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Each year as the holidays roll around you can always count on people talking about their favorite holiday dishes, drinks and deserts. Mention eggnog and you can just about count on someones eyes lighting up in the room! What’s surprised me over the years is the variation in eggnog recipes, and so it’s not surprising that different cultures have addded their own twist to the traditional drink.
The Puerto Rican culture has a festive drink called Coquito, which is similar to eggnog but contains some different ingredients with most notably the inclusion of coconut milk or cream.
Coquito is made in a number of variations, and there has even been a contest in New York that pits the masters to the test for the best Coquito recipe. Some examples of the variations incluede spanish Coquito recipes, Coquito without eggs, Coquito with eggs, Coquito with condesed milk, Coquito with a touch of chocolate, etc…
So if you’re looking for new festive drink to have at your holiday party, then take a look at the recipes featured throughout the site. If you’re already familiar with this tasty drink then feel free to submit your recipe and we will add it to the collection. Be sure to include why your recipe is the best Coquito recipe!
Coquito Origin: Puerto Rico
Core Coquito Ingredients:
White rum
Egg yolks
Evaporated milk
Condensed milk
Coconut milk
Ingredients to spice it up:
Cloves
Cinnamon sticks
Powdered cinnamon
Ginger
Nutmeg
Vanilla
Chocolate
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!
Recipe:
1 can coconut creme
1 can coconut milk
1 can evaporated milk
1 can condensed milk
Some cinnamon
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!
The Christmas holiday is near and people in different parts of the world will have its own way of celebrating. The Puerto Rican Christmas version is known as Navidad. This is the day of Christmas-December 25 where Christians celebrate the birthday of Jesus. It is thought that Santa Claus will be bringing gifts to kids in which the custom originated in the USA way back 1940’s and now has become Puerto Rico’s Holiday tradition. Navidad is the time of tradition, aguinaldos, décimas, y de ser jíbaro Puertorriqueño which is the best of Puerto Rican culture.
Puerto Rican Food
Puerto Ricans begin their Christmas celebrations early in December and perhaps would end on the first week of January. Of course, this is the best time to talk about Puerto Rican food. The Puerto Rican cuisine is similar to that of Spanish, Mexican, and Cuban with a delightful blend of African, Taíno, and American influences.
Nochebuena is a special dinner party done on Christmas Eve. Puerto Ricans like chicken so you would always see as part of the main dish, like baked chicken or turkey, and roasted pork or ham which is accompanied by Spanish rice with pigeon peas, local vegetables like cooked green bananas, fried plantains or cooked yam.
Some of the food appetizers and food during dinner generally includes with sizzling-hot appetizers such as bacalaitos, crunchy cod fritters; surullitos, sweet plump cornmeal fingers; and empanadillas, crescent-shaped turnovers filled with lobster, crab, conch, or beef. It is also thought that soups are a popular beginning for meals on Puerto Rico just like in other countries. There is a debate about whether one of the best-known soups, frijoles negros (black-bean soup), is Cuban or Puerto Rican in origin. Nevertheless, it is still a savory, if filling, opening to a meal. For their Holiday desserts, they have “arroz con dulce” (rice cooked with spices, sugar, milk, and coconut milk) and “tembleque” (a custard made with cornstarch, sugar, and coconut milk). They taste better cool down or cold, when its consistency becomes more solid. One for the festive Puerto Rican food is the lechón asado, or barbecued pig, which is usually cooked for a party of 12 or 15. It is traditional for picnics and al fresco parties. These are just one of the Puerto Rican food serve during holidays.
Despedida de Año is celebrated on December 31 in time to end the year and face and new one. The biggest and most important for all children is what they call, el Día de Reyes on January 6th. This is the day when children open their gifts the night before the Three Wise Men (Kings) left.
Their Christmas is different as they have a special “pava” (traditional straw-hat) to be worn just for Christmas. They have their own version of Christmas caroling which they call Parranda. It is when a small group of folks gathers to surprise another folk and they will be bringing their musical instruments like either guitarras, tamboriles, güiro maracas, or palitos in which they will play the traditional Aguinaldos.
By Xerxes Bernadez
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
nutmeg
7 – egg yolks
1/2 cup – sugar
secret ingredient! – contains 4-sticks of cinnamon
caribbean rum with natural coconut flavor
This is a great presentation by Daisy Martinez in how to prepare Coquito using her recipe.
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!
Recipe:
2 coconut milk
2 evaporated milk
2 coconut creme
A tad of cinnamon
Vanilla extract
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.
The funny thing about recipes is that a lot of people are protective of their ‘secret’ recipes! This naturally makes it difficult in sharing them with others! So when you do come across a delicious recipe, you usually need to write it down and keep it in safe place!
Here’s a good Puerto Rican Coquito recipe that was once promoted by Nestlé®. Try it out and let us know what you think!
