Coquito Recipe – Puerto Rican Coconut Nog
This Coquito Recipe is a thick and creamy coconut-based Puerto Rican cocktail similar to eggnog and a deliciously thick holiday drink loaded with spices and rum!
Serve this creamy cocktail at holiday parties alongside Christmas Punch and Christmas Sangria!
Coquito Is A Holiday Tradition!
Do you love eggnog? You will love this coquito recipe! Do you hate eggnog? You may still love this coquito recipe!
While the coquito is often referred to as Puerto Rican Eggnog, this recipe doesn’t actually contain any cooked or raw eggs or egg yolks. But it’s just as rich and delicious as the traditional nog we’re used to here in the States.
What Is A Coquito?
A coquito is a Puerto Rican cocktail made with rum and a base of coconut milk and cream. It’s generally sweetened with sweetened condensed milk and laced with vanilla, cinnamon, nutmeg, and cloves.
What I love about this coquito recipe is that it’s so easy to make. You simply add all of the ingredients to a blender (this is my favorite blender), blend until mixed, and allow it to chill for at least 2 hours before serving.
And the best part is, the longer it sits, the better it will taste, which means you can make it way in advance for holiday parties or drink it yourself over the course of several evenings by the fire.
This Coquito recipe calls for quite a few ingredients, but all of them are easily accessible at your local grocery store!
What Is In A Coquito?
- Evaporated Milk
- Coconut Milk
- Cream of Coconut (Coco Lopez or Coco Real)
- Sweetened Condensed Milk
- Gold Rum (Feel free to use Spiced Rum or White Rum instead)
- Vanilla Extract
- Cinnamon Sticks and Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
How Do You Make Puerto Rican Coquito?
- Add the and in a blender and blend.
- Chill in the refrigerator for at least 2 hours.
- To serve, pour into a glass and dust with a sprinkle of spice, garnish with a cinnamon stick, and enjoy!
And if you’re making a Puerto Rican cocktail, you have to use rum from Puerto Rico, too! This recipe has a full cup of rum, but you can add more or less if you’d like.
This delicious Christmas drink makes a great gift, too! Bottle it up in glass bottles and tie some baker’s twine and a gift tag around it. Then deliver some holiday cheer to your neighbors and friends!
This cocktail is loaded up with cinnamon, cloves, and nutmeg to really pack in the holiday flavor!
The rum truly brings the coquito to life and balances nicely with the rich coconut and spices. It’s bound to be an instant holiday favorite!
More Holiday Cocktails:
- Apple Crumble Cocktail
- New Year’s Eve Punch
- Cranberry Mojitos
- Cranberry Margaritas
- Crock Pot Spiced Cherry Cider
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Coquito
Ingredients
- 24 ounces evaporated milk
- 14 ounces Cream of Coconut Coco Lopez or Coco Real
- 14 ounces unsweetened coconut milk
- 14 ounces sweetened condensed milk
- 8 ounces Gold Rum
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg plus extra for garnish
Instructions
- Add 24 ounces evaporated milk, 14 ounces Cream of Coconut, 14 ounces unsweetened coconut milk, 14 ounces sweetened condensed milk, 8 ounces Gold Rum, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg to a blender and blend at high speed.
- Refrigerate for at least 2 hours before serving. Shake or stir well and serve cold in small glasses. Garnish with nutmeg.
Video
Nutrition
Did You Make This Recipe?
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nice recipe
Does Coconut Cream mean Coconut Cream or does it mean Cream of Coconut. I have read there is a difference. Which one does your recipe call for?
They are different and I see how that was confusing in the recipe card. I just updated it for clarity.
How long does this last in the fridge?
I usually recommend within a couple of weeks, but some people will keep it longer.
Made this today and it’s really good but it is very clumpy. It looks curdled, which is not very desirable for anything that is milky! Do you remove all of the solids before you add them together? If so, you should have included this detail in the instructions! 🤨
It should be blended until smooth and not clumpy at all, I did not strain.
Have you ever noticed the coconut milk chunk up after it’s made? I made a batch and after it got cold it had chunks of coconut milk. Is there a way to prevent this? Thank you
I’m having the same issue. I think I’ll strain mine. Have you figured out why that happened?
Sounds delicious I am going to make this Christmas eve. How long is it good for? Can you make it a day ahead?
Hi Tara, yes, you can! It’s good for up to 4 months in a sealed container in the refrigerator.
Made this last night. It’s deliciousness in a cup. I think I’ll be making this every year ????
I hope you do! So glad you enjoyed it!
Best stuff I’ve ever tasted. Everyone else that’s tried it agrees.
So glad you all loved it!
I can’t wait to give this a try!
Perfect festive drink!
OMG this is the best thing!!!! Sweetened condensed milk and coconut…I already know it tastes like heaven.
I love eggnog, am a coconut addict and I do not like egg in eggnog, so this recipe is going on my list ! Absolutely perfect for me 🙂
This has to be the perfect holiday drink! I have to try making it!
You do! I hope you love it!