Coquito Recipe (Puerto Rican Rum Eggnog).

Coquito Recipe (Puerto Rican Rum Eggnog).

Coquito is a traditional punch served at Christmas and New Year’s celebrations. The drink is similar to eggnog with rum. This particular recipe does not call for raw eggs. Nor does it call for you to crack open a fresh coconut. It’s a very simple mixed drink.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes
Coquito Ingredients:

2 15-ounce cans cream of coconut

2 14-ounce cans condensed milk

6 ounces white rum (use less if you like)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 teaspoon coconut (or vanilla) extract
Coquito Preparation:

1. Mix all ingredients in a blender.

2. Refrigerate for about an hour before serving. Serve cold.

Serves: This recipe makes about 36 ounces.
Useful Information in preparing Coquito:

Light rum (also known as “silver” or “white” rum), is a dry, light-bodied rum, light in color and lightly sweet in flavor. It is produced from sugarcane juice and molasses, and normally has a short aging period.

Cinnamon is the dried bark of various laurel trees in the cinnamomun family. Cinnamon quills/sticks are made from long pieces of bark that are rolled, pressed, and dried.

Cloves are the aromatic dried flower buds. Cloves are native to Indonesia and are used as a spice in cuisines all over the world.

Vanilla extract is a solution containing the flavor compound vanillin.

Condensed milk is cow’s milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product which when canned can last for years without refrigeration if unopened.

Coquito Recipe (Puerto Rican Rum Eggnog).