why it works
- Adding spices and ginger to condensed milk creates a more complex and layered drink.
- The optional egg yolk makes a rich, thick coquito.
Christmas in Puerto Rico is not complete without a few bottles of Coquito. Often known as “Puerto Rican Eggnog,” Coquito combines the rich cream and warm spice flavors of that holiday drink with tropical flavors like coconut and rum (if you want to spice up the drink).
There are many ways to make coquito. The simplest requires little more than mixing coconut milk, coconut cream, evaporated milk and condensed milk with spices like ground cinnamon until frothy; Add some rum, chill it in the fridge and it’s ready to use.
This version is just a little more involved, but pays off with layers of flavor. First, we make a spiced “tea” by steeping condensed milk with whole cinnamon sticks, cloves, and ginger slices. Those solids are strained out and then blended with the other ingredients – although we leave out the coconut cream, which we think makes for an extremely sweet drink (if you’re into sweetness and more coconut flavor. It’s for your taste, though, we’ll win.’ You’re not guilty of adding a can of coconut cream to it).
The final step in our recipe is optional, adding the egg yolk for a creamier drink. It’s not something you see in a lot of modern blender-only coquito recipes today, but it’s not unconventional either. Add them if you wish, or leave them as is. up to you.
The same applies for rum. The coquito is delicious with or without it, although we think the lighter flavor of the alcohol helps balance the flavor well.
Coquito (Puerto Rican spicy coconut drink)
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One 12-ounce can do evaporated milk
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8 cloves
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One 2 inches knob fresh GingerPeel and cut into 1/4-inch thick rounds.
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1 cinnamon stick to
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One 15,ounce can do sweetened condensed milk
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One 13.5-ounce can do coconut milk (see notes)
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1/2 cup up to 1 cup white or old rum (see note)
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1/2 small spoon ground cinnamonplus extra for garnish
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4 Big eggs (optional)
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1 small spoon Pure vanilla extract
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1/8 small spoon freshly ground nutmegplus extra for garnish
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In a small saucepan, bring evaporated milk, cloves, ginger, and cinnamon stick to a boil over medium-high heat. Remove from flame and let it sit for 30 minutes. Strain, discarding solids. Cool until room temperature, about 20 minutes.
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In a blender, combine the spiced evaporated milk, sweetened condensed milk, coconut milk, rum, egg yolks (if using), vanilla, ground cinnamon and nutmeg and pulse until completely mixed and frothy. 1 Blend for 2 minutes. Pour into bottles and keep in the refrigerator until it cools.
Serious Eats / Amanda Suarez
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Sprinkle with additional cinnamon and nutmeg, if desired, and serve chilled.
Serious Eats / Amanda Suarez
special equipment
strainer, blender
