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There’s something magical about the holiday season, and no celebration in Puerto Rico is complete without a glass of Coquito, a creamy coconut-based drink infused with warm spices like cinnamon and nutmeg. Often referred to as Puerto Rican eggnog, Coquito is a traditional holiday favorite that’s perfect for sharing with loved ones. Its velvety texture, rich coconut flavor, and delightful spice blend make it a standout treat that embodies the festive spirit of the season.
Ingredients
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1 can 15 oz cream of coconut
- 1 can 13.5 oz coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon plus extra for garnish
- 1/2 teaspoon ground nutmeg
Instructions
Blend the Ingredients
- Combine the sweetened condensed milk, evaporated milk, cream of coconut, coconut milk, vanilla extract, cinnamon, and nutmeg in a blender. Blend on high speed for about 1 minute or until the mixture is smooth and creamy. Blending ensures that the spices are evenly distributed and the drink has a velvety texture.
Chill
- Transfer the blended Coquito into a large pitcher or airtight container. Cover and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld together, enhancing the richness and depth of the drink.
Serve
- Before serving, shake or stir the Coquito well to ensure everything is mixed evenly. Pour the drink into small glasses, sprinkle a little ground cinnamon on top, and serve chilled. For an extra festive touch, garnish with a cinnamon stick or a sprinkle of nutmeg.
Notes
Adjust the Thickness
If you prefer a thicker consistency, you can add 1/2 cup of coconut cream or a scoop of vanilla ice cream while blending. This makes the drink even richer and more dessert-like.
Sweetness Level
This recipe is naturally sweet, thanks to the sweetened condensed milk and cream of coconut. However, if you like your drinks less sweet, you can reduce the amount of sweetened condensed milk or balance it with an extra pinch of nutmeg.
