I know you’re wondering why I’m posting a holiday recipe in the middle of spring but hear me out. I once had a blog and then went through a quarter life crisis and shut it down. To this day I still get DMs asking for a link to this recipe, so here it is. Now it’ll be super easy for you guys to find it later this year during the holidays!
Originally posted on November 27th, 2013
“Coquito is an eggnog-like alcoholic beverage traditionally served in Puerto Rico. It is made with rum, egg yolk, coconut milk, coconut cream, sweet condensed milk, and cinnamon. The drink is commonly associated with the Christmas holidays, where it is traditionally served along with other holiday food.” Thanks Wiki.
I’ll be honest, I’ve been so busy this week that I haven’t had a chance to make Coquito for Thanksgiving (gasps) but the minute I’m off work I’m running to the supermarket to buy the ingredients.
People have been asking me for my coquito recipe on twitter so here it is (along with the picture of the Coquito I made last year):
-1 can of evaporated milk
-1 can of condensed milk
-1 can of coconut milk
-1 can of coconut cream
-2 tablespoons of cinnamon
-1 tablespoon of vanilla extract
-1 to 2 cups of Palo Viejo or Bacardi white Rum. (I like mine strong but start off with ½ a cup, taste it, and add more if you want).
Combine all of the ingredients in a blender and refrigerate in a plastic or glass bottle* for a few hours. Shake well and serve with cinnamon sticks in the glass.
*I poured my coquito into 2 airtight glass bottles I found at Crate and Barrel for $6.95 (here). If you know me, you know I’m BIG on presentation when it comes to food/ beverages.
P.S: I’m well aware that some people add egg yolk to their coquito, but I cannot bare the thought of an egg in my drink (I’m weird). So I make it without it. If you want to do it the traditional way feel free to add “2 egg yolks” and blend with the rest of the ingredients.