The Coquito is a traditional Puerto Rican Christmas drink, a tropical eggnog made with coconut milk and rum.
Its origin traces back to Spanish and Caribbean traditions, adapted with local ingredients like coconut.
The traditional recipe features white rum as the base alcohol, and vanilla and cinnamon to create the classic sweet and spicy flavor.
There are two main versions of Coquito: one with eggs, requiring cooking similar to a cream, and one without eggs, simpler and more practical, which is likely the most widespread and original in the Puerto Rican context, and the one that follows.
The idea of milk, sugar, and alcohol was adapted with tropical ingredients (coconut milk, rum) after the Spaniards’ arrival and the importation of coconut to the island.
Coquito has become a well-established Christmas tradition — ideally from Thanksgiving (late November) until the day of Epiphany — often accompanying carols, family gatherings, Christmas serenades (with traditional instruments like the cuatro or the maraca).
Every family has its ‘own’ version, which may differ in rum, proportions, spices.
The word literally means ‘little coconut,’ a beverage considered the Christmas drink of Puerto Rico: it is prepared during holidays (Christmas, New Year) and often offered to friends, relatives, neighbors, or served during festive days like ‘Noche Buena.’
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Portions: 10 People
- Cooking methods: No Cooking
- Cuisine: Caribbean
- Seasonality: Christmas
Ingredients
- 13.5 oz coconut cream
- 12.5 oz unsweetened evaporated milk (concentrated milk)
- 13.5 oz sweetened condensed milk
- 6.75 oz white rum
- 1 teaspoon vanilla extract
- to taste nutmeg
- to taste ground cinnamon (and sticks for serving)
- 1/4 teaspoon ground cloves (optional)
Steps
1. In a blender or large bowl, combine the condensed milk, coconut milk, and evaporated milk.
2. Add the white rum and mix well.
3. Add the spices: ground cinnamon, nutmeg, cloves, and vanilla extract.
4. Blend everything for about 1-2 minutes until smooth and slightly frothy.
5. Pour into bottles or airtight containers and refrigerate for at least 2-3 hours, preferably overnight, to allow the flavors to meld.
6. Serve cold, in a glass with a cinnamon stick — traditionally it is a Christmas drink served after dinner or as a digestif.
FAQ (Frequently Asked Questions)
What is the difference between condensed milk and evaporated milk?
The difference between condensed milk and evaporated milk is mainly in sugar content and consistency:
• Condensed milk: is milk from which some of the water has been removed and a lot of sugar has been added. It’s very thick, sweet, and creamy. It is mainly used in sweets and desserts.
• Evaporated milk: is milk from which about 60% of the water has been removed, but with no added sugar. It has a thicker consistency than regular milk but is not sweet. It is used in cooking to make sauces, soups, and preparations creamier without adding sugar.
