Coquito (Puerto Rican Eggnog)

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Coquito (Puerto Rican Eggnog)

Thick and creamy, this Coquito Recipe (Puerto Rican Eggnog) is loaded with sweet coconut and warm cinnamon flavor. Enjoy this coconut eggnog chilled for a cold refreshing drink all summer long or year-round. Also perfect for a Cinco de Mayo get-together!

Prep Time5

Chill Time4

Total Time4 5

Course: Drinks

Cuisine: Mexican

Keyword: coconut eggnog, coquito drink, Puerto Rican eggnog

Servings: servings

Ingredients

15 ounce can cream of coconut (Coconut Lopez)
14 ounce can sweetened condensed milk
13.5 ounce can coconut milk , shaken
6 ounces evaporated milk
1 1/2 cups dark rum (or white or spiced rum)
1 teaspoon vanilla
1/4 teaspoon cinnamon
toasted coconut , for garnish
ground cinnamon or cinnamon stick , for garnish

Instructions

In a blender, combine all the ingredients (except the garnish) and blend until combined and smooth.
Transfer to a pitcher with a lid, cover, and chill in the refrigerator for at least 4 hours.
Shake vigorously before serving.
Pour into glasses and garnish with a pinch of ground cinnamon or a cinnamon stick, and a bit of toasted coconut.

Notes

Add some nutmeg. While I stuck with cinnamon, many coconut eggnog recipes do call for nutmeg as well, so if you love the traditional warm flavors of American eggnog, go ahead and add some nutmeg in.

Try it with spiced rum. If you really love the cinnamon flavor, swap the dark rum for a spiced rum like Captain Morgan.

Blend in some coconut flakes. For a stronger coconut flavor, blend in a few tablespoons of shredded coconut.

Add some rum raisins. A fun twist that appears in some Puerto Rican eggnog recipes is the addition of rum raisins. Soak 4 ounces of raisins in the rum along with some cinnamon and stir it into the mixture after it's blended. (Do NOT blend the raisins!)

Omit the alcohol. If you want a non-alcoholic drink, simply leave out the rum. You'll still have a lovely creamy, warmly spiced coconut drink that the whole family can enjoy.

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