I can’t imagine the holidays without drinking my authentic Coquito! While U.S. mainlanders have eggnog, Puerto Ricans have a distant cousin made with cream of coconut, coconut milk, cinnamon, nutmeg, and lots of rum.
It’s creamy, boozy, and definitely a staple for the holiday season.
How to Make the Best Coquito
In my opinion the best authentic coquito is all about BALANCE! Ideally, you want a smooth, creamy drink that isn’t too strong or too sweet. You also don’t want a coquito that is super thick. You want the perfect, happy medium.
Here are some key tips to keep in mind:
- Keep it simple. Don’t over do it with spiced teas and overly-sweet ingredients.
- Recipes with spiced teas usually end up overpowering the coconut flavor.
- Avoid weird textures. The consistency of coquito is important. You don’t want the drink to leave a film in your mouth or have chunky pieces.
- Shake all of your canned ingredients extremely well.
- Omit the shredded coconut inside the coquito.
My biggest observation with many coquito recipes is that they sometimes use both cream of coconut and coconut milk. I find those two ingredients with the addition of sweetened condensed milk to be too sweet. So, I use them interchangeably.
Traditional Coquito Ingredients
I find the best results, with the perfect ratio of sweetness and alcohol uses these ingredients:
- Cream of Coconut/ Crema de Coco
- Evaporated Milk
- Sweetened Condensed Milk
- White rum
- Saigon Cinnamon (I highly recommend this brand)
- Vanilla extract
- Nutmeg
- And lastly no eggs or spiced tea
Spiced Tea vs. No Spiced Tea
It’s a NO for me. I never recommend using spiced teas in coquito.
Is it popular in the trendy coquito recipes? Yes – but most recipes never get the spice ratio correct and they end up overpowering the coconut flavor in coquito.
Keep in mind that coconut is a delicate flavor and when paired with spices that have been steeped/simmered, it can easily make what is supposed to be a coconut drink more like a bold, spiced cocktail.
Just like you don’t want to overly salt your pernil, don’t overly spice your coquito. Keep it simple!
Does Coquito Have Eggs?
Ah the great debate! Like all good recipes, Puerto Ricans have long debated whether coquito should have eggs yolks or none.
Growing up, my papi always made coquito with eggs – sometimes known as Ponche. However, over time I began to love the taste and texture of coquito without eggs.
How Long Can Coquito Last?
I like to enjoy my coquito for 4-6 months (yes, even past the holiday season). Which obviously makes my recipe without eggs an ideal choice!
Coquito made with egg yolks is much thicker in consistency and has a shorter shelf live. Even though the eggs are tempered which removes the raw egg bacteria fears, it does cause the coquito to spoil quicker.
Flavored Coquito Varieties
The thing I love most about coquito is the versatility. Even though at my core I’m a purest. I’m all for cool, funky versions.
My favorite flavored coquito recipes incorporate tropical or unique flavors like guava, hazelnut, or pistachio.
Authentic Coquito Boricua
Equipment
- Blender
- 2 750 ml bottles
Ingredients
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 2 cans evaporated milk
- 1 ¾ – 2 cups white rum (preferred brand: Don Q or Bacardi)
- 1 teaspoon vanilla extract
- 1-2 teaspoons ground saigon cinnamon (preferred brand: Olde Thompson)
- 1 teaspoon ground nutmeg
- 2 shots Hennessy cognac (optional)
Instructions
- Pour cream of coconut in a blender and mix well with vanilla extract, cinnamon and nutmeg.
- Once smooth, add the evaporated and condensed milks. Blend again.
- Lastly, pick your desired strength of alcohol and add the corresponding amount of white rum (1 ¾ cups for a subtle strength, 2 cups for something stronger).
- For a unique, yet smooth aftertaste, add shots of cognac to your desired liking. Blend once more and set in fridge for 2-3 hours to chill. Serve and enjoy!
- Store in a air-tight bottle(s) up to 4-6 months.
Maria R. says
The best recipe I’ve tried. Gracias!
DAVID R. says
I TRIED MANY COQUITO RECIPES AND THIS ONE WAS THE BEST. I MAKE IT EVERY YEAR….THANK U NATA!!
Darren T says
Family loved it. Nice recipe
Kaycee Konopa says
Assisted me a lot, just what I was searching for!
Alma Ruiz says
Me encanto. Salio muy rico como el mio
Lydia Sanchez Colon says
SOOOO happy I found your recipe! I’ve tried a few coquito recipes out there and they just don’t excite me. A good coquito should remind you of home and this one has me back en la isla. THANK YOU NATA! I could cry ❤️🙏👏
Alex Padron says
I recommend this recipe to everyone. I make it every Christmas and Thanksgiving for my family. Even my coworkers ask me for the recipe 🙌
Steven G. says
This may be better than my own family recipe lmbo…..very impressed!
Patricia S. says
I tried this recipe many times & everytime I love it even more. The touch of Hennessey is the best part. Thank you for sharing your family recipe!
Angela D. says
Delicious! Gotta admit that I was hesitant to try this recipe because it didn’t include a spiced tea but honestly it was better than the recipes I’ve tried that use the tea. You were right, simple is better! Gracias mamita
Jose Torres says
OMG this is so good! I’ve made it 3 times in the last week. I had to come back and leave a review because this recipe is the best I’ve tried and I have tried many LOL. I can’t get enough…appreciate you!
Kyra P. says
So delicious! Thank you ♥️ from NYC
RAFAEL GONZALEZ says
UR SO BEAUTIFUL! 😍I FOUND YOUR RECIPE ON YOUTUBE AND THEN CAME HERE. MADE YOUR COQUITO FOR MY WORK HOLIDAY PARTY AND EVERYONE CHUGGED IT DOWN HAHA….LUV FROM TX
Jaime MG says
Just finished making this for tomorrow (thanksgiving) so excited for my family to try!! I snuck a taste and wow perfect recipe!!
Eddie C. says
Finally a true coquito recipe that actually tastes authentic, not that weird kind that includes the tea!! People love adding the tea but like you said , it kills the coco sabor. Nata I love your recipe. It is perfect. Just the way real coquito should taste!!
Robin Melendez says
Why would my Coquito be chunky and appear broken?
Nata Knows Best says
Hi! More than likely it’s the fat from the cream of coconut separating once cold. Not to worry, it happens. Just re-blend the coquito in the blender until smooth. In the future, you can always avoid this by slightly warming the cream of coconut by placing the can in a bowl of hot water and shaking well after.
Cristalina says
La mejor receta!!!! Any boricua de pura sepa knows this coquito is delicious and authentic! 5/5 stars!!!!
Carol says
i’ve been using your recipe for years and it never fails! so delicious. happy new year!
NG says
Fantastic recipe. I made the first batch without alcohol, my wife confirmed the pretty authentic taste. Then added rum for a second batch. I only added a little more than a cup tho, to keep it smooth. Thank you so much!!! I have one uncle from my in-law family who makes Coquito, but he won’t give up the recipe 😀