Coquito is a festive and delicious cocktail to serve at your next party. This Puerto Rican drink is a creamy and sweet blend of coconut milk, rum, and spices, making it the perfect holiday treat.
Traditionally served during the Christmas season, coquito is a beloved beverage that has become popular all year round. The recipe varies from family to family, with some adding condensed milk or egg yolks for extra richness. Some even add a touch of coffee or chocolate for added flavor. No matter how it’s made, coquito is a crowd-pleaser that is sure to impress your guests.
Coquito is a traditional Puerto Rican holiday drink that has been enjoyed by generations of Puerto Ricans. The word “coquito” means “little coconut” in Spanish, and it is made with coconut milk, sweetened condensed milk, cinnamon, and white rum. While coquito is often compared to eggnog, it is a unique drink with its own distinct flavor and history.
The origins of coquito are somewhat murky, and the drink’s history is often passed down through oral tradition. According to Wine Enthusiast, the most common story is that coquito was originally made with pitorro, a moonshine rum made from sugarcane that was buried underground to ferment. Over time, the recipe evolved to include coconut milk and other ingredients, and the drink became a staple of Puerto Rican holiday celebrations.
Coquito is typically served during the holiday season, and it is particularly popular on Three Kings Day, which is celebrated on January 6th. According to Hiplatina, coquito is believed to have originated in the 1900s, although some accounts suggest that the drink has roots in Puerto Rico’s colonial history.
How to Make It
- 50 oz (1,500ml) of condensed milk
- 50 oz (1,500ml) of evaporated milk
- 25 oz (750ml) of coconut cream
- 25 oz (750ml) of Puerto Rican rum
- Three to four teaspoons of vanilla extract
- Three to four teaspoons of cinnamon
- A teaspoon of nutmeg
- Combine all of the ingredients, excluding the rum, into a large saucepan and place over low to medium heat
- Bring the mixture to a simmer and stir well
- Once the blend is simmering, take it off the heat and let it cool down before mixing in the rum
- Pour the drink into sealable bottles or containers and store in the fridge
- When you're ready to serve, pour the cocktail over ice in old-fashioned glasses
Coquito is a versatile cocktail that can be adjusted to your taste preferences. If you prefer a more spiced drink, you can add cloves or pumpkin spice to the mixture. If you prefer a stronger drink, you can add spiced rum or whiskey. You can also experiment with different types of milk or cream to create a unique flavor profile.
Choosing Your Rum
The best rum to use for making coquito is a dark or spiced rum, which adds a rich and complex flavor to the cocktail. Popular choices include Bacardi, Don Q, and Captain Morgan.
Coquito is a versatile cocktail that can be customized to your taste preferences and seasonal ingredients. Here are some variations to try:
For a fall twist on the classic coquito, add pumpkin puree and pumpkin pie spice to the mix. Simply blend together coconut milk, evaporated milk, sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and rum in a blender until smooth. Chill and serve in glasses rimmed with ground cinnamon and shredded coconut.
For a decadent and chocolatey version of coquito, add Nutella to the mix. Blend together coconut milk, cream of coconut, sweetened condensed milk, Nutella, vanilla extract, and rum until smooth. Chill and serve in glasses rimmed with cocoa powder and hazelnuts.
For a nutty twist on coquito, add pistachio flavor to the mix. Blend together coconut milk, evaporated milk, sweetened condensed milk, pistachio pudding mix, vanilla extract, and rum until smooth. Chill and serve in glasses rimmed with crushed pistachios.
Brandy or Whiskey Coquito
For a boozy twist on coquito, substitute rum with brandy or whiskey. Blend together coconut milk, evaporated milk, sweetened condensed milk, cinnamon, vanilla extract, and your choice of liquor until smooth. Chill and serve in glasses rimmed with ground nutmeg.