Best Coquito Recipes
COQUITO RECIPE
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!
Provided by Jessica
Categories Cocktails
Time 5h20m
Number Of Ingredients 11
Steps:
- In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
- In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
- Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
- You have to shake vigorously before pouring.
Nutrition Facts : Calories 218 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 47 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
COQUITO
Coquito is a Puerto Rican version of Egg Nog. It is to die for. I experienced this for the first time last year and I can not get enough. My friend gave me the recipe and she makes it only at christmas, she fills wine bottles with it and then makes them look pretty and gives them as gifts. One taste and you will want more and more.
Provided by jb41848
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in a blender on high for 5 minutes.
- Refrigerate.
- Serve cold, sip and enjoy.
Nutrition Facts : Calories 1326.1, Fat 46.5, SaturatedFat 40.3, Cholesterol 45.5, Sodium 246.6, Carbohydrate 187.1, Fiber 1.8, Sugar 181.6, Protein 13.2
COQUITO
The origins of coquito, a Puerto Rican creamy coconut- and rum-based cocktail, are not fully known. Some say it comes from Spain, and others say it comes from the United States. However, one thing is certain: coquito is a staple of the Puerto Rican holiday menu. But there's no reason you can't serve this as an indulgent after-dinner drink year-round. Most families have their unique coquito recipes, passed on from generation to generation. For best results, make the coquito one day ahead in order for the flavors to come together. For a nonalcoholic coquito, simply skip the rum. ¡Salud! Read more about this recipe in My Parents' Coquito Always Brings Me Home.
Provided by Jessica van Dop DeJesus
Categories Christmas Alcoholic Drink Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Combine evaporated milk, ginger, cinnamon sticks and cloves in a small saucepan. Bring to a quick boil, then reduce heat and simmer for 3 minutes. Let the mixture cool to room temperature, about 15 minutes.
- Pour the cooled mixture through a fine-mesh sieve. Set the cinnamon sticks aside (discard the other solids). Transfer the strained milk to a blender. Add coconut milk, condensed milk, coconut cream and rum. (If you don't like your drink too strong, start with ¾ cup rum and do a quick taste test before adding the rest.) Blend at medium speed until well blended, about 3 minutes.
- Pour the mixture into a glass bottle (this is a great way to repurpose your rum bottles) and toss one of the reserved cinnamon sticks into the bottle to add more flavor. Cover and refrigerate, ideally overnight, for the flavors to come together. Serve cold with a sprinkle of cinnamon, if desired.
Nutrition Facts : Calories 354 calories, Carbohydrate 40 g, Cholesterol 18 mg, Fat 16 g, Protein 5 g, SaturatedFat 13 g, Sodium 84 mg, Sugar 39 g
COQUITO - COCONUT EGGNOG
An Authentic Puerto Rican Beverage If you like coconut and eggnog, you'll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. More recipe inspirations: Chocolate Coquito Pistachio Coquito
Time 5m
Yield 7
Number Of Ingredients 8
Steps:
- Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips
PUERTO RICAN COQUITO
Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!
Provided by Ben S.
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.
Nutrition Facts : Calories 348 calories, Carbohydrate 23.8 g, Cholesterol 13.3 mg, Fat 21.5 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 18.2 g, Sodium 76.9 mg, Sugar 21.3 g
COQUITO | PUERTO RICAN COCONUT NOG
Christmas means it's time for coquito! Coquito is a rich creamy coconut and rum drink that is served in Puerto Rico for Christmas.
Provided by The Noshery
Categories Drinks
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix all ingredients in a blender at high speed.
- Refrigerate for a minimum of 1 hour.
- Shake well before serving.
- Serve cold in a small glass. Garnish with cinnamon stick.
COQUITO
Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 9
Steps:
- Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
- When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
Nutrition Facts : Calories 556 calories, Fat 30 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 10 grams protein, Sodium 0.31 milligram of sodium
COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
- Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.
