I was first introduced to this tasty treat last year. The Latin America group for one of our customer components had a mini Christmas gathering to include roasted pork, frijoles, bread pudding, salad, and this fantastic drink. Sadly, there was only a small bottle. I would have gone back to work inebriated were there a larger bottle.
This tropical version of eggnog has cream of coconut in it. This stuff...I swear I could drink it out of the can. There is a hard, coco butter top in the can. I carefully removed that and have reserved it for a later use. I prefer not to ingest large quantities of fat and that's what this looked like. I may use it for a sugar scrub of some description. Maybe not. I'll just have to examine this item more closely. I threw this drink together and didn't really get a chance to look at it more closely. I just knew that I wanted to remove it from the drink. Drinking fat just didn't seem appealing. But the rest of the ingredients in the can is like sweetened coconut water. It's VERY tasty with just enough coconut flavor to not taste fake. No. I DID NOT add coconut extract to this. It just doesn't need it if you follow the recipe.
This is just the basis for the recipe. You can increase the rum for a stronger drink or decrease it for something more to your liking. The amount I have listed is just enough to not be too strong. I wouldn't suggest adding more. You will lose the subtle coconut flavor of this delicious drink.
There are many recipes out there for this drink. Much like regular eggnog, there are many variations. This is the one that I like the most. It incorporates the standard items from many recipes with my own little twists; mainly the freshly ground spices. They honestly do make a difference. They have more flavor than the pre-ground spices in the stores which makes for a more tasty and eggnog like drink.
Instead of taking a bottle of wine for a hostess gift, I think you should whip up a batch of this. You can recycle a wine bottle; even a cork topped one for that matter. Or you can purchase a plastic container to gift with the drink. It will be more welcomed and more tasty than a generic bottle of wine that will probably get added to the stash to be served next year. This, I can almost guarantee, will be sipped with pleasure and delight at being introduced to such a delicious tropical eggnog.
Coquito - Puerto Rican Eggnog
Recipe by A Kitchen Hoor (@flowerfroggirl)
- 30 ounces cream of coconut (e.g. Goya)
- 14 ounces fat free sweetened condensed milk
- 18 ounces evaporated skim milk
- 375 ml rum (e.g. Bacardi Gold)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Combine all ingredients in a blend and blend until combined.
- Chill for at least an hour before serving.
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