WHY YOU’LL LOVE PUERTO RICAN EGGNOG DRINK

• Luxuriously creamy and loaded with real coconut flavor.
  
• No eggs, so it’s safer and easier than traditional eggnog.
  
• Keeps for months. It’s perfect for gifting or make-ahead entertaining.
  
• A taste of Puerto Rico right from your kitchen.
  
• Customizable with different rums or spices.

Puerto Rican Eggnog

When Chad and I first tried Coquito at a friend’s Christmas party, I knew I had to recreate it! She called it “Puerto Rican eggnog,” but that’s an understatement. It’s more like tropical heaven in a glass.

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.

Now it’s one of our go-to holiday drinks. I usually double the batch because once friends try it, they want more.

It’s creamy, rich, and perfectly spiced. Just the right adult drink to make your holiday party feel extra special.

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!

INGREDIENT NOTES

• Evaporated Milk: Adds body and creaminess without heaviness.
  
• Cream of Coconut: This sweet, thick base (like Coco López) gives Spanish eggnog its signature richness. Don’t confuse it with coconut cream. Remember they’re different!
  
• Coconut Milk: Adds coconut flavor and thins the texture slightly for perfect sip-ability.
  
• Sweetened Condensed Milk: Sweetens the drink and adds that luscious mouthfeel.
  
• Coconut Rum: The traditional choice for flavor and warmth. Malibu gives a lighter, sweeter taste, while Bacardi or Don Q add a stronger coconut punch.
  
• Pure Vanilla Extract: Always use pure, not imitation. It rounds out the sweetness and spice.
  
• Cinnamon, Cloves, and Nutmeg: These infuse warmth and depth into every sip. Whole spices are best for steeping.

VARIATIONS

Classic Coquito: Omit the cloves and nutmeg for a smoother, cinnamon-forward flavor.

Almond Coquito: Add 1 teaspoon almond extract for a delicate nutty twist.

Chocolate Coquito: Blend in 2 tablespoons of cocoa powder before chilling.

Spiced Rum Version: Swap coconut rum for spiced rum if you prefer a stronger, more traditional holiday flavor.

Non-Alcoholic Coquito: Skip the rum and add an extra ½ cup of coconut milk for a kid-friendly version.

SERVING SUGGESTIONS

This Puerto Rican eggnog drink is rich and creamy, so it pairs beautifully with small holiday sweets and coconut desserts.

Serve it alongside coconut macaroons or rum balls for a perfect tropical holiday vibe. For a festive dessert platter, add Christmas sugar cookie bars or chocolate covered cherries.

The creamy coconut and warm spice flavors also go wonderfully with my no bake chocolate peanut butter bars for a fun flavor contrast.

BEST COQUITO RECIPE FAQ

I’ve learned that the secret to the best coquito recipe (and a silky-smooth texture) is blending it long enough for the milks to fully emulsify. A high-speed blender makes all the difference.

The other trick is timing. Letting it chill for several hours (or overnight) deepens the flavor and balances the sweetness. If you serve it right away, it’s good. If you wait until tomorrow, it’s spectacular!

TOOLS NEEDED

• High-Speed Blender: Essential for smooth blending.
  
• Glass Pitcher or Bottles: Ideal for storing and serving.
  
• Measuring Cups and Spoons: Accuracy ensures flavor balance.
  
• Fine-Mesh Strainer: Optional, if you want an ultra-smooth texture.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Festive Recipes

Print

Puerto Rican Eggnog (Coquito)

Puerto Rican Eggnog is holiday perfection in a glass! All the rich, creamy lusciousness (without the eggs) in an easy-to-mix drink recipe.

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 -10 (makes roughly 6 cups)

Calories 921cal

Author Donna Elick

Ingredients

• 24 ounces evaporated milk two 12-ounce cans
• 15- ounce can cream of coconut such as Coco López
• 13.6- ounce can coconut milk
• 7 ounces sweetened condensed milk about half a 14-ounce can
• 1/2 cup coconut rum Malibu is my favorite
• 2 teaspoons pure vanilla extract
• 2 cinnamon sticks
• 2 whole cloves
• 1/4 teaspoon ground nutmeg plus more for garnish

Instructions

• Blend the Base: Add the 24 ounces evaporated milk, 15- ounce can cream of coconut, 13.6- ounce can coconut milk, 7 ounces sweetened condensed milk, 1/2 cup coconut rum, and 2 teaspoons pure vanilla extract to a blender. Blend on high speed for 3 to 4 minutes, until the mixture is completely smooth and creamy.
• Infuse with Spice: Pour the blended mixture into a large glass pitcher or jar. Add the 2 cinnamon sticks and 2 whole cloves, then give it a quick stir.
• Chill: Cover and refrigerate for at least 1 hour, or until fully chilled. This resting time allows the spices to infuse and the flavors to develop.
• Serve: Remove the cinnamon sticks and cloves before serving. Pour the coquito into small glasses or shot cups, then sprinkle lightly with 1/4 teaspoon ground nutmeg. Serve cold and enjoy.

Notes

Make-Ahead Tips: Coquito is best when made a day in advance so the flavors can meld overnight.

Storage: Store in an airtight glass container or bottle in the refrigerator for up to 4 to 6 months. Shake well before serving each time.

Freezing: You can freeze coquito in freezer-safe bottles for up to 3 months. Thaw in the refrigerator before serving and give it a good shake to bring back its creamy consistency.

Serving Tip: Serve chilled in small glasses or shot cups. For a festive touch, rim each glass with shredded coconut or a sprinkle of cinnamon sugar.

Non-Alcoholic Version: Replace the rum with extra coconut milk or evaporated milk for a family-friendly version.

Nutrition

Serving: 1 | Calories: 921cal | Carbohydrates: 100g | Protein: 14g | Fat: 46g | Saturated Fat: 37g | Cholesterol: 53mg | Sodium: 250mg | Sugar: 95g | Fiber: 5g | Calcium: 495mg | Iron: 2mg

Originally published November 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Puerto Rican Eggnog (Coquito) appeared first on The Slow Roasted Italian.