Puerto Rican Eggnog “Coquito” Recipe: A must for coconut lovers!
posted by: Amber Johnson
A couple of years ago, Today show anchor Natalie Morales toasted her favorite Puerto Rican tradition: Coquito. A popular drink in her native country, she described it as a “coconut version of eggnog.” I love eggnog as much of the next person but anything with coconut is that much better.
After researching several recipes, I found common ingredients of evaporated milk, unsweetened condensed milk, cream of coconut, coconut milk, cinnamon and rum. Since we’re non-drinkers in my family, I made a few adjustments for a nonalcoholic version and my heavens, Coquito really is heavenly and will become a staple for us during the holiday season.
And every other day we have cause to celebrate. Enjoy!
- 1 14oz can sweetened condensed milk
- 1 12oz can evaporated milk
- 1 15oz can sweetened cream of coconut
- 1 14oz can coconut milk
- 1 cup whole milk (optional)
- 1 tsp rum extract
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cinnamon sticks
- 1 vanilla bean, split in half lengthwise
- In a large blender, combine ingredients except for cinnamon sticks and vanilla bean (do in smaller batches if necessary).
- Pour into a pitcher, glass bottles or bowl that you can seal. Add the cinnamon sticks and vanilla bean. Cover and chill for at least two hours for flavors to blend. Be sure to shake the pitcher vigorously before pouring.
- Serve in small glasses sprinkled with cinnamon or a cinnamon stick.
- Saves in a sealed container for about a week.
- All of the alcoholic versions call for rum. Since we made ours non-alcoholic, you may add whole milk if the flavor is too strong for you. For our family, we make it without the milk and when serving, those who wanted to dilute the flavor added milk at the end. Either way, it was delicious!