Coquito is the Puerto Rican version of eggnog but made with coconut cream and milk, and rum. Try this Puerto Rican Coquito recipe that’s easy to make.
More than gifts, the holiday season calls for cheering with eggnog or Puerto Rican coquito instead of Prosecco or champagne.
Ponche, eggnog, coquito or whatever you call it, it is basically the same beverage. They all share the same intrinsic yumminess that creates a sweet, creamy alcoholic beverage shared during the holidays. The ingredients you use will determine its final name.
So what’s the difference
Eggnog is a creamy, sweetened dairy based drink with whipped egg whites and served with cinnamon, chocolate, cloves or nutmeg.
Coquito is the Puerto Rican version of the traditional eggnog but made with coconut cream and milk, and rum. (Thus, the name “coquito”.)
The origins of the eggnog vary, but what’s clear is that it all started in England. From there, different variations according to climate, geography, culture and traditions started to emerge as is the case of the Puerto Rican coquito.
Other delicious ways to enjoy Puerto Rican coquito
Puerto Rican coquito is not only a drink, you can also add it to your coffee and tea during the holidays; use the eggnog or Puerto Rican coquito custard and make a natilla, or use it as a base for your holiday ice cream or holiday dessert.
You can always give it as gift. Who doesn’t love a delicious, homemade gift?
Variations: Drink outside the box
Use the main ingredients, mix and get creative.
Some say you are either an eggnog person or a coquito one. I am neither. One of my personal ponche recipes for the holidays is a divinely rich combination of both the eggnog and coquito; truly addictive and delicious, I must say.
So go ahead, find your own formula, make it unique to you, trying and combining your favorite liquors, or any rum (flavored or spiced), spices or even chocolate.
Use them all or just one or two: cream, milk, condensed and/or evaporated milk, coconut cream and milk. Try to adjust the flavors according to what best suits your holiday cravings and palate.
Make it vegetarian or vegan
For either a vegetarian or vegan version of this holiday drink, just use soy milk, rice milk or almond milk instead—soy nog, rice nog or almond nog, and blend them with coconut milk and/or cream of coconut.
Puerto Rican Coquito recipe
This Puerto Rican Coquito recipe is super easy to make. For best results, refrigerate overnight.
1 14-ounce can sweetened condensed milk
1 15-ounce can coconut milk
1 12 ounce can evaporated milk
1 cup white rum, or more if desired
4 egg yolks, beaten
1 15-ounce can cream of coconut or 1 cup of heavy cream
Pinch of sea salt
1 teaspoon pure vanilla extract
Ground cinnamon, to taste, and extra to serve
Ground nutmeg, to taste
Fresh whipped cream, optional
How to prepare the Puerto Rican Coquito recipe
Place all of the ingredients in a blender and blend until combined and frothy.
Pour into a glass pitcher and refrigerate for 2-8 hours. (The more, the merrier. I usually make it one or two days ahead of time to let the flavors settle). While setting in the refrigerator, do not stir. Let it rest undisturbed.
Serve “my way”: chilled with ground cinnamon, chocolate or topped with grated unsweetened coconut, fresh whipped cream, or even vanilla ice cream (optional).
Kitchen note: For a kid friendly version, just skip the alcohol.