Coquito is the Puerto Rican version of eggnog, sweet, creamy and potent (at least mine is). The old recipe called for egg yolks. I stay away from them because of the fear of salmonella. Instead, I use for the base store bought eggnog and then I add all the other goodies. I make Coquito for the holidays and I make it by the gallons. Friends come out during that time and ask , “are you making it this year?”… like DUH… of course. One of my dearest friends, Manuel starts saving bottles for me the moment we are nearing Navidad. I use Goya Coco Lopez, condensed, evaporated and coconut milk. For the kick, Bacardi 151 proof, white Puerto Rican rum, 80 proof and then a coconut rum which is about 42 proof.
Yield: About 8-10 bottles, depending on size.
1 quart store-bought eggnog
1 cans of coconut cream (Coco Lopez)
1 can condensed milk (12 – 14 ounces)
1 can evaporated milk (12 – 14 ounces)
1 can of coconut milk
2 tablespoons vanilla
2 tablespoons ground cinnamon
¼ teaspoon nutmeg
Cinnamon sticks (one for each bottle)
½ cup of Puerto Rican white rum
½ cup Coconut Rum
¼ cup Bacardi 151 rum
½ coconut grated or ¼ cup unsweetened coconut flakes
Mix well all ingredients, bottle and store in refrigerator. Serve it with a cinnamon stick and a bit of cinnamon sprinkled on top.
Please note that as you are making this you will be tasting and adjusting for your own taste…be careful not to sip too much. Once I ended up on the couch snoring quite happily.
I leave you with the following. Please enjoy and turn your volume on.
¡Feliz Navidad y Buen Provecho!