Coquito

Coquito

The traditional Christmas drink, Coquito (co-kee-to), was originally found in Puerto Rico. However, drinks similar to Coquito can be found all throughout the Caribbean. The drink was brought to the Caribbean by the Spanish during Puerto Rico's colonial period. The Spanish took their version of "eggnog" and combined it with the local rum creating Coquito. As they continued to travel and settle in other areas the drink followed them creating different variations around the Caribbean. The variations are very similar to what they considered the original recipe: milk, sugar. Although this was seen as the original ingredient, Puerto Rico altered it by adding coconut. The recipe has 4 main ingredients but is not limited to these: Coconut milk, Coconut cream, Puerto Rican rum, and Sweetened condensed milk.

You will find many recipes for coquito with complicated instructions that require eggs to be simmered over a double boiler. Like many traditional foods or drinks that coquito can trigger some passionate debate. The biggest debate regarding coquito is with or without egg yolk. Other recipes do not call for raw eggs, you can whip it up in a blender and skip all of the heating and stirring. Chill it in the refrigerator for about an hour before serving, and to make it extra cold. If the mixture is too thick after chilling, blend it again until it is pourable. After Coquito is prepared and chilled for a few hours it is ready to be served.

The Puerto Rican drink resembles eggnog and is usually served after dinner in a shot glass or on the rocks in small cups and is usually garnished with grated nutmeg or cinnamon. The drink is known to be sweet and strong (with rum).

The cook at https://thenovicechefblog.com/ likes to add 4 oz. raisins, 4 oz evaporated milk, and 4 tablespoons shredded coconut to her Coquito, otherwise her recipe uses the same ingredients as below. She uses the shredded coconut to add to the overall coconut flavor and thicken the coquito a little more, and she finds the little bites of rum soaked raisins hidden at the bottom of her glass one of the best parts of the drink.

Start by soaking 4 oz. raisins in the 1 1/2 cups rum for an hour in a container (with a lid for shaking) that holds 6 or 7 cups of liquid (or split between two containers). Then puree the rest of the ingredients in a blender along with 4 oz evaporated milk and 4 tablespoons shredded coconut until the coconut is well pureed with the rest of the ingredients. Pour this mixture over the rum and raisins in the container(s) and shake well. Chill for at least 4 hours and store in airtight container in refrigerator, she says, for up a month.

Coquito
from https://www.thespruceeats.com/

1 (15-ounce) can cream of coconut
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
12 ounces (1 1/2 cups) white rum (or to taste)
1 teaspoon coconut extract (or vanilla extract), optional
1/4 teaspoon ground cinnamon (1/2 teaspoon if not using cloves)
1/4 teaspoon ground cloves (not in most recipes)
1/8 teaspoon ground nutmeg
Garnish: ground nutmeg or cinnamon or cinnamon sticks

Mix cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg in a blender.

Process them until they are well-mixed and then pour into a glass pitcher or bottle and cover it. Alternatively, add the cover to the blender bowl and place it in the fridge.

Refrigerate for about 1 hour before serving. Coquito tastes best very cold.

Shake to mix well right before serving [the mixture will separate]. Pour into a small glass and sprinkle the top with nutmeg or cinnamon or garnish with a cinnamon stick.

Tips

Recipe Variations