Puerto Rican Coquito is a creamy dreamy holiday beverage that is similar to egg nog, but with a tropical flair. Coquito traditionally uses coconut milk to bring out the essence of the Caribbean. There are many variations of this drink, including one that uses cream of coconut for a more intense flavor. I have made this recipe for years and have perfected the balance of flavors, smoothness, thickness, sweetness, and rum content. We give this treat as Christmas gifts each year and it always gets rave reviews!
There are many ways to serve Coquito, and I have fun every year trying them all. Traditionally, Coquito is served with a sprinkle of cinnamon and nutmeg. This year, I have been dipping the rim of the serving glass in a small bowl of Coquito and then dipping the rim into a mixture of cinnamon, sugar, and nutmeg. Another way I like to serve this refreshing holiday drink is with whipped topping and a sprinkle of toasted coconut flakes. Any way you serve it, your guests will absolutely fall in love (with you and the Coquito!).
Favorite Holiday Recipes
Slow Cooker Apple Cider 
Secret Ingredient Pecan Pie 
Cherry Pecan Snowball Cookies
How to make Puerto Rican Coquito
Coquito is one of those recipes that seems as though it would be difficult to make, but in actuality, it’s very simple. And bonus, this recipe makes enough for a crowd so you won’t have to play bartender all night at your holiday event.
Equipment Used
- Saucepans – used to boil the cinnamon water
- Mixing Bowl – used to mix Coquito ingredients
- Punch Bowl – used to serve Coquito to guests (if needed)
- Swing Top Glass Bottles – used to store Coquito in the refrigerator (if needed)
Ingredient List
- Cinnamon Water – cinnamon sticks, water
- Milk Blend – egg yolks, evaporated milk, coconut milk, sweetened condensed milk
- Alcohol – white rum
Recipe Preparation
- In a small saucepan over high heat, add cinnamon sticks and water and bring to a boil. Reduce heat to medium and continue to cook until liquid is reduced to 1 cup. Remove cinnamon sticks and allow cinnamon water to cool.
- In a medium saucepan whisk egg yolks and evaporated milk until well blended. Cook over low heat, stirring constantly until mixture thickens and can coat a spoon. DO NOT BOIL! Allow mixture to cool only slightly. If mixture cools too much it will not blend smoothly once you add the sweetened condensed milk.
- When cinnamon water has cooled slightly, stir in the coconut milk until well blended.
- In a large punch or mixing bowl, whisk together the coconut mixture, yolk mixture, sweetened condensed milk, and rum. Chill Puerto Rican Coquito well and serve.
- For Non-Alcoholic Coquito – Use only 3 cans of sweetened condensed milk and leave out the rum.
Puerto Rican Coquito
Ingredients
- 8 cinnamon sticks
- 2 cups water
- 6 large egg yolks
- 3 12 oz canned evaporated milk
- 2 cans canned coconut milk
- 4 14 oz canned sweetened condensed milk
- 3 cups white rum
Instructions
- In a small saucepan over high heat, add cinnamon sticks and water and bring to a boil. Reduce heat to medium and continue to cook until liquid is reduced to 1 cup. Remove cinnamon sticks and allow cinnamon water to cool.
- In a medium saucepan whisk egg yolks and evaporated milk until well blended. Cook over low heat, stirring constantly until mixture thickens and can coat a spoon. DO NOT BOIL! Allow mixture to cool only slightly.
- When cinnamon water has cooled slightly, stir in the coconut milk until well blended. In a large punch or mixing bowl, whisk together the coconut mixture, yolk mixture, sweetened condensed milk, and rum. Chill well and serve.
Notes
- For Non-Alcoholic Coquito – Use only 3 cans of sweetened condensed milk and leave out the rum.