Puerto Rican Coquito Recipe
Ingredients:
1 cup water
12 cloves
2 cinnamon sticks
1 inch piece fresh ginger, peeled
1 can (15 oz.) COCO LOPEZ Real Cream of Coconut
1 can (12 fl. oz.) CARNATION Evaporated Milk
1 cup rum
Preparation:
Place water, cloves, cinnamon sticks and ginger in a small saucepan. Cook at medium heat until boiling. Remove from heat, cover. Let cool 15 minutes. Remove cinnamon, cloves and ginger.
Place the coconut cream, evaporated milk, rum, water and spices in blender, cover. Blend for 30 seconds or until well mixed. Refrigerate in a crystal container or bottle for at least 2 hours or until liquid is very cold. Although optional you might try adding a cinnamon stick inside the bottle for added flavor. Shake well before serving.
To serve: Serve in appetizer glasses. Sprinkle powdered cinnamon if desired.
Source: Nestlé® and Boricua.com
If you’re looking for a new addition to your holiday desert selection, then Coquito ice cream might be something you might want to whip up! Here is a great recipe demonstrated with a fun presentation.
Coquito Ice Cream Recipe:
1/2 liter water
2-3 cinnamon sticks
4 egg yolks
condensed milk
evaporated milk
15 oz cream of coconut
The presentation is in Spanish with instruction in English sub-titles. If you ever made ice cream before, then you know it takes a little time prepare the recipe. Try it out and let us know how it turns out for you!
Great reviews for this Coquito recipe. Check it out and let us know what you think!
Below are the ingredients for the recipe as demonstrated in the video. I loved the throw back videos images!
15 oz can – cream of coconut
12 oz can – evaporated milk
14 oz can – sweetened condensed milk
1 tsp – ground cinnamon
1 tsp – vanilla extract
2/4 cup – white rum
Other items you will need:
blender
funnel
1 empty bottle
It’s that time of year in which people start discovering and trying the tasty Puerto Rican Coquito drink, and with it the media tends to pick up on it’s growing popularity each year.
Today I found it mentioned in the Washingtonian: Chef Dennis Marron Debuts New Menu at Poste where it will featured in a new seasonal menu.
I also found a Coquito Recipe mentioned at AARP website in which Sharon Tyler Herbst suggests a liquor-free version of Coquito.
Take a look, and pick up some more ideas for your own recipe!
A funny Puerto Rican Coquito Recipe demonstration by Jenny Kelley! As it appears more work went into the production of the video than most, it’s perhaps not the best recipe demonstration, but you’re sure to get a chuckle watching it!
COQUITO RECIPE (Puerto Rican Eggnog)
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
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Complete instruction appears on Jenny’s Coquito Recipe page.
Ok, so she does provide a decent recipe with instruction!
Have fun with it!
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!
Directions
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!
This quick how-to video is very popular in showing how to make Puerto Rican Coquito. See what you think and let us know if helps you in making your holiday drinks.
Below are the ingredients for the recipe demonstrated in the video:
1 can – condensed milk
1 can – evaporated milk
1 can – coconut cream
1/2 cup – white rum
cinamom powder
Other items you will need:
blender
funnel
1 empty bottle
So you want to make really authentic Coquito for your guests? Try making your own coconut cream to add to your Coquito Recipe. Coconut cream can be made from coconut milk.
Coconut Milk is a delicious ingredient is often mis-understood and under utilized. Come on a culinary journey and discover Coconut Milk.
Most people think that the clear liquid inside the coconut is the milk. However, I and many others were told wrong. This clear liquid is in fact coconut juice or coconut water.
Coconut milk, is actually the liquid extracted from the grated flesh of a mature coconut.
Unlike other nuts coconuts are actually fairly delicate and do not have a long shelf life. This is especially so after the outer husk is removed. Because the outer husks are thick and difficult for consumers to remove, they are generally discarded before you see the coconut in the store.
When purchasing a coconut in the store, choose one that is heavy. You don’t want one that is cracked or punctured. Give it a shake to be sure you are getting one that is still full of coconut juice. Also check that the eyes are not moldy.
Inside the shell, the thick flesh should be a pure white color. If the flesh is a yellowish color it is probably too far gone.
If you squeeze freshly grated coconut through a piece of muslin, you will discover the real coconut milk.
Today, you don’t need to squeeze your own, as good quality coconut milk is now available in the cans and cartons. You can also get coconut cream, which is thicker than the milk.
Your can of coconut milk, once opened must be refrigerated. It will generally keep for a couple of days. But if it is left at room temperature it will quickly sour and spoil. Alternatively it can be frozen for future use.
At extreme high temperature it may curdle, so avoid boiling it rapidly. Make sure you stir it to a simmering point.
Coconut is very high in fat, however you can now buy reduced fat varieties. Coconut oil contains monolaurins which have been found to be very powerful antibacterial, antiviral, and antifungal agents.
So what are you waiting for? Make your own authentic ingredients for an authentic Coquito drink!
