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!
Ingredients needed to make this classic Puerto Rican Drink
- Evaporated milk
- Cream of coconut
- Coconut milk
- Sweetened condensed milk
- Coconut rum
- Vanilla extract
- Cinnamon sticks
- Whole cloves
- Ground nutmeg
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!
Change the type of rum – You can use light rum or dark rum for this drink, or plain white rum as well.
You can also change the amount of alcohol content while not hurting the flavor at all. Choose the best rum that you like.
Use fresh coconut milk – Talk about a game changer in terms of coconut flavor!
This paired with the rest of the ingredients makes a flavorful coquito drink recipe for everyone to love. Using fresh coconut adds a ton of coconut flavor.
Tips and Tricks
- Stick to sticks. Always use cinnamon sticks for this recipe! Powdered and ground 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. Puerto Rican coquito is supposed to be served 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. For the first time, make a smaller batch to test it out.
- 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!
Just be sure to give it a good shake before serving.
- 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.
What You’ll Need For This Coquito Recipe
- High-Speed 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
It’s a traditional Puerto Rican beverage served during Christmastime. It’s like a coconut-flavored eggnog. It’s popular during the holiday season in Puerto Rico and a fun boozy drink to share with family and friends.
The added warm spices make it a great drink to share on Christmas Eve and a fun option to serve for the Christmas season. It’s a creamy drink that showcases treaditional recipes from Puerto Rico.
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.
Some people do like to try and add extra flavor with a sprinkle of cinnamon, but as I mentioned above, I’m not a huge fan of the texture.
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.
To serve the best coquito recipe, you can serve in small serving glasses, mason jars, or anything else that will hold the liquid.
With love, from our simple kitchen to yours.
Other Festive Recipes
Coquito Puerto Rican Eggnog
- 24 evaporated milk, 2 -12 ounce cans
- 15 ounce can cream of coconut
- 13.6 ounce can coconut milk
- 7 ounces sweetened condensed milk
- 1/2 cup coconut rum
- 2 teaspoons vanilla extract
- 2 cinnamon sticks
- 2 whole cloves
- 1/4 teaspoon ground nutmeg
- 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.
- Pour the mixture into a glass pitcher and add in the cinnamon sticks and cloves.
- Place the pitcher in the fridge for at least an hour to chill and the flavors to blend.
- Pour in your glass and garnish with a dusting of the nutmeg.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished December 2023
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