Puerto Rican Coconut Milk-Rum Christmas Drink: Coquito

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LOVE THIS DRINK PERFECT FOR THE HOLIDAYS

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Coquito always ROCKS. Totally kicks eggnog's butt. Nothing compares to coquito. I just have to clarify and add to what PPs have stated: Coquito requires CREAM of coconut, NOT coconut milk. Coconut milk makes coquito taste so lame in comparison. Trust me, cream of coconut is the way to go for a real kick.

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I love this recipe, even thou I make my own stile of coquito. I have read here so many coments about it is "ponche" o "coquito" I have been in a family of cookers and both way it is Coquito all depends what part of Puerto Rico you coming from.It is like "caldero" and "olla" some peolpe call it diferent depends where they come from. What you have to see and be happy for it is that many people like it not only Puertorricans.

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ove this christmas drink , its one of my favorit tradition drinks from my island. Even thou it has its variation eather way ,still so good. Its creamy , soft taste of coconut and the creamy of the milk. Just a little jazz of PUERTORICAN RUM. WAAALAAA. COQUITO.

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I am from Puerto Rico and this is a Puerto Rican recipe even if the ingredients have changed because of name brands. The real problem here is calling it Coquito when it has eggs. There are 2 different Christmas Drinks for Puerto Ricans that have almost the same ingredients with some variations depending on your taste.

There is Coquito that is made WITHOUT eggs! And there is Ponche that is made WITH eggs! Ponche coming from the Spanish (as in originating from Spain, not Spanish as everyone calls Hispanic people or things related to our culture which is a variation from the word Punch from British English because is where the Spaniards got it from.

So this is the recipe for Ponche not Coquito!

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I believe that this recepe is fine being labled Puerto Rican. My boyfriend is Puerto Rican born and raised and he uses egg in his Chquito. His recipe came from his Mami and she got it from her Mami who got it from her Mami and so on. You can't get any more Puerto Rican than that. I think its simply a matter of family tradition, and a small difference in your choice of ingredients does not make it a non Puerto Rican recipe. Its just a matter preference. Puerto Rico is a big Island with many different families and they make their dishes and drinks in many different ways.

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i am from puerto rico and some coquitos have eggs but it taste a lot better without the eggs.

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Mi Gente,
If you are going to label your Coquito Puerto Rican make sure you are using the right ingredients. It disturbs me that a more than affluent network, like Food Network, would get this wrong. DO YOUR HOMEWORK.
Along with the arroz con gandules, pernil, y pasteles we have the coquito straight from La Isla Del Encanto... and it doesn't contain eggs unless you're making a punch.

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2 CANS OF GOYA OR COCO LOPEZ COCONUT MILK
2 14 OUNCE CANS OF BORDEN SWEETENED CONDENSED MILK
BACARDI RUM (LIGHT RUM NOT DARK
2 CUPS OF THE BACARDI RUM OR MORE TO SUIT YOUR TASTE
3 EGGYOLKS ( NO WHITES
1/2 OF A TEASPOON OF CINNAMON
PLACE ALL INGREDIENTS IN A BLENDER FOR 1 1/2 MINUTES
POUR INTO CLEAN GLASS BOTTLES OR PITCHER
REFRIGERATE AND SERVE

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Everyone said this was the best coquito they ever had!!!! It was slamming!