This creamy tropical eggnog with warm cinnamon and cloves, and my personal favorite, rum, is a must for any holiday event. You will find this Coquito Drink Recipe is really easy to make, so much so, you may want to make it all the time!
Coquito, which means little coconut, is a traditional Christmas drink found primarily in Puerto Rico but also throughout the Caribbean. Often compared to eggnog, it’s made with coconut milk, coconut cream, sweetened condensed milk, cinnamon, nutmeg, cloves, and a healthy pour of rum. Sweet and potent, it is often served in shot glasses as an after dinner drink.
Variations are only limited by your imagination. In Cuba, a version of coquito is served with scoops of coconut ice cream; around the Caribbean, it’s made with fresh, light coconut juice; Spanish tradition calls to serve it with turron.
Served traditionally during the holiday season, this drink first makes its appearance at Thanksgiving and then remains until Christmas. Imagine this sweet magical elixir poured over scoops of coconut ice cream. Just magical!!
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mix reaches 160 degrees. The mixture should be thick enough to coat the back of a spoon.
Transfer the mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon and vanilla. Blend for about 30 seconds. Pour into a glass jar and chill. I prefer to chill overnight, but it definitely needs to be cold.
2 egg yolks, beaten
1 (12 oz) can evaporated milk
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon vanilla