Coquito is a Puerto Rican Christmas punch made with rum, coconut, and spices, similar to eggnog but much better. It's the quintessential Christmas holiday drink in Puerto Rico.

Christmas in Puerto Rico is everything, and coquito is at the heart of it. The season lasts about 45 days, starting the day after Thanksgiving (sometimes even before) and ending in mid-January with the Fiestas de la Calle San Sebastián.

And although we don't have snow, coquito flows through the season, making it a sweet white Christmas for everyone around us. Yes, you can drink it any time of year, but, just like eggnog, it's a tradition during the holidays, parrandas, and festivals. It's made in batches using recipes passed down from generation to generation. It's unclear who invented coquito, but it is, without a doubt, the best way to start the holidays.

You can find it in different parts of the Island, but the homemade version is the best.

So grab a festive bottle, and we'll show you how to make it.

Tip: Turn it into a family activity and have the kids paint and decorate the glass bottles to give away as gifts to family and friends.

 

On this Page

Reading time: 4 minutes

    Back to Top
    Coquito, a traditional holiday drink, enjoyed during Puerto Rico festivals and celebrations.

    It isn't the holidays without sipping a creamy glass of coquito, Puerto Rico's version of eggnog.

    Traditional Coquito

    INGREDIENTS

    • 1 can of condensed milk
    • 1 can of evaporated milk
    • 1 can of cream of coconut (many Puerto Ricans prefer Coco López)
    • ½ cup white rum (preferably Don Q or Bacardí)
    • ½ tablespoon vanilla extract
    • 1 tablespoon ground cinnamon (add more to taste)

    DIRECTIONS

    1. Add the evaporated milk, cream of coconut, condensed milk, rum, vanilla extract, and ground cinnamon to a blender.
    2. Blend on high speed until the mixture is well combined, 1 to 2 minutes.
    3. Transfer the mixture to glass bottles.
    4. Chill in the refrigerator before serving.
    5. Serve the coquito in small glasses (almost like a shot).
    6. Garnish with ground cinnamon or a cinnamon stick.
    Coquito Receipt

    Chocolate Coquito

    INGREDIENTS

    • 1 can of condensed milk
    • 1 can of evaporated milk
    • 1 can of cream of coconut (many Puerto Ricans prefer Coco López)
    • ½ cup white rum (preferably Don Q or Bacardí)
    • ½ tablespoon vanilla extract
    • 1 tablespoon ground cinnamon (add more to taste)
    • ¼ cup hot water
    • 1 ½ cups cocoa powder (make it 100% Puerto Rican with Chocolate Cortés)
    • ¼ cup hot water

    INSTRUCTIONS

    1. In a bowl, mix the hot water with the cocoa powder until you get a paste.
    2. Cover the bowl and heat in the microwave (or on the stove) for two minutes, until melted.
    3. Add the cinnamon, mix, and let simmer over low heat.
    4. In a blender, add the different types of milk, the cream of coconut, the chocolate mixture, the vanilla extract, and the rum.
    5. Blend for 1 to 2 minutes until all the ingredients are combined.
    6. Transfer the mixture to glass bottles.
    7. Chill in the refrigerator before serving.
    8. Serve in small glasses (almost like a shot) and garnish with shredded coconut or a cinnamon stick.
    Coquito, a traditional Puerto Rican Christmas drink, served in bottles and glasses during the holiday season.

    Coquito is a coconut-based thick drink usually served during the Holiday season.

    Guava Coquito

    INGREDIENTS

    • 1 can of condensed milk
    • 1 can of evaporated milk
    • 1 can of cream of coconut (many Puerto Ricans prefer Coco López)
    • ½ cup white rum (preferably Don Q or Bacardí)
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon (add more to taste)
    • ½ package of guava paste (approximately 6 ounces)

    INSTRUCTIONS

    1. In a blender, add the evaporated milk and guava paste and blend for 2 to 3 minutes.
    2. Add the rest of the ingredients and blend for an additional 1 to 2 minutes until everything is well combined.
    3. Transfer the guava coquito to glass bottles.
    4. Chill in the refrigerator until cold.

    Note: You can make this a kid-friendly drink by omitting the rum. You can also add other rums to give it your own personal touch.

    Coquito FAQs

    Can coquito be made without alcohol?

    Totally! If you want a kid-friendly version or just prefer it booze-free, simply skip the rum. It’s still creamy, rich, and just as delicious—perfect for the whole family.

    What type of rum should I use?

    Puerto Ricans usually go for a white rum, like Don Q or Bacardí. Keep it smooth and not too heavy so the coconut flavor shines through. Feel free to experiment with spiced rum for a twist!

    How long does coquito last?

    If kept refrigerated in a sealed bottle, coquito usually lasts about a week to 10 days. Shake it before serving since it can separate a bit over time.

    What’s the difference between coquito and eggnog?

    Think of coquito as the Caribbean cousin of eggnog. Both are creamy holiday drinks, but coquito uses coconut milk, cream of coconut, and Puerto Rican rum, giving it a tropical, richer flavor. Eggnog tends to be dairy-based with nutmeg and often less boozy.

    Comment Guidelines

    We value your thoughts and want to foster a respectful and engaged community. As such, we ask that you adhere to the following guidelines when posting comments

    • Please ensure your opinions are expressed respectfully.
    • We won’t remove comments that engage in courteous debate but hate speech or any form of profanity will not be tolerated. This also applies to the inappropriate use of emojis or hashtags.
    • Do not downvote or dislike a comment simply because you disagree with another person’s views.
    • Self-promotion and external links are not allowed and will be removed.
    • Avoid sharing private information about yourself or others. Doxing (the act of leaking personal information with harmful intent) is strictly prohibited and will result in a ban.
    • Comments that are off-topic will be deleted.

    Recommended Articles

    See All Articles
    Back to Top