Yield: 8 servings
Coquito Recipe (Puerto Rican Eggnog)
This easy Coquito recipe has been our family's favorite for years! We make it every holiday season and it's always a hit.
Ingredients
- 1 ½ cups rum
- 2 cinnamon sticks, optional, but recommend for flavor
- 1 (14 oz) can sweetened condensed milk, or coconut sweetened condensed milk
- 1 (15 oz) can cream of coconut, Coco Lopez or Goya brand
- 1 (13.5 oz) can coconut milk
- 4 oz evaporated milk
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon ground cinnamon,
- ½ teaspoon vanilla extract
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Instructions
- OPTIONAL: In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid total) add rum and cinnamon sticks. Let soak for at least 24 hours, or up to a week. This will add an extra depth of spiced flavor to your Coquito!
- In a blender, puree all the other ingredients (sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, nutmeg, cinnamon, vanilla extract and optional shredded coconut) until smooth.
- Pour mixture into the bottle of rum and shake well to combine. Chill for at least 4 hours to allow the flavors to meld and for the Coquito to thicken. The coconut cream will help it thicken as it chills. If it's not thick enough after chilling, check the notes below to thicken it even more.
- Store in airtight container in refrigerator for up 8 weeks. Shake vigorously each time before serving. Serve chilled, in a glass, with a little cinnamon or nutmeg on top and enjoy! Wepa!
Notes
Storage: Store in an airtight container in the fridge for up to 8 weeks. Shake well each time before serving, as it will separate over time.
Yield: An entire batch will make approximately 58 oz, which will serve 8 people a little over 7-0z each.
Make it Thinner: During the blending step, leave out the shredded coconut and add a little more evaporated milk. You can also use less of the thick cream from the top of the coconut milk or skip it altogether.
Make it Thicker: Use less evaporated milk if you want an even thicker Coquito. Keep in mind that coquito will naturally thicken as it chills in the fridge. If it’s already been chilled and is still too thin for your liking, grab a can of coconut cream (not coconut milk). Scoop out only the thick cream from the top (not the watery part at the bottom) and blend it with the coquito. Once blended, put it back in the fridge to chill again.
Video
Nutrition
Serving: 1 serving, Calories: 611kcal, Carbohydrates: 68g, Protein: 6g, Fat: 25g, Saturated Fat: 20g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 111mg, Potassium: 338mg, Fiber: 2g, Sugar: 64g, Vitamin A: 169IU, Vitamin C: 2mg, Calcium: 197mg, Iron: 2mg