For the past few years, I've been making chocolate eggnog, but this Christmas I decided to switch things up and make Puerto Rican coquito instead of the traditional Dominican ponche (eggnog). I scoured the internet for recipes and found countless variations, but Alejandra's recipe on the food blog Always Order Dessert caught my eye. She provided detailed instructions for making the perfect and authentic coquito, and while her version is quite potent, she also offered options for making a lighter or non-alcoholic version.
I adapted and tweaked the recipe to suit my family's taste, opting for a low to no-alcohol version, and I couldn't be happier with the results. This is definitely a recipe that I'll be saving and sharing with my loved ones for years to come. If you're looking for a festive drink to ring in the New Year, I highly recommend giving Coquito a try. Be sure to check out Alejandra's original recipe and informative post on this beloved Puerto Rican beverage here.
Coquito (Puerto Rican Drink)
(Recipe adapted from, Always Order Dessert)Ingredients:
2 cans of coconut milk (21 oz. = 620 ml)
1 can cream of coconut (15 oz. = 425 g) *sweet cream
1 can of evaporated milk (12 oz. = 355 ml)
1 can sweetened condensed milk (14 oz. = 405 g)
1 cup rum (preferably light) *see notes
2 cinnamon sticks
2 teaspoons vanilla extract
⅔ teaspoons ground cinnamon
Instructions:
1. In a medium saucepan combine coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, and ground cinnamon. Bring to a very light simmer a total time of 4 minutes not more overheating and set aside to cool down. This step is optional, I do it because I prefer to mix the milk with the sweetened creams over a mild heat to combine thoroughly.
2. Once the combined milk mixtures have cooled, mix in the rum, and stir in a blender dividing it in three batches. Blend for about two minutes. Pour into prepared glass bottles or pitchers, drop in the cinnamon sticks, cover, and refrigerate. Shake well before serving and serve chilled in small glasses. Ice could be added to chill and dilute it a little if you are serving in bigger glasses.
Yield: 7.5 cups.
Notes:
a) I prefer no alcohol or a very small amount of it, which is why I prepared mine with only 1 cup of rum. If you want a nonalcoholic coquito, replace the rum with coconut or whole milk.
b) If you like your coquito to be strong, substitute the coconut milk with an equal amount of rum. One can of coconut milk is a little more than 1 cup, so keep this in mind when substituting. If you are going to use 2 cups of rum only use 1 can of coconut milk. If you use 3 cups of rum, omit the coconut milk altogether. There are many variations of this coconut eggnog, so do not be afraid to try different combinations.
c) When you refrigerate the coquito, it will take on a thicker consistency once it is chilled.
There is no greater joy than the joy that the Lord gives us. Our strength and joy come from his love. In this season let's remember and value that love. Thanks for stopping by, Have a Happy a blessed New Year!!
If you enjoy this recipe, you'll love to try:
Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the Lord is your strength.” - Nehemiah 8:10
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