Caribbean Coquito for Christmas

This post is also available in: Español

Cheering with Caribbean Coquito this holiday season!

The Caribbean Coquito is inspired by the famous Puerto Rican coquito made with coconut milk, sweetened condensed milk, and rum. A delicious alcoholic beverage that never fails in many of the Caribbean latino tables this time of the year.

I first tried Caribbean coquito in Puerto Rico and got hooked! It is sweet and you cannot have only one shot, so you have to be careful in not indulging as it could become dangerous.

To consume alcohol, you must be over 21 years old. And please do not drink alcoholic beverages and then drive a car, since many people need you at home.

Latin Cuisine Includes Tasty Homemade Rum Drinks

We Latinos have staple alcoholic beverages that we serve on special occasions and for the holidays. For example in Mexico we offer rompope. A drink made with egg yolks, milk, sugar, cinnamon, and rum. This beverage was made famous by the Spaniard nuns who created the original recipe. Many variations could include pecans, pine nuts, and almonds.

Venezuela has its version of the Caribbean coquito but theirs it is called ponche crema and can be vanilla or coconut flavor. And in Cuba, they call it Crema de Vie, also known as the Cuban eggnog. Made with egg yolks, sugar cane, sweeten condensed milk, evaporated milk, white rum and vanilla.

All these for holiday drinks typically are used for gifting purposes. Come in beautiful bottles and are a gift that everyone appreciates. Especially if you have a sweet both and enjoy rum. I know many families embrace the annual tradition of preparing a good number of Caribbean coquito bottles and share those with friends and family. I have received a few since I live here in Orlando.

Make the Caribbean Coquito!

Caribbean Coquito

Chef Adriana Martin

5 from 44 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Beverage, Cocktail

Cuisine Caribbean Cuisine

Servings servings

Calories 250 kcal

Ingredients

1 can of sweetened condensed milk 14 ounces
2 cans of sweet cream of coconut 15 ounces
1 can of evaporated milk 12 ounces
1 glass of rum 8 ounces
1/2 teaspoon of ground cinnamon
1 teaspoon of coconut extract optional
1 teaspoon of vanilla extract

Instructions

Add all ingredients to the blender and mix well.
Pour the coquito into a pitcher or an empty bottle and refrigerate.
Serve cold or enjoy with ice.

Notes

The rum I like to use is a golden rum I like Zacapa brand.
The original recipe calls for Bacardi Blanco.
The addition of the coconut extract is optional. If you prefer a more intense coconut flavor, I recommend adding the extract.
This recipe is inspired by the original.
Drink Responsibly.

Nutrition

Serving: 0gCalories: 250kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Keyword cocktails, coquito

Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

Cheers to a wonderful holiday season!

Author
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Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

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