Serves 10
180 min
Coquito - Puerto Rican Coconut Eggnog
Recipe GLPRd6b45009f3f298
A rich and festive Puerto Rican holiday drink made with coconut milk, evaporated milk, sweetened condensed milk, and aged with white rum. Infused with warm spices like cinnamon, cloves, and ginger, this creamy eggnog-style beverage is traditionally served chilled during Christmas celebrations. The blend of aromatic spices and smooth rum creates a sophisticated and warming drink perfect for holiday gatherings.
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Ingredients
1 (12 ounce) can evaporated milk
8 whole cloves
1 cinnamon stick
1 (2 inch long) piece fresh ginger, peeled and sliced into 1/4-inch rounds
1 (15 ounce) can sweetened condensed milk
1 (13.5 ounce) can coconut milk
1/2 to 1 cup white rum
4 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon, plus more for garnish
1/8 teaspoon freshly ground nutmeg, plus more for garnish
Directions
Combine evaporated milk, whole cloves, cinnamon stick, and ginger slices in a medium saucepan. Heat over medium-low heat until steaming and fragrant, about 10 minutes, stirring occasionally. Do not boil. Remove from heat and let the mixture steep for 30 minutes to allow the spices to fully infuse into the milk.
Strain the infused milk mixture through a fine-mesh sieve into a large bowl, discarding the whole spices and ginger solids. Set the strained milk aside.
Whisk together the egg yolks and sweetened condensed milk in a separate bowl until well combined and smooth. Temper the egg yolks by slowly adding the warm infused milk to the egg mixture while whisking constantly to prevent curdling.
Stir the coconut milk, ground cinnamon, nutmeg, and vanilla extract into the combined mixture until fully incorporated and smooth.
Slowly add the white rum to the mixture, stirring gently until evenly distributed. Use 1/2 cup for a lighter version or up to 1 cup for a stronger flavor and longer preservation.
Pour the coquito into sterilized glass bottles or a glass pitcher. Cover tightly and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and mature.
Before serving, shake or stir the coquito well to ensure even distribution. Serve chilled in small glasses, garnishing the rim with a light dusting of ground cinnamon and nutmeg.
