Connie’s notes
I’ve often heard and read food writers and cookbook authors refer to coquito as the Caribbean eggnog. I find the comparison unfair. Coquito is a league all its own. Sweet, creamy and potent, I could skip dessert if coquito is in the menu.
There are countless variants of coquito but, at its most basic, the drink is made with coconut milk, coconut cream, sweetened condensed milk and Puerto Rican rum. What else are added depends on the region and family traditions. Some recipes include eggs, others have chocolate, and fruits may also be added.
In this recipe, the rich creaminess of coquito is complemented by warm spices. Cinnamon is a common addition. So is nutmeg. But, for an even warmer flavor profile, I added cloves.
Is coquito shaken or stirred? It’s stirred in a pan. The ingredients are heated just until bubbly. Then, it is cooled, the rum is whisked in and the mixture is chilled for several hours. During this time, the flavors develop and blend.
If serving on Christmas Eve or Christmas Day dinner, it is best to make the coquito in the morning and leave it in the fridge until needed. Stir gently before pouring into glasses.
Ingredients
- 1 cup coconut milk
- ½ cup coconut cream
- ½ cup sweetened condensed milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup rum (I used Bacardi)
Instructions
- In a small sauce pan, stir together the coconut milk, coconut cream, sweetened condensed milk, cinnamon, nutmeg and cloves. Heat gently, stirring, just until bubbly.
- Turn off the heat. Cool the milk and spice mixture to room temperature.
- Whisk in the rum gently.
- Transfer to a jar with a screw-type cap and chill in the fridge for several hours.
- Pour the cooled mixture into a glass. Serve the coquito chilled.
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