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Coquito New Recipe


Coquito comes to the world via Puerto Rico. It is a seasonal signature Puerto Rican drink that symbolizes the coming of Christmas. You can think of it as a Puerto Rican eggnog.

In Puerto Rican culture, it is a drink that celebrates “life, success, love and culture.” It’s name, Coquito, comes from “little coco”, which gives you a big hint as to what we will be using to make it. You take rich coconut cream, and blend it with warm spices and spiked with rum.

{check out THIS article on the Food Network where Jessie Marrero, general manager of Puerto Rican restaurant Qui Qui DC talks a little more about the history of Coquito}

There are many different takes on Coquito, as each family has its own taste and traditions. There is no right or wrong, it’s just one of those things where every family and country has a different spin on it. We like mixing in almond milk because it can stand up to the spices and balances out some of the coconut flavor. You can play with the spices here and there, adjusting to your taste and preference.

Cuba’s eggnog is called “Creme de Vie.” It’s even more similar to eggnog with it’s intense custardy base. But we like that the richness of coquito, comes from combining the different milks and not eggs.

Some Tips for Making and Storing Coquito

  • Another bonus is a coquito recipe without eggs will stay in the fridge for a week in an air tight container.  Love THIS one
  • Traditionally Coquito is served ice cold in stemmed shot glasses.
  • Serving it cold is key.
  • If it’s not chilled enough you can serve it in a low ball glass with ice.
  • If you don’t like rum, bourbon or aged tequila are a great alternatives.
  • You can also make a batch without alcohol for the kids.

Coquito really is a true sign that Christmas is upon us. It’s such a wonderful thing to share with someone you love.  Honestly, who wouldn’t love receiving a little bottle of Coquito this holiday season?

You might also want to try our Caramelized Bananas & Rum Pudin de Pan or Abuela’s Flan


Recipe by Abuela's CounterCourse: Cocktail


Prep time


Cooking timeminutes


  • 1 cup of rum (we like Havana Club)

  • 3 cinnamon sticks 

  • 1 whole star anise 

  • 1 can of sweet condensed milk

  • ½ cup of evaporated milk

  • 1 can of cream of coconut

  • 2 cups of almond milk (we like using the Califia almond and toasted coconut blend too)

  • Freshly grated nutmeg (about ¼ teaspoon)

  • ¼ teaspoon of ground cinnamon

  • 1 tablespoon of vanilla extract

  • Garnish: toasted coconut


  • Add all the ingredients to a blender except for the cinnamon stick and star anise. Blend everything together until completely combined. If you want a more refined coquito you can strain it through a sieve.
  • Pour into an airtight container or a pitcher and add the cinnamon stick and star anise to the mixture. Let it chill for at least 3 hours before serving. The flavors will meld together and intensify as it sits. 
  • Serve in a chilled shot glass or over ice and garnish with toasted coconut if you’d like. It can keep in the fridge for up to a week, but as it sits the flavors will continue to change.