Pistachio Coquito Puerto Rican Pistachio Coconut Nog Recipes

PISTACHIO COQUITO

Steps:

• Pour the pistachios into a food processor or high-speed blender and pulse until it becomes the consistency of a paste.
• Add the pistachios and all other ingredients together in a blender and mix well.
• Refrigerate for at least one hour.
• Serve in small glasses and garnish with a dash of cinnamon.

PISTACHIO COQUITO (PUERTO RICAN PISTACHIO COCONUT NOG)

Steps:

• Start by mixing all ingredients into a blender. Blend ingredients until the mixture is well-combined.
• Strain coquito into an airtight bottle and place inside a refrigerator to chill for a minimum of one hour. Shake the bottle before serving.
• Serve chilled in a lowball glass. Garnish top with ground cinnamon.

COQUITO

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 COCONUT EGGNOG)

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).