Coquito: Better Than Eggnog

In the U.S., people are crazy about eggnog and I can only find one explanation: they have not discovered the magic of coquito. My first issue with eggnog is it’s overall lack of flavor. Cream? Eggs? Milk? Doesn’t exactly make me want to drink more than a very, very, very, very small glass. My second problem: eggnog has raw eggs. NOPE, that’s just weird. The only risk I’m willing to take is when eating cookie dough, for obvious, delicious reasons.

Coquito overall just packs the flavors of Puerto Rico with coconut milk and cream, and is perfectly spiced with just a hint of cinnamon and nutmeg (the only thing it has in common with it’s U.S. counterpart). How much rum you add is up to you. I keep it tame, but my grandma is known for her sucker-punching coquito which also serves as a great disinfectant of the count of it being basically 99% alcohol. The best thing about coquito is that it makes the perfect gift. Trust me, they’ll be beggin’ for the recipe.


Lastly, Happy Three Kings Day!
¡Feliz Día de Reyes a todos!




Puerto Rican Coquito

Coquito is eggnog's flavorful, tropical and drunk Puerto Rican cousin, making it infinitely tastier and the perfect gift.

Course Drinks
Cuisine Latinamerican, Puerto Rican
Servings 8 servings


  • 1 1/2 cups evaporated milk
  • 1/2 cup coconut milk
  • 1 3/4 cups coconut cream
  • 1 3/4 cups sweetened condensed milk
  • 1 cup white rum
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg


  1. In a large bowl, whisk together evaporated and coconut milks. Whisk in coconut cream, condensed milk and rum until smooth. Add cinnamon and nutmeg and whisk once again, removing any clumps in the spice.

  2. Store refrigerated. Serve in small glasses, with or without ice, and sprinkle with cinnamon.

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