Grandmas Coquito Puerto Rican Eggnog Recipes

COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)

Coquito - Puerto Rican Coconut Eggnog Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 8

Ingredients

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can coconut cream, such as Coco Lopez or Goya
3 cups rum of your choice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise, optional

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

Coquito image

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

Ingredients

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

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 - PUERTO RICAN EGGNOG

Coquito - Puerto Rican Eggnog image

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

Ingredients

1 (8 1/2 ounce) can cream of coconut, such as Coco Lopez
1 (14 ounce) can sweetened condensed milk, such as Eagle Brand
1/2 cup egg substitute
1 (14 ounce) can evaporated milk
2 teaspoons vanilla
Malibu rum, to taste, be generous
cinnamon
nutmeg

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

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (Puerto Rican Coconut Eggnog) image

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

Ingredients

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

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).

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