Coquito (Puerto Rican Coconut Eggnog)

Think of Coquito as the Puerto Rican version of eggnog! Made with a blend of coconut active ingredients, cinnamon, and rum. One batch makes lots for a party.

Every December I toss our annual Christmas cookie swap. It’s a straightforward event that we’ve honed to turnkey tradition throughout the years. I toss on some hipster Christmas music, set out a lot of holiday-appropriate nibbles like a cheese plate or crab dip, and also put a little Santa cap on our corgi due to the fact that ohmygod it’s lovable.

Drink-wise I keep it basic: mulled wine and coquito.

Mulled red wine is among those dishes that’s super very easy to make and everybody enjoys. Coquito is just as simple, but unlike mulled wine, no one recognizes they enjoy it. As the host, I feel it’s my merrymaking duty to introduce individuals to it.

Coquito is a traditional strike from Puerto Rico. It’s commonly called Puerto Rican eggnog due to its very similar taste profile and also occasional use of eggs in some variations.

The recipe is straightforward: coconut milk, rum, vanilla, as well as cinnamon. Boom. Done.

Anything after those standard components is up to you. Thus lots of recipes, coquito doesn’t have a precise recipe. The kind and amount of rum, the selection of spices, the sort of sugar, or perhaps whether to utilize eggs or otherwise can differ from recipe to dish and also person to person.

This means that coquito is a recipe that you form to your taste. Do not want nutmeg? Don’t utilize it. Want to serve it on the rocks? Rock on.

I like to sweeten mine with sweetened compressed milk and lotion of coconut. On top of that, I include fresh vanilla bean since I enjoy the rich, creamy flavor of vanilla when coupled with coconut.

Enjoy, experiment, and make the dish your own. It will rapidly become part of your vacation custom, also.

Coquito (Puerto Rican Coconut Eggnog) Recipe

Seek the lotion of coconut in the alcohol aisle if you can not find it with the other canned components. Great brand names are Coco Lopez or Goya.

In regards to the rum, use your fave. White, aged, or spiced— they’re all great. You can likewise omit it altogether as well as replace it with milk or almond milk for a virgin coquito.

When it concerns spices, feel free to include some ginger, cloves, or celebrity anise, which are typically located in other coquito recipes. This dish takes well to substitutions so feel free to get innovative.

Components
  • 1 14-oz can sweetened compressed milk
  • 1 15-oz can lotion of coconut (like Coco Lopez or Goya)
  • 1 12-oz can vaporized milk
  • 1 13.5-oz can of coconut milk
  • 2 tsps vanilla, or 1 vanilla bean, split and also seeded
  • 2 entire cinnamon sticks
  • 1/2 teaspoon grated nutmeg
  • 1 to 2 cups rum
  • Grated nutmeg or ground cinnamon for garnish (optional)
Method

1 Steep the spices: Place the sweetened condensed milk, lotion of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a big pan. Cozy over medium-high warm till simply beginning to simmer.

Get rid of from of warm, cover, and allow infuse for 30 mins.

2 Mix in the rum: Remove the cinnamon sticks and also the vanilla bean (if utilizing) as well as pour the mix into a punch dish or bottle. (Note: I wash and also dry the vanilla bean as well as cinnamon sticks, and also save them future infusions like rice dessert.)

Include 1 cup of rum and preference; include even more rum for a more powerful punch. I typically stick to around 2 cups as I choose it solid.

3 Chill in the fridge for at the very least 2 hours or for as much as 3 days.

4 Serve: Serve neat or over ice in small parts. Garnish with grated nutmeg or ground cinnamon as desired.

Leave a Reply

Your email address will not be published. Required fields are marked *