Coquito is a Puerto Rican beverage similar to eggnog or rompope (Mexican eggnog). It is traditionally enjoyed on nochebuena, or Christmas Eve. It is given out as a gift in festively wrapped bottles. Sweetened condensed milk is used to sweeten, evaporated milk is used instead of milk, and coconut milk and rum give it an island flair. Think of it as eggnog that went on vacation and is laying on a tropical beach with sun, Reggae music, and the scent of coconuts wafting in the breeze. The silky texture and tropical coconut flavor will certainly bring some festive cheer to your Christmas Eve celebrations.

from: Winter Cocktails
makes: two 750 ml bottles worth

1 (12 oz) can evaporated milk
8 whole cloves
2 cinnamon sticks
1 (2 inch) piece of ginger, peeled and cut into rounds or 1 teaspoon chopped ginger from a jar
1 (14 ounce) can sweetened condensed milk
1 (13.5 oz) can coconut milk*
1 cup white rum
4 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon, plus more for garnish
1/8 teaspoon freshly ground nutmeg, plus more for garnish



Bring evaporated milk, cloves, cinnamon, and ginger to a boil over medium-high heat in a small saucepan. Remove from heat and let steep for 30 minutes. Strain liquid through a fine-mesh strainer and discard solids. Let cool to room temperature, about 20 minutes.

Place spiced milk mixture, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, ground cinnamon, and nutmeg in a blender and blend until fully combined and foamy, 1 to 2 minutes.


Pour into chilled glasses and dust with additional cinnamon and nutmeg. If giving as a gift, or not serving right away, funnel into jars or bottles that have tight fitting lids and store in the fridge.


* Do not substitute cream of coconut for coconut milk-it will make the coquito far too sweet

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