Coquito is an eggnog-like alcoholic beverage that is traditionally served in Puerto Rico. Coquito is made with rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, where it is traditionally served along other holiday food.
Variations of the drink include egg yolks, ginger, ground nuts, vanilla and evaporated milk; these ingredients are not required but are used to make the taste sweeter. Coquito is served in shot glasses or small cups and it is usually sprinkled with grated nutmeg.
El Museo del Barrio in New York City hosts a very popular annual Coquito Tasting Contest founded by Debbie Quinones during the month of December.
Here's the recipe, guys! There's a lot of variation but, this is the easiest. It's better if you can use real coconut milk but, if you're not on the islands or have that option- canned is a good alternative.
- 6 egg yolks
- 1/2 teaspoon ground cinnamon
- 4 tablespoons vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 5 (12 fluid ounce) cans evaporated milk
- 1 (10 ounce) can unsweetened coconut milk
- 1 (14 ounce) can cream of coconut
- 4 1/4 cups light rum
- In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.