More Holiday Drinks
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Often compared to eggnog, coquito is the rum-spiked coconut drink that no Christmas celebration in Puerto Rico is complete without. This holiday cocktail packs a flavorful punch; however, no two abuelas make coquito exactly the same way. Use it for a classic version, then experiment to create your ideal coquito. Here’s everything you need to know:
What People Are Saying:
“SO GOOD. I always want to give eggnog a chance, but usually it disappoints me. This coquito is what I'll be making every holiday season now!” - ann2554
Coquito is a traditional Puerto Rican cocktail usually served around Christmas. Made with cream of coconut, rum, vanilla, warming spices, and occasionally an egg yolk (like in this recipe), this creamy drink is traditionally served cold—make sure and let it chill in the refrigerator until you're ready to serve.
You’ll need a blender for this recipe, so grab your trusty one, and add in the cream of coconut, milk, rum, egg yolk (if using), ground cinnamon, vanilla, and nutmeg. Blend for a couple minutes, or until well combined. Once combined, give it a taste, and add more seasonings or rum if it’s not boozy enough for your taste.
Once it’s to your liking, add the coquito to a large container with a lid. Cover and refrigerate until it is well chilled, at least 2 hours, but you can go up to 4 days.
When you’re ready to serve, stir it well to disperse all of the cinnamon. Pour into cups, then garnish with cinnamon sticks and some more freshly grated nutmeg.
The full list of ingredients and instructions can be found in the recipe below.
Homemade coquito can last up to 4 days after it’s made, stored in airtight containers in the refrigerator. The eggs may begin to separate as time goes on, so make sure to stir well before serving.
(15-oz.) cans cream of coconut (such as Goya)
(12-oz.) cans evaporated milk
(or more) white rum
large egg yolk (optional)
ground cinnamon
pure vanilla extract
grated fresh nutmeg, plus more serving
Cinnamon sticks, for serving
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