It is hard to keep track of seasons when the high temperature in summer and winter only fluctuates 5 degrees… Summer high is 88-90ish and in winter the high is 83-85ish degrees. SO when I had the realization yesterday that Thanksgiving is in one week, I nearly had a heart attack!! I am not ready!!
Rather than panicking, I invited my friend Jenny over, and we mixed up a batch of Caribbean Eggnog, or better known here in Puerto Rico as coquito!! What better way to get in the Christmas spirit and get us ready for all the holiday craziness, than to mix up a yummy treat that is loaded with coconut, cinnamon and best of all… rum!!
There are many versions of this recipe, and every family has their favorite. After polling my local Puerto Rican friends a few years ago regarding egg vs. no egg, how much of each ingredients, etc., I came up with this version that has no eggs in it and it is absolutely delicious!!
Here in Puerto Rico, coquito is given as Christmas gifts to friends and neighbors. The bottles that you see in the pictures are (18 oz) coquito bottles that you can pick up at any grocery store – here in PR that is – this time of year. I’m sure that there are plenty of other options that will work just fine back in the states. I like to put the majority of my coquito batch that I am saving for myself in a empty liquor bottle. It is easier to store one bigger bottle than to have 6 smaller ones rolling around in my fridge. I usually also fill 3-4 smaller bottles so that I have a few to give as gifts.
Note: Here in Puerto Rico, the commonly held belief is that it isn’t real coquito unless it is made with Don Q Crystal Rum. Before moving to the island I preferred Bacardi or Captain for my mixed drinks, but since moving here I have succumb to the belief that Don Q is amazing!! If you haven’t tried it you really need to, it is a real Puerto Rican rum and it is delicious!
2 cans of cream of coconut, 15 oz cans
1 can of coconut milk, 14 oz can
1 can of sweetened condensed milk, 14 oz can
2 cups Don Q Crystal rum (or white rum of choice)
2 tsp vanilla
2 tsp ground cinnamon, plus a little for garnish
6-8 cinnamon sticks
bottles to store your coquito in for the fridge or to use as gifts.
I like to mix up the batch in a tall plastic pitcher with a wand mixer. I usually only mix one batch at a time even when I make a double batch that day because it is easier to mix, and keeps it from sloshing out while you are blending. It is also easier to pour it into the bottles when you are using a pitcher.
Add all your liquids to the pitcher and use the mixer to combine them. While the mixer is running, sprinkle a little of the ground cinnamon at a time into the pitcher and thoroughly blend to combine. If you add all the ground cinnamon at once it tends to clump into little balls, and it takes a lot of extra mixing to smooth it out.
Note: The coquito should last all season in your refrigerator (4-6 months). Versions that include eggs or other ingredients might not last as long so please do not apply that time frame to other recipes.
Serve cold with no ice, or if you are impatient like me and want a glass right after you mix it up, you can serve over ice. Another option would be to shake it with ice in a drink shaker, and pour into a martini glass. It was a warm day so ice in the coquito just sounded a little more refreshing. 😉
Right now, as Jenny and I head off to the beach this morning, I am wishing for a little cooler weather to help bring on the holiday feeling. Hopefully I will get a cold blast when Tavis, Aiden and I head North, to Southwest Florida for Christmas in a few weeks!!
- 2 cans of cream of coconut (15 oz)
- 1 can of coconut milk (14 oz)
- 1 can of sweetened condensed milk (14 oz)
- 2 cups Don Q rum (white rum)
- 2 tsp vanilla
- 2 tsp ground cinnamon (plus a little for garnish)
- 6 cinnamon sticks
- bottles to store your coquito in for the fridge or to use as gifts.
- Add all liquid ingredients to pitcher and mix with hand blender.
- Slowly add ground cinnamon while mixing to avoid clumps.
- Pour coquito into bottles and add 2 cinnamon sticks to each bottle, or 5-6 for a large bottle.
- Serve cold or over ice.
- Keep coquito refrigerated.
Don’t miss out on any new posts or recipes, sign up for our email list here! Don’t worry we don’t sell your address or give it to anyone and you will only get emails when a new post goes up.