Wepa! To celebrate National Rum Day you don’t need to go to have a Coquito flight – here, I made one for a few holidays – from the left – traditional for Christmas or anytime really, Pumpkin pie for Thanksgiving and pistachio for St. Patrick’s Day.
Coquito translates to “Little Coconut” in Spanish – it’s a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, sometimes being called the Puerto Rican Egg nog. Everyone makes it slightly differently but you can rest assured mine tastes pretty good. The basic recipe is below.
3 Different Coquitos
Ingredients
- 1 can sweetened condensed milk (I used Carnation)
- 1 cup rum to start (I used Bacardi)
- 2 egg yolks (Rocky style)
- 1 can cream of coconut (Goya or Coco Lopez)
- 1 can evaporated milk (I used Carnation)
- 1 cup unsweetened coconut milk (I used coconut milk from a fresh coconut)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg and extra to sprinkle for serving
- Cinnamon sticks for serving
Instructions
- Put the cream of coconut, condensed milk, evaporated milk, coconut milk, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes.
- Transfer to a pitcher, cover tightly with plastic wrap and refrigerate for an hour. Coquito is best when it’s very cold.
- For the pumpkin pie version I added 1/2 cup pumpkin purée and 1/2 teaspoon of pumpkin pie extract plus extra cinnamon and for the pistachio version I added 1/4 cup of pistachios, 1/2 teaspoon of almond extract.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @haveucoveredinthekitchen on Instagram and hashtag it #haveucoveredinthekitchen.
