Active Time
10 minutes
Total Time
10 minutes plus chilling
For many in Puerto Rico, it simply isn’t Christmas without a cup of coquito, a creamy coconut drink made with rum, sometimes referred to as Puerto Rican coconut eggnog. As Christmas Eve approaches, groups of carolers playing the güiro (a percussion instrument made from a gourd), the cuatro (a four-stringed guitar), and maracas are often met with the frothy, chilled holiday drink (whose name means “little coconut”) as they visit friends and neighbors.
This coquito recipe comes from cookbook author and Latin American food historian Maricel Presilla’s Puerto Rican cousin Elbita. It requires minimal prep time and leans on a few staples of traditional Puerto Rican desserts: a can of evaporated milk, sweetened condensed milk, coconut milk, cinnamon (or ground nutmeg), and rum. Choose a white rum to preserve the bright color of your coquito—Puerto Rican rums like Bacardi and Don Q are classic choices, though we also like Banks 5 Island in this drink for a little extra depth of flavor.
Not all recipes for coquito contain eggs, but they add richness and enhance the drink’s frothiness when blended. This coquito recipe starts with a cooked base, so it’s a good eggnog alternative for anyone who doesn’t wish to consume raw egg yolks. Adding egg yolks does have one downside: It shortens the shelf life of the coquito. Still, you should be able to store it in the refrigerator in a glass bottle or mason jar with a tight-fitting cap for up to four days. Give it a shake before pouring, and always garnish with a sprinkle of cinnamon or a cinnamon stick.
Ingredients
Makes 8 cups (sixteen 4-ounce servings)
Preparation
Step 1
Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
Step 2
Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.
Editor’s note: This recipe was originally published in ‘Gran Cocina Latina’ and first appeared on Epicurious in October 2013. Head this way for more of our favorite big-batch cocktails →
Leave a Review
Reviews (13)
Back to TopPichiPeaches this is authentic Puerto Rican coquito I'm an artesan cook and have made similar recipe for over 4 decades only difference is I use real coconuts.
Melly1959
Morovis Puerto Rico
12/18/2021
I make this every year at Christmas now. I can't speak to its authenticity, but it is a nice twist on a classic holiday drink - agree - not tropical in any obnoxious way. Delicious!
lauramarigny
New Orleans, LA
12/21/2017
Authentic or not, this stuff is terrific. A nice twist on traditional egg nog without tasting tropical...a big hit - make more than you think you need! Very rich, of course, but delicious. It's become a holiday tradition!
lauramarigny
New Orleans, LA
12/17/2016
Absolute yum. Made it for gifts last year and put it in mason jars. Huge hit.
Mauserica
Austin
11/7/2016
This isn't Puerto Rican coquito!
pichipeaches
Puerto Rico
7/9/2016
This is not Coquito. Coquito has no eggs! I was born in Puerto Rico and lived there for 29 years, and drank Coquito every single year after I was 18. I would make it with both rum, without rum when younger which I called a Ponche, and sometimes substituting vodka for the rum. Maybe the writer is confusing Coquito with Ponche Crema, a Venezuelan drink?
flyer333555
Puerto Rico
3/4/2016
I make this every year. It is a Big hit around the holidays. If you dont drink, just don't add the rum. My guests were happy with this altered version of egg nog. I personally do not like egg nog, but this version is very pleasing to my palette.
toast2town
Simi Valley, CA
3/3/2015
Very nice. A bit too much rum for me though.
keolakai
Denver
2/23/2015
Delicious but next time I'd use a little less rum
Anonymous
Bellmore, NY
1/1/2015
This was amazing. Like the last reviewer, I was afraid that it would taste too much like a pina colada on Christmas but it was perfect! I thought that the cinnamon made it feel appropriately seasonal. I can't wait to make it next Christmas!
C_Liddy
Philly, PA
3/16/2014
Absolutely fantastic! I made this for Christmas day and my family loved it! I was worried that it would taste too much like a pina colada but the cinnamon and lack of pineapple juice made it appropriate for the season. I plan to make this every year from now on instead of traditional eggnog.
C_Liddy
Near Philly, PA
12/29/2013
See Related Recipes and Cooking Tips
17 After-Dinner Drinks to Linger Over
Sip these after-dinner drinks instead of dessert—or alongside it.67 December Recipes to Cook Before 2023 Is Done
Preheat the oven, turn up the heat on the frying oil, and truss those turkeys—these recipes are here to get you through December and to the new year.23 Rum Drinks to Get You in a Summer Mood
These recipes will help your favorite bottle shine.37 Festive Christmas Cocktails to Keep Spirits Bright
Spiked hot chocolate, crowd-pleasing punches, and warm whiskey cocktails bring the holiday spirit. Oh, and don't forget the eggnog.31 Winter Cocktails for Cozy Sips and Merry Celebrations
Toast to the season with steaming mugs of spiked cider, frothy cups of coquito, and fizzy flutes of sparkling wine.77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.15 Ways to Drink (and Eat\!) Eggnog
Sure you can drink it, but you can eat it too.
