Festive Coquito Recipe - Puerto Rican Eggnog (2024)

Welcome the holiday season with a traditional Christmas drink- Coquito, also known as Puerto Rican Egg Nog. This decadent and authentic Coquito recipe is loaded with tons of coconut flavor and vanilla then topped off with white rum and a cinnamon stick.

This Coquito recipe has been a Foodie and Wine reader favorite since 2017!

What Is Coquito

Coquito is the Puerto Rican version of eggnog. This traditional Puerto Rican holiday drink is typically made with coconut milk, coconut cream, sweetened condensed milk, vanilla, cinnamon, and rum. Its creamy texture and rich coconut flavor is complemented by the warmth of the rum and the aromatic spices.

The drink is often served chilled and is especially popular during the Christmas season. I typically serve it next to a batch of warm mulled wine.

Egg Nog vs Coquito

Egg Nog and Coquito are both traditional holiday drinks, but they have distinct differences rooted in their cultural origins and ingredients:

Egg Nog is a popular drink in the United States and Canada during the holiday season. The festive drink recipe includes milk, cream, sugar, whipped eggs, and spices like ground nutmeg or cinnamon. It’s often spiked with brandy, rum, whiskey, or bourbon. Egg Nog has a creamy, rich texture, and the taste can vary from quite sweet to mildly spiced.

Coquito, meaning “Little Coconut” in Spanish, is a classic Puerto Rican drink, often served on Christmas Eve and Christmas. While referred to as “creamy coconut eggnog”, its flavor profile is quite different. The main ingredients are coconut milk, coconut cream, condensed milk, vanilla, cinnamon, eggs, and rum. Coquito has a distinct coconut flavor and is generally creamier and richer than traditional Egg Nog.

Puerto Rican Coquito

Here are the ingredients required to make Puerto Rican Eggnog!

• Full-fat Coconut Milk (fresh coconut milk or canned)
• Sweetened Condensed Milk
• Cream of Coconut (I like the Coco Lopez brand)
• Evaporated Milk
• Eggs
• Ground Cinnamon
• Pure Vanilla Extract (or Vanilla Bean)
• White Rum
• Optional Garnish: Cinnamon Sticks and Coconut Flakes

Tip – use the leftover spices to make a Christmas Simmering Pot. Use the leftover condensed milk to make Thai Milk Tea.

How To Make Puerto Rican Eggnog

It’s surprisingly simple to make this complex flavored drink. Make a batch or two before the holiday’s so it’s ready to go come party time.

Blend The Coconut Mix –Add the evaporated milk, condensed milk, cream of coconut and coconut milk to a large blender and blend until combined. Make sure to include the coconut fat from the cream of coconut.

Add the Froth –Add the egg yolks and blend for 10 seconds.

Add the Flavor –Add the rum, vanilla, and ground cinnamon, and blend until combined.

Refrigerate –Transfer the mixture to a pitcher and refrigerate for a minimum of 3 hours (until cold).

Serve – When ready to serve, pour a small amount over ice and top with a sprinkle of cinnamon.

Best Rum

The best rum to use to make creamy coquito is light rum, however you can always use coconut rum, spiced rum or even dark rum. It will alter the flavor, obviously, but the essence of the drink will be intact. I usually use Bacardi and make a Bacardi Coquito. If you make rum co*cktails often, you probably already have a favorite brand/type you can use.

Alcohol Content

Before moving on to the recipe, I have (2) warnings for Coquito Virgins: Remember the first time you had a sip of wine and swore you were tipsy? Yeah, this recipe will do just that. It’s strong. It’s meant to be poured over ice and sipped. If you’re not a sipper (HELLO!) you can cut back on the rum. Or not. Just know it’s one boozy drink.

Variations

While the recipe is perfect as is, there are a few variations you can make to account for different dietary needs or preferences:

Virgin Coquito

To make it alcohol-free, just omit the rum altogether. No replacement is needed.

Coquito Without Eggs

Don’t eat raw eggs? Just leave the raw egg yolks out of this Coquito drink. This Puerto Rico Coquito Recipe is just fine without them – it just won’t be frothy.

Other Warm Spices and Additions

The best thing about this rum co*cktail is it’s adaptability. Sprinkle in some cocoa, orange zest, nutmeg or the like to adjust to your preference.

Tips

• Store in an airtight container until ready to serve. Give it a good shake or stir before pouring.
• Cans of cream of coconut have a layer of thick coconut fat on the top. This is normal – do not throw it out. It does go into the blender!
• Use the leftover ingredients to make an Eggnog Martini!