Coquito is a popular Christmas drink here in Puerto Rico that you can make with or without rum.
It is so easy to make, even easier than the Tembleque recipe that you should try. In fact, it will take you longer to buy the ingredients than to make it…
Coquito recipes vary slightly in ingredients with some using egg yolks and others skipping the eggs. I usually make my Coquito without eggs and this year I also tried a new recipe.
For the first batch I used my regular recipe and for the second, I used the recipe from Goya.
I’m happy to say both versions were a huge success.
My Regular Coquito Recipe
- 1 can (14oz) of Goya coconut cream
- 1 can (12 oz) of Nestle condensed milk
- 1 can (12oz) of Nestle evaporated milk
- 1 teaspoon of vanilla extract
- ½ tablespoon ground cinnamon (sometimes I skip this)
- Shake of ground nutmeg
- 4-6 ounces white rum (more or less or leave out, depending on your taste)
Goya Coquito Recipe (makes a slightly thicker Coquito)
- 2 cans (12 oz each) GOYA® Evaporated Milk
- 1 can (14 oz) Coco GOYA® Cream of Coconut
- 1 can (14 oz) GOYA® Coconut Milk
- ½ cup GOYA Sweetened Condensed Milk
- ½ cup white rum (add more or less or leave out, depending on your taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon/li>
- Cinnamon sticks (optional)
Method (for both recipes)
Add all the ingredients to a blender and give it a quick mix so that everything in mixed together Pour into bottles and chill for a couple of hours before serving.
To serve, pour into small shot glass. Some people sprinkle the Coquito with cinnamon, but I tend to skip that part.
If you just cannot wait for the Coquito to chill, pour over some ice and have your Coquito on the rocks.