I am straight up obsessed with eggnog during this time of year.
And even more so when it involves rum.
And flavors of coconut.
Enter the seventh day of Christmas, when I’m sharing you: coquito.
Coquito (coh-kee-toe) is a Puerto Rican, coconut-based alcoholic drink somewhat similar to eggnog. And by similar, I mean they both have cinnamon and rum, and are drank around the holidays. There are no eggs in this drink. Just coconut.
Coconut milk. Coconut cream.
Hence the literal translation of “little coconut”.
The first time I had this rich, creamy, sweetened coconut rum drink was a few years ago. My uncle had brought a bottle to our annual holiday family gathering for everyone to taste, and let me tell you, just a sip and I was in love. Over the years, I have tested numerous recipes in hopes of recreating that drink, altering the contents to replicate what I could remember.
It is no longer Christmas in the Aleman household without making a batch of coquito, that’s for sure.
Fortunately, I now have a go-to recipe. One that is thick and creamy, but doesn’t become unpourable when refrigerated. One that, when served ice cold, still warms you with the generous amount of rum present.
The perfect boozy drink for the holidays.
- 1 c. Puerto Rican rum (or more, to taste)
- 1 (15 oz.) can of coconut cream
- 1 (13.66 oz.) can of coconut milk
- 1 (12 oz.) can of evaporated milk
- 1 (14oz.) can of sweetened condensed milk
- 1 tbsp. pure vanilla extract
- 1 tbsp. ground cinnamon
In a blender, add all of the ingredients. Process them until they are well-mixed and then pour into a glass pitcher. Refrigerate for at least an hour (the drink tastes best when ice cold). Shake well before serving. Pour into glasses and sprinkle with a bit of cinnamon and enjoy!