I like this recipe and presentation! Clear and concise instructions on making coquito. Take a look at Nydia’s Coquito puertoriqueño, a traditional holiday favorite.
This is an entertaining video, which uses I must say a unique recipe demonstration technique! Check it out, I’m sure it will put a smile on your face for one reason or another! Jenny Kelley says, learn how to make Coquito, the Puerto Rican EGGNOG, from Jenny Kelley, the most interesting woman in the world. HAVE A FLAVORFUL DAY, my friends! Her recipe consists of: 1 (12 ounce) can evaporated milk 2 egg yolks, beaten 1 (14 ounce) can cream of coconut 1 (14 ounce) can sweetened condensed milk 1 cup of white rum (or water or coconut milk) … ok I add 1 1/2 cups of rum 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract In the bottom of a double boiler (or in a large pot, boil and simmer 2-3 inches of water deep and place a metal bowl larger than the pot CAREFULLY on top), bring 2 – 3 inches of water deep to a boil (high heat) then lower to a simmer (medium or medium low). To the top of a double boiler (or bowl), add evaporated milk and slowly pour and whisk in egg yolks. Continuously whisk or stir with spoon (seriously do not stop stirring and make sure to scrap sides and bottom often) until the mixture reaches 160 °F (71 °C) and is thick enough to coat the back of a spoon (about 12 – 15 minutes, it takes about 13 minutes for me). Turn heat off and pour mixture into blender. Add cream of coconut, sweetened condensed milk, rum (or water), cloves, cinnamon, and vanilla into blender with mixture. Blend for about 30 seconds or until ingredients are smooth and combined. Pour into glass bottles (empty screw on wine, tequila, vodka, water bottles with a good lid that seals). Chill overnight. Pour into small (shot) glasses and …
An entertaining presentation which go overs the basics of how to make coquito. They explain that Coquito is a traditional Puerto Rican eggnog normally made with white rum. They also mention that it is actually a cooked process, but the version they go over skip that step. However, they note that others who tried their’s, says it taste delicious!
Here is what they say… I do not like drinks made with very strong liquor or alcohol in it. Sometimes, I do add a conservative amount of Bacardi rum to my coquito recipe that is anywhere from 1/2 cup to 3/4 cup, not more than that. Depending who I am serving this to, I may add 1 cup of rum, but for me, it is a bit strong for my taste. My coquito version of adding 3/4 cup has a noticeable amount of rum hint to it, without being too strong or overpowering. Some of my guests enjoy the taste of rum. I will make a separate batch and add 1 1/2 cups and to them it is perfect blend and rum taste.
If anyone wants more rum in their drink that I made, they can add more to their discretion. Some like to add Bacardi 151% rum, others (like me) use the Bacardi 40% to make coquito.
If you do not want any liquor in the coquito, you can omit it altogether. Eliminating the rum is great to share with minors, pregnant women and those who do not want alcohol in their drink. There is also another alternative to have rum flavored coquito by adding 1 teaspoon of rum extract and adding more, after you taste test it to your liking. Don’t go over 2 tablespoon. That amount I consider extreme that is catered only for adults.
How to make Puerto Rican coquito, an eggnog-like drink that’s traditionally drunk and very popular during the Christmas and New Year’s Day holidays. Coquito is an alcoholic drink made with rum and coconut.
This is an easy version of Coquito. It’s the way I make it and everyone loves it. 1 can of Cream of coconut 1/2 can of sweetened condensed milk 1 egg yolk 1 tsp of vanilla 1/2 shot of cinnamon water 1-2 cups of Rum… depending on how strong you want it. (to measure the amount of rum I just use an empty can of cream of coconut and fill it to the rim) Start by boiling 1 cup of water with the 5-6 cinnamon sticks for 5-10 minutes and let cool. While that’s boiling go ahead and start mixing the coquito in the blender. Start by adding 1 can of cream of coconut, 1/2 can of condensed milk, 1 egg yolk, 1 tsp of vanilla, when the cinnamon water has cooled down add 1/2 shot of the cinnamon water, fill 1 empty can of the cream of coconut with white rum and pour it in the blender. Mix well for about 5-10 minutes, taste it and if it’s good, leave as is, if not then add more rum…. Let chill for a few hours or a day. serve cold!! Happy Holidays
I found this video kind of interesting since you never really see the person doing the video, just their arms and hands! Reminds of the old commercial with the latex talking gloves, however, in this case there no gloves … actually, she has very nice nails for the demonstration!
