I can’t imagine the holidays without drinking this Authentic Coquito! While US mainlanders have eggnog, Puerto Ricans have a coconut version made with coconut cream, coconut milk, cinnamon, nutmeg, and LOTS of white rum. It’s creamy, dreamy, strong and definitely a staple for the holiday season.
How to Make the BEST Coquito
In my opinion the best authentic coquito is all about BALANCE! Ideally, you want a smooth, creamy drink that isn’t too strong OR too sweet. The perfect happy medium. You also DON’T want a coquito that is super thick.
I find the best results with the perfect ratio of these ingredients:
- Cream of Coconut/ Crema de Coco*
- Evaporated Milk
- Sweetened Condensed Milk
- White rum
- And lastly no eggs
If you can’t find cream of coconut, then you may substitute with coconut milk. It has a similar amount of sweetness and coconut flavor, with slightly less thickness.
The biggest observation with other coquito recipes is that they sometimes use BOTH coconut cream and coconut milk. I find those 2 ingredients with the addition of sweetened condensed milk to be too sweet. I believe coconut cream and coconut milk should be used interchangeable.
Does Coquito Have Eggs?
Ah the great debate! Like all good recipes, Puerto Ricans have long debated whether coquito should have eggs yolks or none. Growing up, my family always made coquito with eggs. However, over time I began to love the taste and texture of coquito without eggs.
The difference? Coquito with egg yolks is much thicker in consistency and has a shorter shelf live. Even though the eggs are tempered which removes the raw egg bacteria fears, it does cause the coquito to spoil quicker. I like to enjoy my coquito for 4-6 months (yes, even past the holiday season). Which obviously makes my recipe with NO EGGS – a better choice!
Flavored Coquito Varieties
The thing I love most about coquito is the versatility. Even though at my core I’m a purest. I’m all for cool, funky versions. Some ways you can spice up this authentic coquito is by:
- Try using spiced rums, cognacs or dark rums.
- Incorporate tropical or unique flavors like guava, nutella or pumpkin. (Just be cautious with the sweetness)
- Consider flavored rums like coconut rum or lime rum.
Authentic Coquito Boricua
Equipment
- Blender
Ingredients
- 1 15 oz can of cream of coconut
- 1 14 oz can of sweetened condensed milk
- 2 12 oz cans of evaporated milk
- 1¾ – 2 cups white rum preferred brand: Don Q
- 1 teaspoon vanilla extract
- 1-2 teaspoons of ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Pour cream of coconut in a blender and mix well with vanilla extract, cinnamon and nutmeg.
- Once smooth, add the evaporated and condensed milks. Blend again.
- Lastly add the rum to your desired liking, blend once more and set in fridge for 2-3 hours to chill. Serve and enjoy!
