It's Coquito—Not Eggnog—And You Need To Add It To Your Spread This Holiday Season
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!
Yields: 6-8 servings
Prep Time: 5 mins
Total Time: 1 hour
to 1 1/2 c. white rum, to taste
(15-oz.) cans cream of coconut (such as Coco Lopez)
(12-oz.) cans evaporated milk
egg yolk (optional)
- 1/2 tsp.
- 1/2 tsp.
- 1/4 tsp.
freshly grated ground nutmeg, plus more garnish
Cinnamon sticks, for serving
- Into a blender, add 1 cup of rum, and all the ingredients through the nutmeg. Blend until well combined, about 1 to 2 minutes. At this point, taste the mixture and add more rum if desired.
- Pour coquito into a large closed-top container and refrigerate until well chilled. To serve, stir well to disperse the cinnamon, and pour into small cups.
- Garnish with grated nutmeg and cinnamon sticks.