Best 3 Puerto Rican Coconut Eggnog Coquito Recipes
Indulge in the tropical flavors of Puerto Rican Coconut Eggnog, known as Coquito. This creamy and decadent holiday beverage is a harmonious blend of coconut milk, evaporated milk, condensed milk, vanilla extract, cinnamon, nutmeg, and rum. Its rich and velvety texture, combined with the subtle hints of coconut and warm spices, makes it a delightful treat during the festive season. In this comprehensive article, we present a traditional Coquito recipe that captures the authentic flavors of Puerto Rico, along with a decadent vegan version for those seeking a plant-based alternative. Additionally, we offer a non-alcoholic variation of Coquito, ensuring that everyone can enjoy this irresistible beverage regardless of their dietary preferences or alcohol consumption. Whether you prefer the classic, vegan, or non-alcoholic version, our detailed recipes guide you through the simple steps to create a delicious and memorable Coquito that will warm your heart and spread holiday cheer.
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.
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.
Tips:
- Use fresh coconut milk. Fresh coconut milk is essential for making the best coquito. It gives the drink a rich and creamy flavor that is unmatched by canned or powdered coconut milk.
- Don't overcook the eggs. When making the egg custard, be careful not to overcook the eggs. Overcooked eggs will make the coquito grainy and unpleasant.
- Chill the coquito before serving. Chilling the coquito before serving allows the flavors to meld and develop. It also makes the drink more refreshing.
- Garnish the coquito with grated nutmeg or cinnamon. A sprinkle of grated nutmeg or cinnamon adds a festive touch to the coquito and enhances the flavor.
- Experiment with different flavors. There are many ways to customize your coquito recipe. Try adding different spices, such as ginger or allspice, or different fruits, such as mango or pineapple.
Conclusion:
Coquito is a delicious and festive drink that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a special drink to serve, give coquito a try. You won't be disappointed!
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