Friday, November 12, 2021

Puerto Rican Eggnog (Coquito Recipe)

Puerto Rican eggnog is delectable and makes the perfect holiday party drink! Mix up a pitcher of this coquito recipe in five minutes.

Nothing says “Happy Holidays” like a cold glass of wonderfully sweet and creamy coquito! The mixture of sweet vanilla and coconut paired with the spiciness of cinnamon and a kick of coconut rum will put you in the Christmas spirit in no time.

Give yourself one hour before the party to make it and let it set, or make it during cocktail hour and have it ready to go as an after dinner beverage.

For some more merry mixtures, check out my candy cane shooters or sugar cookie martinis that put a grown up twist on childhood favorites. These cocktails will knock the “Bah-humbug” right out of anyone!

Or, whip up some festive treats everyone - young and old - can enjoy! Hot cocoa fudge and chocolate mint Oreo bark are always fan favorites.

Puerto Rican Eggnog in a glass with a cinnamon stick

How To Make Puerto Rican Eggnog

First, place all your liquid ingredients into a blender. Blend on high until well combined, about four minutes.

Pour the mixture into a glass pitcher. Then, add the cinnamon sticks and cloves.

Allow your pitcher to chill in the refrigerator for at least one hour.

Serve in a shot glass, or over ice in a larger glass and garnish with a sprinkle of nutmeg. Cheers!

coquito recipe ingredients

Tips and Tricks

  • Stick to sticks. Always use cinnamon sticks for this recipe! Powdered cinnamon will affect the final, velvety texture of the drink.
  • Keep it cool. Puerto Rican eggnog is typically served in a small shot glass, but sometimes that’s not enough to satisfy your craving! If you serve this up in a larger glass, make sure to pour it over a couple of ice cubes so that it stays nice and cold.
  • Serving a crowd? If your holiday gatherings yield a ton of people, this recipe can always be doubled or tripled depending on how much you need. However, it may need to be prepared and stored in batches.
  • Make-ahead tip: This recipe will last for four to six months as long as it is stored in an airtight container in the fridge!
  • Shake before serving. If your mixture has been sitting in the fridge for a couple of hours, natural separation may occur. But don’t fret! Just give the pitcher a quick shake to get everything combined and ready for serving. 

puerto rican eggnog in a blender

What You’ll Need For This Coquito Recipe

  • Blender - Makes combining ingredients so simple! A high power blender is a must in every kitchen. 
  • Large Pitcher - This 80-ounce pitcher is simple enough for everyday use and makes your drinks the star of the show.
  • Can Opener - It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well! 

FAQ - Common Recipe Questions

What is coquito?

It’s a traditional Puerto Rican beverage served during Christmastime. It’s like a coconut-flavored eggnog.

coquito recipe adding rum to blender

Can I make this recipe alcohol free?

Yes! You can certainly leave out the rum altogether or add some more coconut milk. Or, create a substitute by mixing some rum and coconut extracts with ice cold filtered water.

What’s the difference between coquito and eggnog?

Eggnog is made with milk and eggs, while this coquito recipe is made with coconut milk. They both have a smooth, creamy texture with a kick of spice flavor.

puerto rican eggnog glasses and pitcher

Enjoy!

With love from our simple kitchen to yours. 

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Puerto Rican Eggnog wide shots



Yield: 5
Author: Donna Elick
Coquito Puerto Rican Eggnog

Coquito Puerto Rican Eggnog

Puerto Rican eggnog is delectable and makes the perfect holiday party drink! Mix up a pitcher of this classic winter favorite in five minutes.
Prep time: 5 MinInactive time: 1 HourTotal time: 1 H & 5 M

Ingredients

  • 2 (12 ounce) cans evaporated milk
  • 1 (15 oounce) can cream of coconut
  • 1 (13.6 oounce) can coconut milk
  • 7 ounce sweetened condensed milk
  • 1/2 cup coconut rum
  • 2 teaspoons vanilla extract
  • 2 cinnamon sticks
  • 2 whole cloves
  • 1/4 teaspoon nutmeg

Instructions

  1. Place the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum, and vanilla into your blender. Blend on high until well combined, about 4 minutes.
  2. Pour the mixture into a glass pitcher and add in the cinnamon sticks and cloves.
  3. Place the pitcher in the fridge for at least an hour to chill and the flavors to blend.
  4. Pour in your glass and garnish with a dusting of the nutmeg.
DONNA'S NOTES
  1. This recipe will last for four to six months as long as it is stored in an airtight container in the fridge.

Puerto Rican Eggnog closeup

Originally published November 2021

https://amzn.to/2npi3zd

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