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.
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.
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.
- 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 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp freshly ground nutmeg
- 1-2 star anise
- 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.
- Place all ingredients in a blender with raw eggs and blend until frothy. Refrigerate until well-chilled, serve over ice.
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.