Coquito (Puerto Rican Holiday Coconut Nog)
- Ava Vitiello
- 5 days ago
- 2 min read
Rich, creamy, and warmly spiced, this traditional Puerto Rican coquito is my grandmother's treasured family recipe. It's smooth, coconut-forward, and perfect for sharing during the holidays. It keeps well in the refrigerator, making it an ideal make-ahead celebratory sip.
PREP: 10 min | COOK: 5 minutes | Serves 10-12
INGREDIENTS:
2–3 whole cloves
2 cinnamon sticks
½ teaspoon whole star anise
1 cup water
1 can (15 oz) cream of coconut (Goya)
2 cans (12 oz each) evaporated milk (Carnation). If using a sweetened rum, you may reduce to 1 can.
1 can (14 oz) sweetened condensed milk (Magnolia)
1 fifth (750 ml) light rum, such as Bacardí (Or opt for a sweetened rum based on preference)
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
Unsweetened coconut milk, as needed
INSTRUCTIONS:
In a small saucepan, make the spiced "tea" by combining the water, cloves, cinnamon sticks, and star anise. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and let the mixture steep until slightly cooled. Strain and reserve the spiced water. Set aside.
In a large mixing bowl or blender, combine the cream of coconut, evaporated milk, sweetened condensed milk, cinnamon, vanilla, and salt. Blend or whisk until completely smooth.
Stir in the light rum and the spice-infused tea. Taste and adjust to add more sweetness, liquor, or spice (add a splash of plain coconut milk to thin the mixture to your preferred consistency).
Transfer to glass bottles or jars and refrigerate.
Shake well before pouring. Serve cold in small glasses, garnished with a dusting of cinnamon or a cinnamon stick if desired.
Notes:
Coquito thickens and separates as it chills; add extra coconut milk to loosen if needed, and shake well before serving.
It will keep refrigerated for up to 2 weeks.
For a non-alcoholic version, simply omit the rum and add additional coconut milk to reach your desired consistency.
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