How to Make Coquito

No, it’s not like eggnog… it’s better!

Navidad in Puerto Rico is the whole shebang! The holiday season lasts around 45 days – starting the day after Thanksgiving (sometimes before) and ending in mid-January with the celebration of the Fiestas de la Calle San Sebastián.

And, although we don’t have snow, the coquito flows throughout the season, making it a sweet white Christmas for everyone around. Yes, you can drink it all year round, but just like eggnog, it is a staple at holiday gatherings, parrandas, and festivals. The name means “small coconut,” and it is made in batches with recipes passed down from generations through generations. It isn’t clear who invented coquito, but it is undoubtedly the best way to kick off the holidays.

You can find it all around the Island, but homemade coquito is the preferred version.

So, break out a lively festive bottle, and we’ll show you how to make it!

Tip: Make this a family activity and have the kids paint and decorate the glass bottles to give as presents to family members and friends.

From slow-roasted pork to our famous “coquito," no one does holiday food like Puerto Rico. Here’s a sneak peek of what’s waiting for you in paradise.

Coquito is a traditional drink around the holidays

Traditional Coquito

Ingredients

1 can of condensed milk

1 can of evaporated milk

1 can of cream of coconut (most Puerto Ricans prefer Coco López)

½ cup of white rum (Preferably Don Q or Bacardí)

½ teaspoon of vanilla extract

1 teaspoon of ground cinnamon (add more to taste)

In a blender, add evaporated milk, cream of coconut, sweetened condensed milk, rum, vanilla extract, and cinnamon. Blend on high until mixture is well combined for 1 to 2 minutes. Transfer mixture into glass bottles and chill in the refrigerator until cold. To serve, pour coquito into small serving glasses (almost like a shot portion) and garnish with ground cinnamon or a cinnamon stick.

Chocolate Coquito

Ingredients

1 can of condensed milk

1 can of evaporated milk

1 can of cream of coconut (most Puerto Ricans prefer Coco López)

½ cup of white rum (Preferably Don Q or Bacardí)

½ teaspoon of vanilla extract

½ teaspoon of ground cinnamon (add more to taste)

¼ cup of hot water

1 ½ cups of cocoa powder (keep it 100% Puerto Rican by using Chocolate Cortés)

In a bowl, mix water and cocoa powder until creating a paste-like mixture. Cover the bowl and heat in the microwave (or stove) for two minutes until it melts. Add the cinnamon, mix, and let it simmer.

In a blender, add the different kinds of milk, cream of coconut, chocolate mixture, vanilla extract, and rum. Mix for 1 to 2 minutes until the varieties combine. Transfer mixture into glass bottles and chill in the refrigerator until cold. To serve, pour coquito into small serving glasses (almost like a shot portion) and garnish with coconut shavings or a cinnamon stick.

Guava Coquito

Ingredients

1 can of condensed milk

1 can of evaporated milk

1 can of cream of coconut (most Puerto Ricans prefer Coco López)

½ cup of white rum (Preferably Don Q or Bacardí)

½ teaspoon of vanilla extract

½ teaspoon of ground cinnamon (add more to taste)

½ pack of guava paste (around 6 ounces)

In a blender, the evaporated milk and the guava paste and blend for 2 to 3 minutes. Add the rest of the ingredients and mix for an additional 1 to 2 minutes until all is blended. Transfer the guava-coquito into glass bottles and chill in the refrigerator until it is cold.

Note: You can make this a children-friendly drink by omitting the rum in the mixture. You can also add other rums to give it your own twist.