There are a thousand ways to make coquito, that delicious coconut-flavored creamy drink that some people refer to as Puerto Rican eggnog, and while I’ve had a recipe I’ve followed for the last ten years, I’m always tinkering with it. The following is a revision of my old recipe that simplifies the process significantly and is perfect for when you need to whip up a batch of coquito last minute. Enjoy!
- 1 cup of coconut milk
- 1 can sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut-flavored rum (regular white rum is okay as well)
- 4 egg yolks, well beaten
- Ground cinnamon
- Combine all the kinds of milk, the rum, and the egg yolks in a blender or food processor. If you have an immersion blender, even better.
- Blend until well-mixed.
- Pour into containers and chill. Puerto Rican tradition has it coquito must be stored in glass bottles, but I have buckled tradition there a few times.
- Serve chilled with ground cinnamon sprinkled on top.
This batch will yield about a quarter gallon, enough for a small gathering. Double or triple the quantities for a larger group.
Even though I have measurements written up, I play a little fast and loose with how much of each thing I put in. If I want a more pronounced coconut taste, I add some more coconut milk, and if it’s too sweet, I add a little more evaporated milk. Play around with it to find your ideal taste target.
Enjoy your coquito and Feliz Navidad!