Name: Puerto Rican Eggnog (Coquito) Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Puerto Rican
Ingredients: 24 ounces evaporated milk (two 12-ounce cans); 15-ounce can cream of coconut (such as Coco López); 13.6-ounce can coconut milk; 7 ounces sweetened condensed milk (about half a 14-ounce can); 1/2 cup coconut rum (Malibu is recommended); 2 teaspoons pure vanilla extract; 2 cinnamon sticks; 2 whole cloves; 1/4 teaspoon ground nutmeg (plus more for garnish)

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Introduction

Puerto Rican Eggnog, known as Coquito, is a creamy and flavorful holiday treat that combines rich coconut and warming spices. This easy-to-make drink is perfect for festive gatherings or cozy evenings.

A clear glass cup filled with a creamy, light beige drink that looks smooth and thick, topped with a sprinkle of fine brown spice powder all over. A single brown cinnamon stick rests inside the drink on one side, standing up slightly above the liquid. The glass has a ribbed texture with vertical lines, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces evaporated milk (two 12-ounce cans)
15-ounce can cream of coconut (such as Coco López)
13.6-ounce can coconut milk
7 ounces sweetened condensed milk (about half a 14-ounce can)
1/2 cup coconut rum (Malibu is recommended)
2 teaspoons pure vanilla extract
2 cinnamon sticks
2 whole cloves
1/4 teaspoon ground nutmeg (plus more for garnish)

Instructions

Step 1: Add the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, coconut rum, and vanilla extract to a blender. Blend on high speed for 3 to 4 minutes until the mixture is smooth and creamy.
Step 2: Pour the blended mixture into a large glass pitcher or jar. Add the cinnamon sticks and whole cloves, then stir gently to combine.
Step 3: Cover and refrigerate for at least 1 hour to chill and allow the spices to infuse the flavors fully.
Step 4: Before serving, remove the cinnamon sticks and cloves. Pour the Coquito into small glasses or shot cups and sprinkle lightly with ground nutmeg. Serve cold and enjoy.

Tips & Variations

For a non-alcoholic version, omit the coconut rum and add extra coconut milk or a splash of vanilla extract.
Use a fine mesh sieve if you prefer a smoother texture without any spice residue.
Add a pinch of cinnamon or nutmeg to the blender for an extra warm spice flavor.

Storage

Store Coquito in a sealed container in the refrigerator for up to 5 days. Shake or stir well before serving as ingredients may settle. Serve chilled for the best flavor and texture.

How to Serve

The image shows two clear glass cups filled with a creamy white drink. In the foreground, one cup is fully visible with vertical ridges along its sides, and behind it, another similar cup is partially visible. Both drinks have a smooth texture and a slight shine on the surface. Two brown cinnamon sticks lay casually beside the cups on a white marbled surface. The background is softly blurred with light colors and some small golden decorations, creating a warm and cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Coquito ahead of time?

Yes, making Coquito ahead allows the flavors to deepen as it chills. Let it rest refrigerated for at least an hour or overnight for best taste.

How strong is the alcohol flavor in Coquito?

The coconut rum adds a gentle sweetness and warmth without overpowering the creamy coconut base, but you can adjust the amount according to your preference.