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The novelty of blankets, soup, and oversized jerseys is fading fast, but before you dive headfirst into iced drinks and spring salads, there’s one last winter comfort worth holding onto: Coquito.
Coquito is Puerto Rico’s version of eggnog (minus the eggs). It’s creamy, packed with coconut, gently spiced, and yes, there’s a generous splash of rum.
This version, from bartender Giuseppe González, is a proper crowd-pleaser. It’s rich but not too heavy, sweet but not sickly. And it makes enough to share – although no one will blame you if you don’t.
Serves: 6-8
Ingredients
- 1 can (400ml) cream of coconut
- 1 can (400ml) sweetened condensed milk
- 1 can (350ml) evaporated milk
- 1½ cups (about 350ml) Puerto Rican white rum (Bacardí works well)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Cinnamon sticks and crushed pecans (optional, for garnish)
Method
- In a blender, combine the cream of coconut, sweetened condensed milk, evaporated milk, rum, vanilla, cinnamon, and nutmeg.
- Blend on high for 1-2 minutes until smooth and creamy.
- Pour into a large glass bottle or jug, seal, and chill in the fridge for at least 2 hours (overnight is best).
- Give it a good shake or stir before serving.
- Serve cold in small glasses, garnished with cinnamon sticks and crushed pecans if desired.
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