Do you like eggnog? If you do, you’re going to love this creamy coquito recipe! The same creamy texture and flavor that only winter spices can create, that is what makes an amazing eggnog is found in a creamy classic coquito. However, this is an eggless drink. Instead of eggs, you’re going to find the delicious taste of coconut. Que rico. Enough, my mouth is watering! Oh guess what, this drink is elevated with rum! Ay ya yi, ready to party? No? Okay, omit the rum and it’s a virgin, yet delicious drink.
Remember, everyone makes it differently, there’s no one right way. Adjust it to your like mi gente.
Enjoy A Cup Of The Classic Puerto Rican Coquito This Christmas!
I remember the first time I tried coquito, there was no rum in it, but the flavors captivated every single taste bud within my mouth. I must’ve been about 10 or 12 years old. I always stood away from it, I knew it was the drink only adults drank every single Christmas. But the moment I turned 21 and Christmas came, I asked my mom to make me a bottle. (I don’t remember if she did!)
The moment cloves, nutmeg, and cinnamon come together I automatically think of fallen leaves and snow. I begin to sing Christmas carols and make sure I have warm fuzzy socks on. Yes, this is that serious. Don’t forget to add the salt, it seriously helps balance everything out. Oh and if you have some ground ginger, add in a pinch of that too! (I was out.)
Need a sofrito recipe? Check it out here.
When it comes to making coquito, Latinos tend to be brand loyal with their cream of coconut. Fellow misfits, let me introduce you to Coco Lopez. Do.Not.Forget.This!
I told you what the general Latino culture prefers, now here’s another tip. Add some anise to your coquito for an elevated flavor. This is completely optional, but I love it, and know you will too! Plus, if you’re a little lactose sensitive, this helps balance it out a bit more.
Making coquito in a blender makes everything easier. You seriously dump in all your coconut, evaporated milk, condensed milk, and spices together. If you’re making this for a party, be sure to double, triple, or quadruple this ingredient.
Make it in batches, and in true Latino style, put them into empty soda bottles! Ya tu sabe jajaja.
(Remember spamwiches? Here’s the recipe!)
Now for the star of the show. The big poppa so to speak of what makes a coquito a coquito. Mi gente, I introduce you to Bacardi. Not just any Bacardi, pero coconut Bacardi! Man, this stuff is awesome. I must confess something to you. I tend to go light on my drinks. I added one cup for this recipe, but you can easily go a cup and a half if you want to get the party started early.
Remember, don’t drink and drive. It’s almost 2017, take an Uber ride.
That’s it mi gente. Making coquito is simple and only gets better with time. Seriously, make this at least a day before serving. Allow all of the flavors with the liquor to truly mend well together. Stay posted too, I’m planning on getting creative and wild and trying different flavor variations soon.
I hope you enjoy this recipe very soon. Please share this post, subscribe, and be sure to come back soon. As always, buen provecho!
Oh, are you a Nutella fan? If so, than this thick and creamy Nutella coquito recipe is just for you!
- Pinch of salt
- ¾ teaspoon of cloves
- ¼ teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 1½ cup of coconut flavored Bacardi (or to your liking)
- 1 15oz of coconut cream
- 1 13.5oz of coconut milk
- 1 12oz of evaporated milk
- 1 14oz of condensed milk
- 2 anise stars (optional)
- ½ cup of water (optional)
- In a small pot, add water and anise. Gently boil for 2-3 minutes. Let cool completely, remove anise seeds from water.
- In a blender, add all of the ingredients, minus the Bacardi. (Depending on size of the blender, you may have to do this in batches.)
- Add mixture to a pitcher. Add in Bacardi, and with a large spoon, mix. Refrigerate for at least an hour or two before serving.
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