Easy holiday Coquito is a festive Puerto Rican drink perfect for lifting your holiday spirits. A rich and creamy coconut eggnog spiked with white rum.
A few weeks ago, we were talking about holiday recipes. Since we live in Florida, it can be difficult to get in a festive mood. The bright sunshine and warm temperatures don’t exactly make you want to roast chestnuts over an open fire. We could have browsed social media or other blogs to find our inspiration, but that might’ve resulted in just another traditional dish. Instead, we decided to reach out to friends and family for help.
After we had talked with some relatives and requested help on Facebook, a fabulous recipe idea fell into our laps courtesy of Martha. She had suggested we make a coquito. We did a little research on coquitos and were thrilled with the results. This Puerto Rican holiday drink seemed to be the perfect representation of a Florida Christmas.
It’s an incredible combination of island flavors and traditional eggnog. The usual dull mix of egg yolks, cinnamon, clove, and nutmeg are brought to life when spiked with coconut milk, cream of coconut, and white rum. Needless to say, one sip of coquito and you will be in a different place altogether. Images of warm sands, crashing waves, and palm trees strung with Christmas lights fill your mind. The perfect vision of a Florida holiday season.
Making a coquito is pretty straight forward. It only involves mixing all the ingredients up in a blender or using a handheld immersion blender. First, in a large pot or directly in your blender, combine the egg yolks, evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, vanilla, cinnamon, clove, nutmeg, and white rum. Afterward, blend the mixture for 4 to 5 minutes until it is smooth and creamy. Chill before serving. Garnishing options include whipped cream, ground cinnamon, or cinnamon sticks.
Used for this recipe:
- 2 Large egg yolks
- 1 12 ounce can of evaporated milk
- 1 15 ounce can of cream of coconut
- 1 14 ounce can of sweetened condensed milk
- 1 13.5 ounce can of coconut milk
- 1 Teaspoon of vanilla extract
- 1/2 Teaspoon of ground cinnamon
- 1/8 Teaspoon of ground cloves
- 1/4 Teaspoon of nutmeg
- 1/2 Cup white rum (Bacardi, Captain Morgan’s, etc.)
In a large pot or straight into your blender combine the egg yolks, evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, vanilla, cinnamon, clove, nutmeg, and white rum.
Blend the mixture for 4 to 5 minutes until it is smooth and creamy.
Chill before serving.
It can be garnished with whipped cream, ground cinnamon, or cinnamon sticks.