Today is Foodie Friday! In the spirit of the Christmas season, this week’s Foodie Friday is dedicated to two of my favorite Holiday/Christmas cocktails. I shared my Sorrel Drink Recipe with you all and now it’s time for the Coquito Recipe! What is coquito? Coquito is a traditional Puerto Rican coconut cream drink. It’s pretty much coconut eggnog/piña colada without the pineapple. Coquito is usually served during Christmastime and it is absolutely delicious. If you want to share your Coquito making skills with the world, pour homemade Coquito into a nice glass bottle, add festive trim and voila–an awesome gift!
Cream liqueurs are a huge deal during the holidays. Hello, spiked eggnog! Growing up, holiday dinners featured an assortment of rum-based “Ponche” liqueurs (Ponche Crema, Ponche Caribe, Ponche Diva & Ponche Kuba). I imagine most people are familiar with Baileys–the Irish whiskey-based cream liqueur.
The basic ingredients for the Coquito shouldn’t be difficult to find. Naturally, there are tons of variations on the Coquito recipe. For example, many people add raw eggs. I don’t. Some people add water. I prefer a thicker Coquito, so I skip the water. Ultimately, you can tweak the Coquito recipe to your liking.
What you’ll need for my Quick & Simple Puerto Rican Coquito Recipe:
- 1-15oz can of Coconut Cream (If you can only find a solid “creamed coconut,” you can make coconut cream by adding hot water.)
- 1-14oz can of sweetened condensed milk
- 1-12oz can of evaporated milk
- 1 tsp ground cinnamon
- A dash of ground nutmeg
- 2 1/2 tsp vanilla extract
- White rum (the amount of rum added is up to you. I also use Bacardi Puerto Rican rum.)
- In a blender, combine the coconut cream, condensed milk & evaporated milk.
- Add the cinnamon, nutmeg & vanilla extract to the mixture, blend well.
- Add the rum & blend for a few seconds. (Skip this step if you’re making Virgin Coquito.)
- Refrigerate the Coquito mixture.
- Pour into small glasses & garnish with a cinnamon stick and ground cinnamon.