No Christmas party in Puerto Rico is complete without a cup of this rum-spiked coconut drink. However, no two abuelas make coquito exactly the same way, and the inclusion of an egg yolk often sparks a passionate debate. In my family? That yolk is non-negotiable, so I’ve included it in this recipe. Feel free to omit if you prefer, as the drink will still be plenty creamy. Often compared to eggnog, your celebration won’t be the same after you’ve tried this holiday drink.
What is coquito?
Coquito is a traditional Puerto Rican cocktail usually served around Christmas. Made with cream of coconut, rum, vanilla, warming spices and occasionally an egg yolk (like in this recipe), this creamy drink is a holiday must that packs in huge flavor.
What’s the difference between coquito and eggnog?
While these two holiday drinks might seem similar—with coquito often being referred to as the Puerto Rican version of eggnog—these two drinks have their share of differences. While eggnog has a base of heavy cream and egg yolks and is occasionally spiked with whiskey or rum, coquito always includes rum and coconut. If you’re usually a staple eggnog household every Christmas, try out coquito this year for a boozy shake-up—you might never look back!
How should I serve it?
Coquito is best served cold, so make sure and let it chill in the refrigerator until you’re ready to serve. Garnish yours with nutmeg and cinnamon sticks for an extra festive addition. We suggest serving this drink in small cups—it packs a major punch!
Made this? Let us know how it went in the comments below!
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She is the owner of Vicky G’s, a catering company focused on hand-formed empanadas with both familiar and untraditional fillings. She’s also the co-owner of Bandidas, a local pop-up test kitchen concept that throws monthly food events. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.