It’s time to raise a glass to the Coquito, the creamy, coconut, boozy holiday concoction that originated in Puerto Rico. A traditional Christmas drink, Coquito—which means “little coconut” in Spanish—is often called Puerto Rican eggnog, though few recipes actually include egg.
The basic Coquito typically calls for rum, coconut milk and coconut cream with spices and flavorings such as vanilla and cinnamon, although recipes vary. The result is a rich, decadent delight that can pack a serious punch depending on the amount—and proof—of the rums used.
Coquitos have been more prominent in the media this year: Coconut milk/cream supplier Goya has made a big push for the Coquito by promoting its ingredients for the holiday beverage in a number of advertisements. Rum giant Bacardi in November launched a ready-to-drink Coquito product; Coquito Trigo is another RTD currently on the market.
La Concha Resort in San Juan, Puerto Rico, offers a “build your own style” North Pole Coquito Nog, created on a traditional base of Barrilito 3 Star rum, Bacardi Oakheart spiced rum and house-made Coquito mix. Guests can add an optional flavor of pistachio, peanut butter or dulce de leche.
But many people and places stick to their own recipes, often handed down from family members. Here are a few Coquito options recently shared with Cheers.
Condado Vanderbilt Coquito
12 oz. Evaporated milk
14 oz. Condensed milk
27 oz. Coconut milk
27 oz. Coconut cream
White rum to taste
Combine ingredients and blend.
Nasha Fondeur, pastry chef at Condado Vanderbilt in San Juan, created this recipe.
Holiday Coquito
1 can Evaporated milk
1 can Condensed milk
1 can Coconut cream
1 cup House-made rum cream liqueur
½ tbsp. Vanilla extract
6-8 Cinnamon sticks
2 egg yolks or Eggbeaters
Sprig of rosemary for garnish
Whisk batch of milks, coconut cream, liqueur and vanilla. Shake aggressively with egg yolks or Eggbeaters. Garnish with rosemary and cinnamon stick.
The mixologists at Jasper’s Corner Tap & Kitchen in San Francisco created this recipe.
Bacardi Coquito
2 parts Bacardi Superior rum
¾ oz. part Evaporated milk
¾ oz. part Condensed milk
1 part Coconut creme (preferably Coco Lopez)
1 tsp. Vanilla extract
1 pinch Cinnamon
Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon stick and coconut flakes.
The mixologists at Bacardi created this recipe.
El Convento Coquito
1 can Evaporated milk
1 can Coconut cream
1 can Coconut milk
½ can Sweetened condensed milk
1 cup Bacardi white rum
Vanilla extract
Ground cinnamon
Combine ingredients and blend. Garnish with a cinnamon stick.
Orville Rodríguez, director of food & beverage at Hotel El Convento in San Juan, created this recipe.
Coquito Royale
1 can Goya evaporated milk
1 can Goya coconut cream
1 can Goya coconut milk
½ can Goya sweetened condensed milk
1 cup Bacardi Superior rum
¼ cup Bacardi Black rum
¼ cup Rémy Martin VSOP Fine Champagne Cognac
Don Q 151 rum (to taste)
1 tsp. Vanilla extract
Combine all ingredients in a blender and blend on high until well combined, 1-2 minutes. Pour mixture into glass bottles; cover and transfer to refrigerator. Chill until cold. Garnish with an additional float of Don Q 151 (if desired), cinnamon sugar and a cinnamon stick.
Marina Velez of The Beverage Information & Insights Group shared this recipe.
Courtyard Coquito
28 oz. Condensed milk
24 oz. Evaporated milk
12 oz. Coconut milk
12 oz. Coconut cream
4 oz. Granulated sugar
4 cinnamon sticks
6 spice cloves
4 star anise
2 oz. Cinnamon
24 oz. White rum
2 cups Water
In a saucepan, bring the two cups of water to a boil, add the spice nails, cinnamon and anise and make a tea. Cool the tea. In a deep basin mix the milks, coconut cream, rum, cinnamon and sugar and whisk until well incorporated. Then mix the spice tea with the milk mixture.
Victor Woods, executive chef at Courtyard by Marriott Isla Verde Beach Resort in San Juan, created this recipe.
