Best 6 Coquito Puerto Rican Eggnog Recipes
Indulge in the creamy delight of Coquito, a traditional Puerto Rican eggnog that captures the essence of the holiday season with its rich flavors and festive spirit. This beloved beverage is a harmonious blend of coconut milk, evaporated milk, condensed milk, and a touch of rum, creating a luscious and velvety texture that warms the soul. Embark on a culinary journey with our diverse collection of Coquito recipes, each offering a unique twist on this classic delight. Discover the original Coquito recipe, the traditional foundation of this beloved holiday drink. Explore variations like the Vegan Coquito, a dairy-free rendition that caters to dietary preferences without compromising on taste. For a touch of tropical flair, immerse yourself in the flavors of Coco Loco Coquito, which incorporates coconut liqueur and pineapple juice to create a vibrant and refreshing twist. Elevate your Coquito experience with the decadent Chocolate Coquito, where rich chocolate combines with the classic Coquito flavors for a luxurious and indulgent treat. Last but not least, experience the creamy magic of Coquito Cheesecake, a delectable dessert that seamlessly merges the flavors of Coquito with a creamy cheesecake filling, resulting in a symphony of textures and flavors.
Check out the recipes below so you can choose the best recipe for yourself!
COQUITO (PUERTO RICAN COCONUT EGGNOG)
Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.
Provided by Alejandra Ramos
Time 2h10m
Yield 16 to 20 small servings
Number Of Ingredients 9
Steps:
- Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
- Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
- Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).
PUERTO RICAN COCONUT EGGNOG (COQUITO)
Steps:
- Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
- Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.
GRANDMA'S COQUITO (PUERTO RICAN EGGNOG)
so creamy and delicious that it warms your belly and your heart.this is a traditional holiday cocktail that has been celebrated on the island for decades and is now a holiday staple for stateside islanders.
Provided by benelisa cotto
Categories Cocktails
Time 30m
Number Of Ingredients 8
Steps:
- 1. in a blender add 1 can each of coconut cream,coconut milk,evaporated milk,condensed milk.blend until smooth slowly adding vanilla,cinnamon and nutmeg.pour into a large bowl.repeat the process with remaining cans of milks,pour into bowl and whisk until combined with first batch.add entire bottle of rum and whisk well to mix.pour into gallons or bottles and refrigerate.serve cold.
COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.
COQUITO (PUERTO RICAN EGGNOG)
Categories Egg Dessert No-Cook Christmas Quick & Easy Christmas Eve Nutmeg
Yield 14 4 oz servings
Number Of Ingredients 8
Steps:
- Place ingredients into blender, blend until well mixed (4-5 minutes). Pour into a bottle and refrigerate until cold. Serve in small glasses and garnish with a sprinkly of Nutmeg on top.
COQUITO - PUERTO RICAN EGGNOG
Who says eggnog is only served at Christmas? This creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender.
Provided by SusieQusie
Categories Beverages
Time 10m
Yield 1 1/2 quarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- You'll find that upon opening the can of cream of coconut, there is a waxy "head" that rises to the top of the can. Gently break through it with your spatula.
- Add cream of coconut to the blender and process it for a few minutes until it is smooth, then add the condensed milk, which is thick and creamy. This helps to bind the cream of coconut so that it doesn't separate in your coquito later on.
- Pour in the egg substitute, the evaporated milk and the vanilla. Blend till combined.
- Stir in the rum to taste, and finish off with a dusting of cinnamon and or nutmeg. Chill.
- Optionally, add rum just before serving.
Nutrition Facts : Calories 229, Fat 8.7, SaturatedFat 6.4, Cholesterol 20.8, Sodium 104.3, Carbohydrate 32.3, Sugar 28.6, Protein 6.1
Tips:
- Prep the Spices: Toast the cloves, cinnamon, and star anise in a skillet over medium heat until fragrant. This step enhances their flavors and adds depth to the coquito.
- Use Fresh Coconut Milk: For the best flavor and texture, use fresh coconut milk instead of canned. Fresh coconut milk adds a rich, creamy flavor that canned milk can't match.
- Chill Overnight: After blending all the ingredients, chill the coquito overnight to allow the flavors to meld and develop. This step is essential for the best flavor.
- Garnish with Style: When serving the coquito, garnish it with a sprinkle of ground cinnamon or grated nutmeg for a festive touch.
Conclusion:
Coquito is a delightful and festive drink that's perfect for any occasion. With its creamy texture, rich flavor, and aromatic spices, it's sure to be a hit with everyone. Whether you're celebrating a special occasion or simply enjoying a cozy night in, coquito is the perfect drink to warm your heart and bring joy to your table. So gather your ingredients, put on some music, and let's make some coquito!
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