Learn how to make the best Coquito recipe. 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.
Coquito is a favorite from Puerto Rico. This eggnog-like drink is prepared with coconut milk and 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, happiness, laughter, joy, 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 Year, 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.
With its creamy texture, warming flavors from the spices, and delicate coconut flavor, this is one delicious sip.
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 condensed 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 glass bottles, seal tightly and refrigerate.
- Shake the mixture well before serving. Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg, or place cinnamon sticks into glasses.
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, sweetened 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.
Some coquitos do use egg, though I prefer it without. Omitting the eggs means that the drink also has a longer shelf life, so it’s perfect to enjoy across the holiday season.
Coquito doesn’t contain any sugar as you get the sweetness from the condensed milk and coconut cream. It’s similar in many ways but has more of a tropical flavor.
Light rum, also known as silver or white rum is ideal for this coquito recipe. It is filtered several times and is very light in color and flavor so it doesn’t overpower the flavor of the coconut and spices.
To make a virgin coquito, you can leave out the rum to make a kid-friendly holiday drink. It will still taste creamy and delicious, but without the alcohol.
Once you have blended together with your ingredients, pour the drink into sealable mason jars or bottles. Close the lid and keep refrigerated till ready to serve.
Because my Puerto Rican coconut eggnog is made without eggs, it has a longer shelf life and is a great make-ahead holiday drink. It will keep well in the fridge for up to a week, so it’s a great make-ahead drink to enjoy throughout the holidays.
Serving Coquito
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. If you are serving a larger crowd, you can pour it into a pitcher and let everyone help themselves!
Coquito Variations
You can easily make different flavored coquitos. Make my chocolate coquito by adding in some dark chocolate, or try making different flavors like pistachio or strawberry! This is a great base recipe to add your own twist! I prefer not to add cloves to my coquito recipe, but add a little pinch if you like the flavor.
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
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Mildred
Just made this coquito recipe. It’s delicioso!!
Abrouss
I get that this is traditionally served cold, but it sounds like it would be delicious served warm or even hot! I can't to try this.
Maria d Torres
Thanks you
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!