COQUITO
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!
Provided by Brandy
Categories Drinks Recipes Eggnog Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 46.2 g, Cholesterol 24.3 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 10 g, Sodium 104.6 mg, Sugar 45.4 g
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2020-07-18 Coquito Recipe (Puerto Rican Eggnog) Ingredients 5 1/2 cups (about 3/4 of a 1.75 liter bottle) of white Puerto Rican rum* 2 14 oz. cans of sweetened condensed milk 2 13 1/2 oz. cans of coconut milk 8 egg yolks 1/2 teaspoon ground cinnamon (or more, to taste) 1/2 teaspoon ground nutmeg (or …
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4.5/5 (2)Estimated Reading Time 4 minsCategory Beverages
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4.5/5 (2)Estimated Reading Time 4 minsCategory Beverages
- In a blender, mix all ingredients together. You may need to do this in two batches depending on the size of your blender.
- Pour blended mixture into empty bottles (note: it is traditional to store coquito in empty rum bottles, but you can store them in any convenient container). Chill thoroughly in the refrigerator.
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- In the blender add the Coconut Milk, Coconut Cream, Condensed milk, Vanilla, Frangelico, Rums, Nutmeg, and Cinnamon.
- DO NOT SKIP THIS STEP : This part is very important that you follow:In an empty wine bottle, using a funnel and a strainer pour Coquito mix. Repeat about 4 to 5 times, discarding the fat from the strainer every time. This will give you a smooth Coquito.
- Put it in the refrigerator for at least a day before drinking. Coquito settles and separates due to the fat content in the milk and cream, so before pouring, open the bottle, poke it with a straw close it and shake vigorously so everything is combined thoroughly. The longer is stays in the refrigerator the better it gets. Now go pour some over ice. Sprinkle more cinnamon, nutmeg and garnish with star anise and cinnamon clove. Coquito is meant to be sipped. Salud!!!
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5/5 (2)Servings 16Cuisine Puerto RicanCategory Appetizers And Beverages
From heatherlucilleskitchen.com
5/5 (2)Servings 16Cuisine Puerto RicanCategory Appetizers And Beverages
- In a small saucepan over high heat, add cinnamon sticks and water and bring to a boil. Reduce heat to medium and continue to cook until liquid is reduced to 1 cup. Remove cinnamon sticks and allow cinnamon water to cool.
- In a medium saucepan whisk egg yolks and evaporated milk until well blended. Cook over low heat, stirring constantly until mixture thickens and can coat a spoon. DO NOT BOIL! Allow mixture to cool only slightly.
- When cinnamon water has cooled slightly, stir in the coconut milk until well blended. In a large punch or mixing bowl, whisk together the coconut mixture, yolk mixture, sweetened condensed milk, and rum. Chill well and serve.
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- Combine all of the ingredients in the blender and pulse for few seconds until completely comes together and smooth.
- Transfer the mixture into a glass jar with a lid, bottle, or a pitcher. It will need to have a lid to keep air-tight and also to be able to shake it up before serving.
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- Pour the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, spices, vanilla, and egg yolks (if using) into the blender. Blend on high for 2 minutes.
- Depending on your like of alcohol, start with 1/2 cup each of Brugal and Bacardi, give a good blend in the blender for about 30 seconds, and taste. If you like more, add another 1/2 cup of Bacardi or Brugal and blend. Taste again. I wouldn't suggest putting more than 2 cups of rum in the coquito.
- Pour the coquito in a bottle with a lid that can make it air-tight with a couple of sticks of cinnamon, and let chill in the fridge at least 4 hours to overnight or up to three days before serving. This helps all the flavors blend together.
- Serve cold in a glass with a cinnamon stick or sprinkled with ground nutmeg and an anise seed on top of each glass.
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In a blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and spices. Blend on high until mixture is well combined, 1-2 minutes. To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
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