Quick recipe demonstration. May be a tad sweet since it uses coconut creme, coconut milk, evaporated milk and condensed milk. But as you may know by now that is quite common with a lot of Coquito recipes!
1 can coconut creme
1 can coconut milk
1 can evaporated milk
1 can condensed milk
Vodka or rum (For non-aloholic version you can skip this.)
One of the few recipes that call for vodka, probably adds a real kick.
If you try the recipe comment below on how it turns out for you!
The first thing you’ll hear when you read about Coquito is that it’s similar to eggnog. Then you’ll find some people actually use eggnog in their Coquito recipes. So what exactly is the difference? Lets look at the basic ingredients of each to see if the difference is evident.
First look at the basic indredients for eggnog. Traditional eggnog is usually includes some of the following ingredients:
Now take a look at what authentic Coquito may be composed of:
So what difference do you notice right off? I notice the coconut ingredient! Then of course the the evaporated milk and condensed milk, which some say makes it really sweet.
Well, the best way is to make your own and do your own comparison. Let us know what you think!
Here’s a down to earth video on how to make Coquito on a coffee table! You will learn about the secret behind the recipe, which is 2-2-2! Watch the video and learn why this is important and is the key to the Coquito recipe!
2 coconut milk
2 evaporated milk
2 coconut creme
A tad of cinnamon
Puerto Rican Rum (amber color)
In addition to the recipe, you can also add 1 12 oz can of sweet condensed milk or eggnog
This is one of the few Coquito recipes which I’ve seen that actually recommends using eggnog.
Well try it out and let us know how it works for you. As always instead of trying it out, you could always try adding some component to your own recipe. Picking up tips from other recipes works well for creating and perfecting your own recipes.
This a quick video demonstrating how to make as she calls it Puerto Rican Eggnog! Great presentation in making the recipe, and you’ll love the Christmas music in the background.
Here is the recipe she uses:
2 cans of evaporated milk
1 can of sweetened condensed milk
1 can of Cream of coconut
3 cinnamon sticks boiled in 1 cup of water and allowed to cool
1-2 cups of Rum… depending on how strong you want it.
For non-alcoholic version you don’t have to put Rum at all if you want a virgin Coquito!
Boil water with the 3 cinnamon sticks and let cool
Add the 2 cans of evaporated milk 1 can of condensed milk, 1 can of cream of coconut, and 1 cup of the cinnamon water to a bowl or blender.
Mix well! add rum to taste and mix…. serve cold!!
This is a very popular video as the PrincessDiana161 puts out a good number of cooking videos.
Try it out and let us know what you think!
The first of a series of videos that takes you step by step in making Coquito. This is good since a lot of demonstrations tend to be short and fail to show details in the preparation of Coquito.
Check it out the first one and then click through the following steps for a complete demonstration of the recipe.
Below are the Coquito recipe ingredients as presented in the video:
3 can – cream of coconut
3 can – evaporated milk
2 can – sweetened condensed milk
1 tsp – ground cinnamon
1 tsp – vanilla extract
7 – egg yolks
1/2 cup – sugar
secret ingredient! – contains 4-sticks of cinnamon
caribbean rum with natural coconut flavor
People who visit Puerto Rico during the holidays are bound to get introduced to Coquito during their stay. Here is a Coquito recipe one person picked up while visiting Puerto Rico.
Puerto Rican Egg Nog Ingredients
1 cup coconut milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup white rum, or to taste
1 cup water
3 cinnamon sticks
4 egg yolks, well beaten
ground cinnamon for garnish
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all of the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use. To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.
More info at: Aaron’s EggNog Land