Puerto Rican Eggnog (Coquito)

For the last number of years, my brother, Geoff T, and sister-in-law, Annie T, have received a small mason jar filled with homemade Puerto Rican Eggnog from close friends. They have been kind enough to share this delightful libation with us in small quantities when we arrive on Christmas day. Every year we wish that their friends would share their well guarded recipe. 

Last year I took up the challenge to make my own Puerto Rican Eggnog (also called Coquito). I put out a plea on my social media looking for a recipe. Alison A came through with not one but two recipes and saved the day. Thank you, Alison!

I knew that most Puerto Rican Eggnog recipes don’t actually contain eggs so I opted for the recipe Alison shared that didn’t have eggs (traditional eggnog in the United States does contain eggs). This recipe was given to her by a friend who played football at the Naval Academy and was from Puerto Rico – that’s the only way I can identify this person!

I brought a double batch to Christmas last year which meant we had lots more eggnog to go around. While I may not have matched the gold standard (in our family) of Puerto Rican Eggnog, we all agreed that I came pretty close.

The best way to describe it? The consistency is similar to that of grocery store eggnog, the coconut flavor is subtle and it’s very rum forward. Ed’s not a big coconut fan and he loves this. The prefered rum is a white (also called silver, clear or light) rum. Try Don Q which was recommended to me by our friend Antonio V who is a Coquito expert. I have also used Bacardi gold rum (but think the white rum is better). Since there are no eggs in it, it has a much longer shelf life. It will last six months refrigerated but it’s so good I don’t think you’ll have it around that long. 

I like to think I’m a year ahead of the Coquito craze. It’s the cover recipe on this month’s Bon Appétit magazine (the recipe is very similar) plus my local Wegmans is selling a Goya Coquito Drink Kit (minus the rum). 

This eggnog is perfectly served in these cute stocking old fashioned glasses that my sister, Sarah S, and brother-in-law, Colin S, gave us a few years ago for Christmas. The annual advent calendar from my parents made a nice backdrop.

Puerto Rican Eggnog (Coquito)

5 from 1 vote

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Course Drink

Ingredients

  

• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 15 ounces cream of coconut see Notes
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 12 to 13 ounces Puerto Rican rum see Notes
• 2 whole star anise
• Garnish with a sprinkle of cinnamon or nutmeg

Instructions

 

• Combine all of the ingredients (except star anise) in the blender or Vitamix. Blend on medium for 1 to 2 minutes until smooth. If the cream of coconut you’re using has a layer of coconut cream on the top (see Notes), you may need to mix it longer.
• Transfer the mixture to a glass jar or bottle (see Notes) and add 2 whole star anise. You need something with a lid to keep it air-tight and also allow for shaking before serving.
• Refrigerate for a minimum of 4 hours (see Notes) until completely chilled throughout.
• Shake well before serving. Spices likely will settle on the top.
• Fill an old fashioned or stemless wine glass with ice. Pour over ice and garnish with a sprinkle of cinnamon or nutmeg.

Notes

• Cream of coconut is sweetened with sugar. Do not substitute coconut milk or light coconut milk – neither of these are sweetened. There may be a thick layer of coconut cream on the top when you open the can. If so, pierce it with a knife to break it. Use both the coconut cream and coconut milk (what’s below) for this recipe. Popular brands include Goya (15 ounces), Coco Reàl (21 ounces) and Coco Lopez (15 ounces). You will find them in the Mexican food section and/or liquor mixers section of your grocery store.
• The prefered rum is a white (also called silver, clear or light) rum. Try Don Q which was recommended to me by our friend Antonio V who is a Coquito expert. I have also used Bacardi gold rum (but think the white rum is better).
• I use a half gallon (8 cups) mason jar for each batch. You can also split one batch between two 25 ounce flip top bottles.
• I make this 1 or 2 weeks in advance to allow the flavors to marinate. It keeps, chilled, for up to 6 months.