The first time I had coquito was a few years ago during a visit to Florida. It always feels so festive when I am there. My mom and I cook up a storm and bake all sorts of goodies. We never really know who’s stopping by, but we always make sure there is enough to eat for any amount of visitors. Back in 2009, my mom’s friend Zulieka, who is from Puerto Rico (and also lives next door), came over and brought with her a bottle of homemade “egg nog” to help us wash down all the goodies we baked. It was so delicious. It had this wonderful creamy coconutty taste with hints of cinnamon in the background. It was her mother’s recipe and they make it during Christmas every year. I’ve also had coquito from my friend Jeff, who is from the Dominican Republic. It tasted similar to Zulieka’s. The recipe overall seems to be standard, with some variation.
Method
These are the typical ingredients that go into coquito: Condensed milk, coconut milk, evaporated milk, egg yolks, spices, vanilla, and of course- rum :). Coquito is traditionally made with fresh coconut milk, but canned coconut milk works well and used in place these days. I used the light version because I prefer my coquito with more of a delicate coconut taste. You can either pour all these ingredients into a blender and blend till frothy, or you can continue from here and temper the eggs.
Bring ½ cup water to a simmer in a double boiler. Place aluminum bowl over water, add egg yolks and evaporated milk only. Continue to stir about 10 minutes until mixture is thick and coats the back of a spoon. Or, if using a thermometer, this mixture should reach about 155-160 degrees. At 155-160 degrees, the egg yolk has cooked enough to destroy any bacteria it might contain. I didn’t use a thermometer, so don’t feel you can’t make this beverage if you don’t have one.
Pour egg/evaporated milk mixture into a blender add coconut milk, spices, vanilla, condensed milk, and rum. Blend until frothy.
Frothy.
Pour into glass bottles. Add the star anise to the finished mixture. This is optional, but I think it gives a nice background flavor to the beverage.
Coquito – Puerto Rican Eggnog
Ingredients
- 1 12oz can evaporated milk
- 1 13.5oz can regular or light coconut milk
- 1 15oz can condensed milk
- ¾ - 1 cup white or dark rum
- 5 large egg yolks
- 2 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly ground nutmeg
- 1-2 star anise
Instructions
- Bring ½ cup water to a simmer in a double boiler. Add evaporated milk and egg yolks. Stir until mixture coats the back of a spoon (about 10 minutes on low heat). Or, stir mixture until it reaches 155-160 degrees.
- Pour milk/egg mixture into a blender, add rest of ingredients and blend until frothy.
- Refrigerate until chilled then serve over ice.
Alternate Directions:
- Place all ingredients in a blender with raw eggs and blend until frothy. Refrigerate until well-chilled, serve over ice.
Notes
To prevent mixture from flowing over, a blender that can hold more than 6 cups is preferred. Mixture can also be whisked in a large bowl and then poured into a blender 3 cups at a time, if your blender does not hold more than 6 cups.
If you do not prefer a strong coconut taste, light coconut milk can be used as well.
Rum is the traditional alcohol used in this beverage. Whether you choose white or dark rum is based on your preference. Since 151 proof is a lot stronger, I recommend starting with ½ cup.
Amy @ The Stitchin' Mommy says
Hi Alicia! I just wanted to tell you that your recipes have helped me out A LOT. I am also Guyanese American from Queens and I also went to St. John's believe it or not. My mother never taught me how to make Guyanese food so I had to learn on my own. Thank you so much for sharing your recipes! They really have helped me get back in touch with the food I grew up with.
-Amy
Alica says
Hi Amy!
What a coincidence! That's wonderful! I am glad you like the recipes and are getting back in touch with your fav traditional foods. If you ever have any recipe requests, feel free to email me 🙂 thanks for your comment!
Rushan says
I’ve tried this recipe before… It’s delicious! Super rich and tasty, just the way I like it 🙂 I’m hooked.
Tina says
I made this recipe for thanksgiving. About 5 batches Half to my dad and the rest to my friend which I spent thanksgiving with.. I brought it to my step mother who is from Puerto Rico and she loved it… I added abit more sweetened milk maybe half a can to bring down the liquor taste. Apparently they don’t sell 151 anymore ? But I also did try this recipe last year at that time they still had 151 so I this year I used Forres Park puncheon rum which contained 75% Alc. abit strong . So a half a can was needed. Since this turned out great my dad, my stepmother and my friend and literally everyone at the gathering loved it they requested me to make it again for Christmas so I will be making more batches in two weeks. Great recipe? ! Thank you
Arlwne says
Did you temper the eggs or put them in raw?