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Coquito Recipe

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A simple Coquito recipe that’s festive and perfect for lifting your holiday spirits. A rich and creamy coconut eggnog spiked with white rum.

When I first heard about this drink, I only had one question in mind. What’s the difference between a coquito recipe and a spiked eggnog? It turns out quite a bit. For starters, coquito has its roots in Puerto Rico and features coconut cream. Whereas, eggnog tends to use a dairy-based creamer.

Two small glasses half-filled with coquito garnished with cinnamon and nutmeg.

Additionally, a great coquito recipe features a high-quality Puerto Rican rum. While eggnog can be spiked with bourbons and whiskeys. In other words, what makes coquitos special is the use of island ingredients.

The coquito recipe ingredients, like white rum, egg yolks, and coconut cream in containers.

Just take a look at the amazing combination of holiday and tropical ingredients in this coquito drink. It combines rich, decadent flavors like evaporated milk and coconut cream with earthy spices and smooth white rum. You can’t go wrong with this one.

The condensed and evaporated milks, spices, and egg yolks in a blender.

How to Make a Coquito:

As you can tell, mixing this coquito recipe can be done in minutes.

  • First, in a blender or large mixing bowl, combine the egg yolks, sweetened condensed milk, cream of coconut, condensed milk, coconut milk, vanilla extract, all the spices, and white rum.
  • Next, blend the mixture for four to five minutes or until the drink is smooth and creamy.
  • Then, chill the coquito in your fridge for about 30 minutes.
  • Last, give it a quick stir before serving.

The mixed coquito recipe in a blender, just before being chilled.

Now, it’s true ours probably doesn’t qualify as a “traditional” Puerto Rican coquito recipe. However, it was given to us by Kim’s friend while living in Miami, Fl. I’m sure she’d agree it represents the traditional flavors quite well.

Two glasses half filled with coquito, chilled and ready to serve with cinnamon.

Here are a few tips to ensure your holiday coquito recipe turns out perfectly.

Tips:

  • Use a blender to mix the drink, it’s faster and easier to chill in the same container.
  • After chilling, make sure to stir the coquito before serving. The spices settle during the chilling process.
  • Go easy on the nutmeg, especially if you’re using it as a garnish. Nutmeg is a powerful spice.
  • Garnish the drink with whipped cream and cinnamon stick, trust me it’s yummy!

Want more holiday inspired drinks? Here are a few:

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A side-view of the finished coquitos in glasses, garnished with cinnamon and nutmeg.
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5 from 1 vote

Coquito Recipe

A simple Coquito recipe that's festive and perfect for lifting your holiday spirits. A rich and creamy coconut eggnog spiked with white rum.
Course Cocktail
Cuisine Caribbean
Keyword Coquito Recipe
Prep Time 30 minutes
Total Time 40 minutes
Servings 10 Servings
Calories 342kcal
Author John

Ingredients

  • 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.)

Instructions

  • First, 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.
  • Next, blend the mixture for 4 to 5 minutes until it is smooth and creamy.
  • Then, chill and stir before serving.
  • Last, it can be garnished with whipped cream, ground cinnamon, or cinnamon sticks.

Video

Notes

The calories listed are an approximation based on the ingredients and a four to six-ounce serving size. Actual calories will vary. The spices in the drink will settle as it chills, please give it a quick stir with a whisk before serving. Can be stored in the fridge for up to two days in a sealed container.

Nutrition

Serving: 6Ounces | Calories: 342kcal | Fat: 1g | Cholesterol: 39mg | Sodium: 2mg | Potassium: 3mg | Vitamin A: 1% | Calcium: 0.5% | Iron: 0.5%

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Comments

  1. Katrin

    This sounds very yummy indeed! Do you think this would work without the condensed milk? I am trying to keep my sugar intake low… Love the idea of the coconut mixed with wintery spices- and a healthy dose of rum!

    Reply

    • John

      Thank you for your comments, Katrin! Hmm, well, I am sure you can make it without sweetened condensed milk; however, I am not sure whether or not it will effect the texture of the drink. With that being said, there are some substitutes for the ingredient available. I checked Google and quite a few options showed up. By making the sweetened condensed milk substitute, you can control the amount and type of sweetener used. (i.e. unrefined sugar, honey, agave, etc.) I hope this suggestion helps. If you decide to make it without the sweetened condensed milk, please let us know how it turns out 🙂 I would love to know!

      Reply

    • John

      Thank you, Zach and Happy Holidays to you as well. This was the first time we had ever been exposed to coquito. Apparently, we had been missing out for years lol!

      Reply

  11. Elizabeth

    Ooooh this sounds absolutely fantastic! I need to try this recipe out over the holiday season. Wishing you all the best for the festives, and for 2017 when it comes!

    Reply

  13. sevenrosesblog

    This sound like fun! I was wondering if I can recreate this recipe starting from a basic Vegan homemade eggnog and then add all the other ingredients…

    Reply

  23. Lynn | The Road to Honey

    Such a fantastic twist on the traditional holiday eggnog. I have to admit that I really don’t do eggnog during the holidays; however, with all that coconut . . .well . . .let’s just say that I might make an exception for this divine beauty.

    Reply

    • John

      Thank you, Lynn! We are glad you liked the recipe. The coconut is pretty tasty in this drink and the rum is nice after a long day of opening presents lol!

      Reply

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