Puerto Rico’s Coquito

How many Egg Nog haters do we have out there? I know you are around. What a polarizing beverage. You either love it or you hate it. I personally am not a fan of drinking the actual beverage as I find it to be too heavy and too weighing. But I enjoy the flavors. I had an Egg Nog Ice Cream years ago and I found that more enjoyable. For all the Egg Nog Haters out there, this one may be for you. And for all my Egg Nog lovers, here’s a new twist on a classic. Puerto Rico’s answer to the debate-starting beverage is the Coquito! Creamy, filling, smooth and elegant in it’s taste, the Coquito does what Egg Nog doesn’t: Commits to a specific flavor. And that flavor my friends is the almighty coconut!

The actual term “Coquito” means “Little Coconut”, but when made correctly, little is not a term I would use to describe it. It’s packed with opulent flavor that could only make one wonder if this is the Holiday Cocktail that you would drink under your Christmas Palm Tree instead of a run of the mill Pine Tree. Although this drink can be consumed year round, it’s popularity around the Holidays has grown. Other flavors can be added at other Non-Christmas time partakings, but the Holiday one primarily features that strong Coconut flavor. The origin of this drink is unknown other then knowing it came from Puerto Rico, but other countries have also adapted it in other ways. Believe it or not, there is actually a Coquito Masters, where drink makers from all over meet in the US to try their hand at making the best Coquito. The event is put on the by the International Coquito Tasting Federation… yes that is a real thing.

Now in doing my research for this cocktail, I found that there were several ways that you can make it. Some included heating up the ingredients in a sauce pan, while others suggested making it over a double boiler. Still some required no heat and just went straight to blending. All methods led to being chilled however and serving very cold.

I feel that many of us would be intimidated in making a drink that required heat up and cool down time. My feeling is that around the Holidays, we all have a TON on our plates, and I’m not just talking about the food. If it’s easy, it’s easier to make especially during this time of year. So my version is straight to blending and then chill. If you’d like to give this a shot over heat, I’d recommend doing it over a double boiler so you don’t risk breaking any of the dairy products that are in there with a lot of direct heat.

There aren’t a lot of production photos of this one because thankfully, you just add all the ingredients to a blender and blend! That’s it! Or you can even use an immersion blender in a height correct container. The chilling it part really helps with letting those flavors marry together.

While there is a ton of coconut in this, there are also some other familiar Holiday spices that are making appearances. Vanilla, Nutmeg and Cinnamon are also joining the show. And of course, rum! Spiced rum such as Myers will give this a deeper, darker, more spiced flavor. If that’s not for you, stick to your light, white rums such as your Cruzan or Bacardi.

If the drink is too thick for you, enjoy it like we do with a few ice cubes in there. And if you are really feeling crazy, throw this in an ice cream maker and make Coquito Ice Cream! No matter how you prefer to drink it, just make sure you savor it and enjoy it. Don’t worry about the calories! You’ve earned it, especially after the year we’ve had.

Puerto Rico’s Coquito

Serves 4

Prep Time: 3 hours 20 minutes

• 1 (15 oz ) can of Cream of Coconut
• 1 (12oz) can of Sweetened Condensed Milk
• 1 (15oz) can of Coconut Milk
• 3/4 cup of Rum, Spiced or White depending on preference
• 1 Tbsp Ground Cinnamon
• 3/4 Tbsp Vanilla Extract
• 1 Tsp Nutmeg
• Additional Cinnamon Sticks for Garnish

Combine all ingredients into a blender. Blend until smooth.

Refrigerator for at least 3 hours before serving. Re-blend if needed prior to serving.

Garnish with a cinnamon stick and enjoy!