Puerto Rican Coquito, A Boricua Tradition

Puerto Rican Coquito

Coquito (Puerto Rican Eggnog) is synonymous with Pasteles and the Holidays!  It’s a staple in our homes and in our Puerto Rican cuisine.

Puerto Rican holidays start sometime in November and end soon after OUR Christmas which is January 6th or Dia De Los Reyes.  Like in any culture, there are traditional dishes served during this festive time.  For us, a good Coquito goes a long way in Puerto Rican Food.

There are a variety of slight moderations you can find on the traditional Puerto Rican coquito recipe (some adding nutmeg and ginger, other more recent ones replacing egg yolks with egg substitutes) but the most important part is that true Puerto Rican Coquito  like Abuelita used to make DOES NOT have eggs and MUST be cooked for a few minutes!

 

MY RECIPE

INGREDIENTS:

Old School Salsa Music, Bomba or Plena playing in the background (a MUST)

–  2 Cans of Coco Lopez (or any creme of coconut)

–  2 Cans of Carnation Low Fat Condensed Milk

–  2 Cans of Carnation Low Fat Evaporated Milk

–  1 Teaspoon of Vanilla Extract

–  1 Teaspoon of Cinnamon

–  2 or 3 Cinnamon Sticks

–  Bacardi 151 (to your liking)

 

The Vanilla, Cinnamon and Rum is to your liking.  I love Rum and Cinnamon so am generous with those.  I also prefer to use either Bacardi 151, Ron Del Barrilito or regular Bacardi.

For unbaptized Coquito (no rum) you can either use a rum flavored substitute or nothing at all.

 

MIX AND COOK:

–  Mix the creme of coconut, condensed milk and evaporated milk in a blender first OR you can mix it directly in the pot – adding the cinnamon sticks  (I prefer to do it directly in the pot).

–  Cook in very low temperature for about 10 minutes, constantly stirring while it’s cooking.  The mix is ready when it thinly coats the spoon.  It cannot be too liquid and not too thick as once refrigerated it will thicken more.

–  After the mix has been cooked for a few minutes, take it off the stove and mix in the Rum and powdered cinnamon.  Be sure to mix it very well.

–  Let it cool down, then store in glass bottles (NOT plastic) and chill.

 

**Coquito needs to be refrigerated at all times for it to last!**

 

SERVE AND SAY “AY QUE RICO”:

ALWAYS shake mixture before serving AND it’s best served chilled and not iced!  You can garnish the delicious drink by adding a star clove, cinnamon stick and sprinkling a dash of cinnamon powder to the glass.

 

¡Disfruten and tell us how you like our coquito recipe!  🙂