Each December, I host our annual Christmas cookie swap, a tradition we’ve perfected over the years. With hipster Christmas music playing, I lay out holiday snacks like a cheese plate or crab dip and dress our corgi in a Santa hat for extra cuteness.
For drinks, I keep it simple by offering mulled wine and a delightful coquito.
What Is Coquito?
Coquito is an easy-to-make cocktail from Puerto Rico, often referred to as “Puerto Rican eggnog” due to its similar flavor and occasional inclusion of eggs. As the host, I find it delightful to introduce this festive punch to my guests.
How to Make Coquito
This straightforward recipe includes coconut milk, rum, vanilla, and cinnamon. To sweeten it, I use sweetened condensed milk and cream of coconut. You can find cream of coconut in the liquor section, with Coco Lopez or Goya being good brands.
Can You Make This Vegan?
For a vegan version, substitute almond or soy milk for the evaporated milk. Replace sweetened condensed milk with 1 cup of sugar and an additional milk alternative, adjusting the sugar to taste.
Suggestions and Substitutions
Coquito is flexible: adjust the type of rum, spices, or sweetener to your preference. You can even omit the eggs if you prefer. Here are some suggestions:
- Choose the rum you like! Options include white, aged, or spiced rum. Mount Gay is smooth and affordable, while Gosling’s black rum offers a richer taste.
- Not a fan of nutmeg? Try ginger, cloves, or star anise.
- Prefer to serve it on the rocks? Go for it!
- Hosting non-drinkers? Simply skip the rum for a non-alcoholic version.
Make Ahead and Storing Tips for Coquito
Coquito can be stored in the fridge for up to three days. When it’s time to serve, just give it a shake and garnish with cinnamon or nutmeg. Although it lasts indefinitely due to the alcohol, it may separate over time. A quick shake will restore its smoothness.
Looking for More Holiday Cocktails?
For additional festive drink ideas, explore other holiday cocktail recipes.
Coquito Recipe
Ingredients:
- 14 oz can of sweetened condensed milk
- 15 oz can cream of coconut (e.g., Coco Lopez or Goya)
- 12 oz can of evaporated milk
- 13.5 oz can of coconut milk
- 2 teaspoons vanilla or 1 vanilla bean, split and seeded
- 2 cinnamon sticks
- 1/2 teaspoon grated nutmeg
- 1-2 cups rum
- Optional: Grated nutmeg or ground cinnamon for garnish
Instructions:
- Steep the spices: Warm all ingredients except the rum over medium-high heat until simmering. Remove from heat, cover, and let infuse for 30 minutes.
- Mix in the rum: Remove cinnamon sticks and vanilla bean (if using). Pour into a punch bowl or pitcher. Add 1 cup of rum, taste, and adjust as preferred.
- Chill: Refrigerate for at least 2 hours or up to 3 days.
- Serve: Enjoy neat or over ice, garnished as desired.
Nutrition Information (per serving): 572 calories, 34g fat, 40g carbs, 9g protein.
