Coquito (Puerto Rican Coconut Eggnog)

[Photograph: María del Mar Sacasa]


  • Do not substitute cream of coconut for the coconut milk; it will make the coquito too sweet.
  • Add rum to taste—and tolerance!

Coquito (Puerto Rican Coconut Eggnog)

About This Recipe

Yield:Serves 8 to 10
Active time:10 minutes
Total time:3 hours
Special equipment:strainer, blender
This recipe appears in: Rompope and Coquito: Holiday Drinks from Mexico and Puerto Rico


  • 1 (12 ounce) can evaporated milk
  • 8 whole cloves
  • 1 cinnamon stick
  • 1 (2 inch long) piece ginger, peeled and sliced crosswise into 1/4-inch thick rounds
  • 1 (15 ounce) can sweetened condensed milk
  • 1 (13.5 ounce) can coconut milk (see notes)
  • 1/2 cup to 1 cup white rum (see notes)
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon, plus additional for garnish
  • 1/8 teaspoon freshly ground nutmeg, plus additional for garnish


  1. 1

    Bring evaporated milk, cloves, cinnamon stick, and ginger to boil over medium-high heat in small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.

  2. 2

    Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, 1 to 2 minutes.

  3. 3

    Serve chilled and dust with additional cinnamon and nutmeg if desired.

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