Steps to Make Homemade Coquito (Puerto Rican Eggnog)

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coquito (puerto rican eggnog). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Rum and coconut milk give the Puerto Rican twist on eggnog a Caribbean flair. Smooth and creamy, this Coquito recipe takes just minutes to whip up! There is actually very little history or legend available as to the origins of the Puerto Rican version of Eggnog, Coquito (pronounced koh-KEE-toh). An Authentic Puerto Rican Beverage If you like coconut and eggnog, you'll love Puerto Rican Coquito!

Coquito (Puerto Rican Eggnog) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Coquito (Puerto Rican Eggnog) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook coquito (puerto rican eggnog) using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Coquito (Puerto Rican Eggnog):

1. Prepare Coconut Milk
2. Take Condensed Milk
3. Take Evaporated Milk
4. Take box/can of Cream of Coconut (See Below)
5. Take Cinnamon
6. Prepare Nutmeg
7. Get Rum (Barcardi brand White, Dark or Black Rum)

Think of Coquito as the Puerto Rican version of eggnog! It's made with a blend of coconut ingredients, cinnamon, and rum. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations. Coquito, also known as the Puerto Rican Coconut Nog or Eggnog, is a thick, creamy holiday drink made primarily with coconut milk, sweetened condensed milk, evaporated milk, rum, and spices.

Steps to make Coquito (Puerto Rican Eggnog):

1. In a large blender mix all the ingredients, with the exception of the rum, and blend everything together.
2. After all the ingredients are well blended, add the rum, then mix well once again.
3. If you don't have enough room in your blender transfer the mixture into a large pot, then add the rum, and use a large mixing spoon the blend the rum and the other ingredients together.
4. Bottle mixture and refrigerate for at least 6 hours to allow the Coquito to "thicken up" before serving.
5. I use the "GRACE" brand of Creamed Coconut for my Coquito. Gives you the texture of the Coconut with being overpowering. If you can't find this brand you can use any brand of Cream of Coconut.

It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations. Coquito, also known as the Puerto Rican Coconut Nog or Eggnog, is a thick, creamy holiday drink made primarily with coconut milk, sweetened condensed milk, evaporated milk, rum, and spices. This is like the sassy cousin of eggnog with a tropical flair. Coquito is a traditional coconut eggnog punch served at Christmas and New Year's celebrations in Puerto Rico. A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America.

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