Coquito is a Puerto Rican eggnog like drink prepared with coconut milk that is traditionally served on Nochebuena (Christmas Eve). Easy and quick to make, it’s wonderfully creamy and perfectly festive.
For Latinos, the Christmas Holidays are more than just opening presents on Christmas morning. It is about family, food, festivity. It is about happiness, laughter, joy. It is about music, dance, and being loud. Yes, LOUD! It’s in our nature. We can’t help it, sorry!
The festivities run all the way up to New Years, but my favorite of all is Nochebuena (Christmas Eve). On this day, families get together for a big home gathering with lots of food, drinks, music, dancing and overall fun.
Ladies and gentlemen, I give you Coquito! The must-have rum cocktail for Christmas Eve!
For more Latin Christmas recipes, be sure to check out my Pasteles en Hoja and Roasted Pork Shoulder!
Ingredients
- Sweet Condensed Milk
- Evaporated Milk
- Coconut Milk
- Cream of Coconut
- Cinnamon
- Nutmeg
- Vanilla Extract
- Light Rum
How to make this coquito drink
- In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
- Add the cinnamon, nutmeg and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into a glass bottles, seal tightly and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Frequently Asked Questions
Coquito is a Puerto Rican eggnog like drink prepared with coconut milk that is traditionally served on Nochebuena. There are many variations to this drink, but the base ingredients are always the same: coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg and Caribbean Rum.
For this recipe I used evaporated milk, sweet condensed milk, coconut milk, coconut cream and Bacardi light rum. For the spices, I used cinnamon and nutmeg, and added a little vanilla extract for some extra flavor.
I did not use eggs because I wanted to keep the recipe light and simple.
Serve your coquito cold in small drink glasses, add a sprinkle of cinnamon or nutmeg on the top and enjoy. I prefer not to add ice as it dilutes the drink.
Because my coquito is made without eggs, it has a longer shelf life and is a great make ahead holiday drink. Store in sealed bottles or jars in the fridge and it will keep well for up to 1 week.
Recipe Notes and Tips
- If your blender is a regular size blender like mine, you will have to separate in two batches and pour into a large pitcher as you go.
- Leftovers can be kept refrigerated for about a week.
- Use light rum in this recipe, not dark.
More Drinks Recipes
- Pomegranate Holiday Sangria
- Cranberry Mojito
- Grapefruit Lime Margaritas
- Black and White Bourbon Milkshake
INGREDIENTS
- 14 oz (1 can) sweet condensed milk
- 12 oz (1 can) evaporated milk
- 13.5 oz (1 can) coconut milk
- 15 oz (1 can) cream of coconut
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 2 ½ cups light rum
INSTRUCTIONS
- In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
- Add the cinnamon, nutmeg and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into a glass bottles, seal tightly and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
NOTES
Nutrition
share your plate
Carmen Ruperto
Can you use spiced rum?
Vanessa
yes, you can.
Dora L Stone
I’ve heard about coquito, but I’ve never tried it. I’ll have to make this for Noche Buena
Silvia Martinez
I love coquito! Getting all the ingredients to make it soon!
Ale
OMG!!!!! This recipe looks amazing! I will have to try it soon. I have never tried a coquito.
Stephanie Payamps
Great recipe! Can’t wait to try it
Vanessa
Please do, it’s delicious!