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How to Make Authentic Coquito: Traditional Puerto Rican Coconut Eggnog

Experience the creamy, coconut-forward magic of authentic Puerto Rican Coquito—a festive holiday drink that brings families together. This traditional Caribbean eggnog alternative combines coconut, rum, and warm spices to create a smooth, indulgent beverage perfect for celebrations.
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Prep Time 15 minutes
Total Time 4 hours 20 minutes
Servings: 8 –10 servings
Course: Beverage
Cuisine: Puerto Rican
Calories: 115
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 1 can 15 oz cream of coconut (Coco Lopez recommended)
  • 1 can 15 oz full-fat coconut milk
  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • 2 large egg yolks optional
  • ½ –1 cup Brugal or dark spiced rum
  • ½ –1 cup Bacardi white rum or coconut rum
  • 2 cinnamon sticks for infusion and garnish
  •  
Garnish & Optional Additions:
  • Ground nutmeg
  • Star anise seeds
  • Extra cinnamon sticks
  • Cinnamon sugar for glass rim

Method
 

  1. Prepare Ingredients: Gather all ingredients and ensure you have a high-powered blender. Chill the blender pitcher for 10 minutes before use.
  2. Combine Base: Add cream of coconut, coconut milk, evaporated milk, and sweetened condensed milk into the blender. Warm thick cream of coconut slightly for smooth blending.
  3. Add Flavor: Add cinnamon, nutmeg, and vanilla extract. Blend for 2 minutes until smooth. If using eggs, add now and blend until fully incorporated.
  4. Incorporate Rum: Add ½ cup each of dark rum and white rum, blend, and taste. Adjust to preference—don’t exceed 2 cups total.
  5. Final Blend: Blend an additional 30 seconds to ensure a silky, homogeneous mixture.
  6. Bottle & Infuse: Pour into airtight glass bottles and add 2 cinnamon sticks for infusion.
  7. Chill & Cure: Refrigerate at least 4 hours or overnight before serving. The longer it rests, the better the flavor.

Notes

Use high-quality cream of coconut (Coco Lopez preferred) and fresh spices for the best results. Always use glass bottles for storage—plastic can affect flavor. Chill overnight for a richer, smoother coquito experience.