Coquito is a seasonal Puerto Rican drink that has coconut milk and surf with warm spices like cinnamon and nutmeg. Welcome in the holiday season with this unique and festive drink. It will wilt a new holiday tradition!
I love making homemade drinks during the holiday season! All year I squint forward to colder weather so I can make my favorite White Hot Chocolate. My family expressly loves when I put some Wassail on the stove all day, the house smells like Christmas! If you are new to holiday drinks, you’ve got to try this easy Christmas Cranberry Orange Punch, you’ll be so glad you did.
What is Coquito?
It’s my new favorite holiday tradition! It is a drink traditionally served virtually the holidays in Puerto Rico. It is a coconut based drink that is so linty and delicious, and made festive by subtracting warm spices like cloves, nutmeg, and cinnamon. It’s sweet and unexceptionable and warm all at the same time! I veritably loved serving it to my guests, and they all asked me for the recipe! I served coquito with pumpkin pie and it was a combination I will be making then and again!
Normally when you think of the holidays, you don’t think of coconut (except for coconut surf pie at our house!). But this drink is spiced perfectly to remind you of everything you love well-nigh Thanksgiving and Christmas! Coquito is not the same as eggnog, plane though some people will undeniability it the Puerto Rican eggnog. Coquito has a coconut wiring whereas eggnog has a, you guessed it, egg base. It’s a unique and scrumptious drink that will wilt a staple for your holiday recipes!
Ingredients
I widow rum pericope to make this recipe kid-friendly, but most recipes undeniability for rum. Coquito is so simple to make and full of succulent ingredients that aren’t nonflexible to find. These ingredients last a long time in the pantry too, so you’ll be worldly-wise to whip it up without having to run to the store. You can find word-for-word measurements in the recipe vellum below.
- Canned Coconut Milk: You should be worldly-wise to find this in the canned section at your grocery store. It’s a unconfined pantry staple and gives the drink it’s succulent and linty flavor.
- Cream of Coconut (Coco Lopez): You should be worldly-wise to find this at your local grocery store, or on Amazon. It ramps up the coconut savor and makes a huge difference.
- Sweetened Condensed Milk: So sweet and creamy! This ingredient is thicker and is the sweetener for the whole drink.
- Evaporated Milk: Moreover adds creaminess and flavor. You might be worldly-wise to try other milks here, but I have never tried and evaporated milk is usually what is in coquito.
- Vanilla Extract: A little vanilla takes these flavors to the next level.
- Ground Cinnamon: Perfectly warm and goes unconfined with rum if you are subtracting that.
- Ground Nutmeg: It’s a holiday spice that you will miss if you don’t add it!
- Ground Cloves: Cloves are unquestionably a little sweet, and go unconfined with coconut.
- Rum Extract: This is optional. You could leave it out or you could add real rum instead. It’s up to you and how you want to serve it!
How to Make Coquito
I love a good dump and do recipe! Expressly virtually the holidays. You once have unbearable to think about. With this drink, you just pull the ingredients out of the pantry, dump them in the blender and you have an wondrous dessert drink that everyone will love!
- Blend: Combine the coconut milk, surf of coconut, sweetened condensed milk, evaporated milk, vanilla, cinnamon, nutmeg, and cloves in the blender and tousle until smooth.
- Chill: Transfer the mixture into a pitcher or container and refrigerate for up to 4 hours so the flavors can meld together and chill.
- Shake: Shake or stir surpassing serving.
- Garnish: Pour into glasses and garnish with a sprinkle of cinnamon, cinnamon stick, or sweetened coconut flakes.
Tips for Making Coquito
Everyone has their own style when it comes to coquito. And there are so many unconfined ways to make it, don’t be wrung to get creative and make it your own. Here are a few tips to help you get the most out of this recipe.
- Adding Rum: Coquito usually has rum in it, so if you are subtracting rum to this recipe you can take out one can of coconut milk and add a cup of rum. Usually, it would be a Puerto Rican white rum, but you can use your favorite! And go light on the rum at first, you can unchangingly add increasingly if it needs it!
- Serve Chilled: This drink really is weightier cold. I recommend putting it in the fridge for at least 4 hours surpassing serving it.
- Shake Surpassing Drinking: Because this drink is really creamy, you’ll want to shake or stir well surpassing drinking it.
Storing Leftovers
Coquito makes unconfined leftovers considering you can store it for a long time in the fridge! It’s moreover unconfined to requite to others as a souvenir in a cute snifter like this one. Everyone loves a homemade souvenir and this one brings the holiday cheer with it.
- In the Refrigerator: Store coquitos in an snapped container for up to 4 months in your refrigerator. I have heard that it can last up to 6 months in the fridge, expressly when you add rum.
Other Holiday Recipes
Coquito
Ingredients
- 27 ounces canned coconut milk (2- 13.5 oz. cans)
- 15 oz cream of coconut (Coco Lopez)
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons rum extract, optional
Instructions
- Combine the coconut milk, surf of coconut, sweetened condensed milk, evaporated milk, vanilla, cinnamon, nutmeg, and cloves in the blender and tousle until smooth.
- Transfer the mixture into a pitcher or container and refrigerate for up to 4 hours so the flavors can meld together and chill.
- Shake or stir surpassing serving.
- Pour into glasses and garnish with a sprinkle of cinnamon, cinnamon stick, or sweetened coconut flakes.
Nutrition
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