Recipe courtesy of Alejandra Ramos

Coquito (Puerto Rican Coconut Eggnog)

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  • Level: Easy
  • Total: 2 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 16 to 20 small servings
Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.



Special equipment:
bottles, twine and labels, for gifting (optional)
  1. Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
  2. Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.  
  3. Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note). 

Cook’s Note

Feel free to play around with the flavors of your coquito to personalize it! A dash of almond or anise extract would be lovely. Some orange or lime zest would be a fabulous addition. You can even add some cocoa powder or thinned chocolate ganache for a chocolate version! For a low-alcohol version, replace the desired amount of rum with equal parts ice-cold coconut milk or whole milk. For a non-alcoholic or virgin coquito, replace the rum with 1 cup ice-cold coconut milk or whole milk and 1 cup ice-cold filtered water. The coconut cream solidifies in the cold, sometimes making this drink very thick after a night in the fridge. Let the coquito sit out for about 15 minutes before serving, then shake vigorously. If you're in a rush, you can run the bottle under warm tap water for a minute or so.