Coquito 
(Puerto Rican coconut-rum beverage)

Half a coconut split open
Image by bionicteaching

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 Rico
Servings

4

servings

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.

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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