Puerto Rico | Beverages | Coconut | Eggs | Winter | Christmas

Coquito

(Puerto Rican coconut eggnog)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Cinnamon sticks 2-3 each
Water 2 cups
 
Sweetened, condensed milk 1 (14 ounce) can
Evaporated milk 1 (12 ounce) can
Crème de Coco (Coco Lopez) 1 (12 ounce) can
Rum 1-2 cups
Cinnamon, ground for garnish

METHOD

Basic Steps:  Infuse → Beat → Heat → Chill → Mix
  1. Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5-10 minutes to infuse water with the flavor of cinnamon. Remove cinnamon sticks and set flavored water aside to cool.
  2. Whisk the sweetened condensed milk, evaporated milk, crème de coco and cooled cinnamon water together. Chill well.
  3. To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.

VARIATIONS

  • Many Puerto Ricans add egg yolks to their coquito for a richer, thicker drink.  Simply beat 4 egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler, stirring constantly, to a temperature of 165°F. Remove from heat and stir in the cinnamon water and crème de coco. Chill well and add rum as desired.
  • For a lighter, less sweet version, substitute 2 cups of coconut milk for the crème de coco.

NOTES

  • Coquito is a popular Christmas beverage in Puerto Rico.