Imagine a holiday drink that’s as essential to Christmas in Puerto Rico as eggnog is to the festivities in the States. Enter coquito: a rich, creamy coconut concoction spiked with rum, bringing warmth and cheer to every sip. While recipes may vary from one family to the next, the debate over whether to include an egg yolk adds to its charm. In my household, that debate is settled – the egg yolk stays. But feel free to tailor this recipe to your taste buds and preferences for your perfect coquito.
Coquito
Ingredients
- 2 cans 15 ounces each cream of coconut (like Goya)
- 2 cans 12 ounces each evaporated milk
- 1 cup or more of white rum
- 1 large egg yolk optional
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg plus more for serving
- Cinnamon sticks for garnish
Instructions
- In a blender, blend together the cream of coconut, evaporated milk, rum, egg yolk (if using), ground cinnamon, vanilla extract, and grated nutmeg until smooth and well combined, which usually takes 1 to 2 minutes. Taste it and add more rum if you desire a stronger kick.
- Pour the coquito into a large container with a lid, cover it, and let it chill in the refrigerator for at least 2 hours or up to 4 days. Before serving, give it a good stir to ensure the flavors are well mixed.
- When ready to serve, pour the chilled coquito into small cups, garnish with a sprinkle of nutmeg, and add a cinnamon stick for an extra festive touch. Now, raise your glass and savor the holiday spirit with every sip of this delightful coquito!