Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor.
A version with eggs, known as ponche crema, is a favorite in Venezuela.
Coquito
Course: Beverages, CocktailsCuisine: Puerto Rico4
servingsCoquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor.
Ingredients
Cinnamon sticks — 2 to 3 each
Water — 2 cups
Sweetened, condensed milk — 1 (14-ounce) can
Evaporated milk — 1 (12-ounce) can
Creme de coco (for example, Coco Lopez) — 1 (12-ounce) can
Rum — 1 to 2 cups
Ground cinnamon — for garnish
Directions
- Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5 to 10 minutes to infuse the water with the flavor of cinnamon. Remove the cinnamon sticks and set the flavored water aside to cool.
- Whisk the cooled cinnamon water, sweetened condensed milk, evaporated milk and creme de coco together. Chill well.
- To serve, stir in the amount of rum desired, pour into glasses and garnish each serving with a pinch of cinnamon.
Coquito Notes and Variations
- Ponche crema (Venezuela): A richer, thicker drink enjoyed by Venezuelans at Christmas-time. 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 3/4 cup milk. Chill well and add rum as desired.
- For a lighter, less sweet version, substitute 2 cups of coconut milk for the creme de coco.
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