Its taste is rich, creamy and accented with a hint of vanilla and cinnamon.
Coquito is traditionally served at Christmas time
In my opinion, it should be enjoyed year round. Variations abound and every family boasts to have the BEST recipe.
Although I am not Puerto Rican, through trial and error I have come up with my own coquito concoction which, if I may say so myself, is not so bad. This is like drinking your dessert!!!
Does coquito have eggs?
What makes coquito so rich and creamy is the mixture of sweetened condensed milk and coconut milk. No eggs! How can anything with sweetened condensed milk not be good?
One very important note: coquito tastes much better cold, so make sure you allow plenty of time between preparation and serving. I normally like to allow 4-6 hours. Make sure you stir it before you serve it. Don’t leave it in the fridge longer than 2 days. Enjoy it fresh if possible.
A little coquito history
Coquito is a very close cousin of eggnog, enjoyed by many throughout the English speaking world. Eggnog comes to us from England where it was enjoyed in the manorial estates which had plenty of eggs and milk, the main ingredients in this delicious libation.
Similar beverages date back to the Middle Ages. In those times, a beverage called “posset” was also popular in country manors. Posset’s main ingredients were also eggs and milk accented with spices and “spiked” with whatever alcohol was on hand ( most likely a brandy of sorts.)
When the settlers came to America, they brought along eggnog, of course. Along the way, rum made its way into the drink due to the abundance of sugarcane, the raw material for rum.
How long does it take?
Coquito is easy to make since all you need to do is put all the ingredients together and blend! For the vanilla make sure you use pure vanilla extract, it does make a difference.
Here are the super simple steps to make a great batch of coquito:
Step 1: Be sure you have a 6 cup blender. This recipe will make a 6 cup batch but here are some key items since all the ingredients add up to 57 ounces but the blender holds 48. You won’t get every drop out of the cans of sweetened condensed milk or coconut milk. Don’t worry about scraping every last drop from the can.
Step 2: Get your ingredients together: vanilla, sweetened condensed milk, water, rum and coconut milk.
Step 3: Add all the ingredients but add the coconut milk last just up to the 6 cup line. ( You can go a little over.)
Step 4: Pop on the lid and hold it down with your hand and gently blend it. Chill it in the refrigerator and give it a stir before serving. Enjoy!
If you are making this for your Christmas parties let me know how you like it, I’d love to hear! If you are still shopping for your foodie friends and family checkout my foodie gift guide too!
Here are a couple more of my favorite Latin cocktails you have to try for your next happy hour.
Grapefruit rosemary mojito is a fusion drink with such a nice herbal note of flavors you will love it!
The coconut mojito is a tasty tropical twist on classic mojito but you put da lime in da coconut and drink it all up!
You have to try the blue margarita that is so easy to make and reminds me of the blue waters of the Caribbean.
Here is an authentic recipe for Puerto Rican coquito. This recipe has no eggs and is uses coconut milk. This is very popular during the holidays and sometime it is called egg-free eggnog.
Place the water, sweetened condensed milk, rum, vanilla in the blender. Add the coconut milk last just up to the 6 cup line. Hold the lid tightly and gently blend. Chill in the fridge for up to 6 hours before serving. Stir again before serving.
- Pour into small 6 oz. glasses and sprinkle with a little cinnamon. Enjoy!