Once you’ve had coquito, you may turn your back on eggnog forever

Somewhat similar to other holiday classics like eggnog and horchata, coquito is the coconut-rum drink that no Puerto Rican Christmas celebration is complete without. This creamy, spiced cocktail packs a flavorful punch; however, no two abuelas make coquito exactly the same way. Use ours for a classic version, then experiment to create your ideal coquito. Here’s everything you need to know.

What People Are Saying:

“SO GOOD. I always want to give eggnog a chance, but usually it disappoints me. This coquito is what I'll be making every holiday season now!” - ann2554

What Is Coquito?

Coquito is a traditional Puerto Rican cocktail usually served around Christmas. Made with cream of coconut, sweetened condensed milk, rum, vanilla, and warming spices, this creamy drink is traditionally served cold—make sure and let it chill in the refrigerator until you're ready to serve.

How To Make Coquito

• Cream Of Coconut: This is one of the key differences between coquito and eggnog—coconut. It's an essential ingredient and worth seeking out.
• Coconut Milk: For the best-tasting coquito, seek out full-fat canned coconut milk. It makes a huge difference for the end result here. If you can't find it, other creamy milks like almond, soy, or oat milk could work, or try heavy cream.
• Sweetened Condensed Milk: You'll need something sweet to cut out the richness, and using condensed milk helps yield the perfect texture.
• Evaporated Milk: This is what makes our drink creamy and oh so rich.
• Cinnamon & Nutmeg: The combination of ground cinnamon and freshly grated nutmeg nails the warm and cozy vibe, but feel free to adjust the amounts based on taste.
• Vanilla Extract: A little bit of pure vanilla extract adds that sweet, floral flavor.
• Rum: As far as the rum goes, I prefer a white rum, but a spiced rum would also work perfectly here. Use your favorite brand, or check out our favorites. I usually go for around 1 3/4 cups, but if you prefer it a bit boozier, feel free and up that!

You’ll need a blender for this recipe, so grab your trusty one and blend the cream of coconut, coconut milk, condensed milk, evaporated milk, cinnamon, nutmeg, vanilla, rum, and salt for about 30 seconds, or until well combined. Give it a taste, and add more seasonings or rum if it’s not boozy enough for you.

Coquito

Once it’s to your liking, transfer the coquito to a large container with a lid. Cover and refrigerate until well chilled, at least 1 hour and up to 4 weeks.

Coquito

When you’re ready to serve, stir it well to disperse all of the spices. Pour into cups, then garnish with some cinnamon sticks and some more freshly grated nutmeg for a festive spin.

Coquito

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• What's the difference between coquito and eggnog? While these two holiday drinks might seem similar—with coquito often being referred to as the Puerto Rican version of eggnog—these two drinks have their share of differences. While eggnog has a base of heavy cream and egg yolks and is occasionally spiked with whiskey or rum, coquito always includes rum and coconut. If you're usually a staple eggnog household every Christmas, try out coquito this year for a boozy shake-up—you might never look back!
• Variations and substitutions: Once you’ve got the basic recipe down, you can really experiment with this classic drink as you please. Everyone has their own beloved coquito recipe—create yours!

What To Serve With Coquito

If you’re making coquito this holiday season, you’re going to need to serve some classic Puerto Rican treats alongside the famous drink. Perfect for the holidays, flan and chocoflan are no-brainer pairings for coquito, thanks to their ultra-creamy, sweet tastes and textures. You’ll often find pastelitos, flaky pastries, both sweet and savory, served alongside coquito. Try our pastelitos de guayaba y queso this season for the best of both worlds. Or if you really want to double down on the coquito, try our coquito cookies.

Storage

Homemade coquito can last up to 4 weeks after it’s made, stored in airtight containers in the refrigerator. Make sure to stir well before serving.

Coquito

Coquito

Made This?

Let us know how it went in the comments below!

Yields: 6-8 servings

Prep Time: 5 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 1

  (15-oz.) can cream of coconut

• 1

  (14-oz.) can sweetened condensed milk

• 1

  (13.5-oz.) can coconut milk

• 1

  (12-oz.) can evaporated milk

• 1 3/4 c.

  (or more) white or gold rum

• 2 tsp.

  (or more) ground cinnamon

• 1 1/2 tsp.

  pure vanilla extract

• 1/2 tsp.

  (or more) grated fresh nutmeg, plus more for serving

• 1/8 tsp.

  (or more) kosher salt

• Cinnamon sticks, for serving (optional)

Directions

1. In a blender, blend cream of coconut, condensed milk, coconut milk, evaporated milk, rum, cinnamon, vanilla, nutmeg, and salt until smooth, about 30 seconds. Add more rum and/or spices to taste.
2. Pour coquito into a large container with a lid, cover, and refrigerate until well chilled, at least 1 hour and up to 4 weeks.
3. To serve, stir or whisk to disperse spices. Pour into glasses and garnish with nutmeg and cinnamon sticks (if using).