When it comes to Christmas (in July) drinks, there’s the Eggnog and the Tom and Jerry Cocktail. Here’s a recipe for Coquito, Puerto Rico’s version of Eggnog.
Coquito – Photo © Cocktails & Bars
Coquito (or “little coconut” in Spanish) is a traditional Christmas drink that has its origins in Puerto Rico. The rum and coconut based drink has similarities to eggnog and is at times referred to as Puerto Rican Eggnog.
Like many drinks of its kind, recipes are passed down through generations. Families have their own variations and many are protective of their recipe. Such the popularity of the drink that Coquito Masters was established over 10 years ago, an annual contest that started in NYC where contestants compete to determine the Coquito Master of the Year.
Basically, the Coquito consists coconut milk, evaporated milk, sweetened condensed milk and spices mainly cinnamon and vanilla mixed with white rum. Some recipes add egg, or coconut cream while others use dark rum or a combination of rums.
Coquito is an ideal drink for the home bartender to prepare when entertaining guests at home. The drink is pre-made in a blender and stored in the fridge. To serve, it can be run through the blender again or stirred well before serving. Rich and creamy with a tropical note from the coconut and a touch of warm spice, Coquito adds a festive note when looking for a more exotic drink option for Christmas in July.
Coquito Recipe
Ingredients
- 1 can (400ml) coconut milk
- 1 can (400ml) evaporated milk
- 1 can (400 ml) sweetened condensed milk
- 2 cups white rum
- 1 cup water
- 1 teaspoon vanilla extract
- grated cinnamon
Equipment: blender
Glassware: small shot glasses
Garnish: grated cinnamon
Method
Add coconut milk, evaporated milk, sweetened condensed milk, rum, water and vanilla extract to a blender. Secure the lid and gently blend. Store in the fridge overnight to chill.
To serve, stir the Coquito (or preferably blend it again) and pour into small glasses. Garnish with grated cinnamon on top.
