Best 6 Coquito Puerto Rican Eggnog Recipes

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

PUERTO RICAN COCONUT EGGNOG (COQUITO)

Steps:

• Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
• Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.

GRANDMA'S COQUITO (PUERTO RICAN EGGNOG)

Steps:

• 1. in a blender add 1 can each of coconut cream,coconut milk,evaporated milk,condensed milk.blend until smooth slowly adding vanilla,cinnamon and nutmeg.pour into a large bowl.repeat the process with remaining cans of milks,pour into bowl and whisk until combined with first batch.add entire bottle of rum and whisk well to mix.pour into gallons or bottles and refrigerate.serve cold.

COQUITO - PUERTO RICAN COCONUT EGGNOG RECIPE - (4.4/5)

Steps:

• Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. If your blender is small, do this in batches and pour into a large bowl as you go. Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week, just be sure to shake the jar vigorously each time before serving. To cut the rum and make this beverage less strong, replace the desired amount of rum with equal parts ice cold coconut or whole milk. For a non-alcoholic or virgin coquito, cut out the rum and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

COQUITO - PUERTO RICAN EGGNOG

Steps:

• You'll find that upon opening the can of cream of coconut, there is a waxy "head" that rises to the top of the can. Gently break through it with your spatula.
• Add cream of coconut to the blender and process it for a few minutes until it is smooth, then add the condensed milk, which is thick and creamy. This helps to bind the cream of coconut so that it doesn't separate in your coquito later on.
• Pour in the egg substitute, the evaporated milk and the vanilla. Blend till combined.
• Stir in the rum to taste, and finish off with a dusting of cinnamon and or nutmeg. Chill.
• Optionally, add rum just before serving.

COQUITO (PUERTO RICAN EGGNOG)

Steps:

• Place ingredients into blender, blend until well mixed (4-5 minutes). Pour into a bottle and refrigerate until cold. Serve in small glasses and garnish with a sprinkly of Nutmeg on top.