Christmas in Puerto Rico isn't complete without a glass of cold Coquito (co-kee-to). If you haven't heard of Coquito, my heart breaks for you because it's the best thing ever! I like to think of it as the spunky, better-tasting cousin of eggnog, even though it has nothing in common with eggnog.
Coquitos Receta is a thick and sweet Puerto Rican festive punch with coconut, cinnamon, and rum. One batch is enough for a party. Try it in instead of eggnog!
If you've never tried Coquito, I prefer to think of it as tropical eggnog. (Except for coquitos Receta, which tastes excellent.) Sorry, eggnog fans!) The secret to the best-tasting one is fat, specifically egg yolks. Traditional recipes, such as those in Yvonne Ortiz's A Taste of Puerto Rico (a must-have Puerto Rican culinary bible), use raw egg yolks; however, I like to mix granulated sugar with the egg yolks over indirect heat to give the Coquito an almost custard-like texture and to kill any bacteria. This Coquito dish is rich and creamy, with different coconut milk, cinnamon, nutmeg, and rum!
You can cook this Coquitos Receta recipe and keep it in the fridge for up to a month, but good luck keeping it that long!
What Exactly Is a Coquito?
Coquito is a simple cocktail to create, but unlike mulled wine, no one knows how much they enjoy it. As the host, I must introduce others to it.
Coquito is a classic Puerto Rican punch. It's commonly referred to as "Puerto Rican eggnog" because of its similar flavour profile and the addition of eggs in some varieties.
How to make coquitos receta
It's a no-bake recipe, so there's no need to heat anything up or do anything on the stove! It's simple, as I already stated.
If you prefer rum raisins, soak the raisins in rum with cinnamon sticks in a container first. Then all that remains is to purée the remaining ingredients in a blender and chill for at least 4 hours.
The longer you leave it, the better it gets. Then, as it chills in the fridge, the flavors merge and become even more extraordinary. So don't be afraid to cook this coquitos receta a few days ahead of time! It's a terrific Christmas cocktail to brew ahead of time.
If you go to this recipe, replace the rum with 1 more cup of fresh coconut milk for a total of two cups. (The Spanish word for "small coconut" is Coquito.)
It serves five people.
- 1 cup full-fat canned coconut milk
- 12 cup condensed milk, sweetened
- 1 gallon evaporated milk
- 1-quart white rum (optional)
- Three cinnamon sticks
- Four big yolks of eggs
- 12 cup granulated sugar + 2 tbsp
- 1 tsp vanilla extract
- 12 teaspoons kosher salt Diamond Crystal
- 12 teaspoon ginger powder
- One tablespoon cinnamon powder (optional)
Raisins (for the rum raisins) and shredded coconut are optional components. I've tried a lot of coquitos receta over the years, and this one is by far the finest.
It's unusually thick and creamy, and it's bursting with coconut flavour thanks to the coconut milk, cream of coconut (Coco Lopez), and shredded coconut. Not to mention the spices - cinnamon and nutmeg!!
You can make this Coquito recipe ahead of time and store it in an airtight jar in the fridge for up to a month. Then, pour it into large mason jars and decorate it with a beautiful red bow to make a fantastic gift for your friends/neighbours!
Is it possible to make this vegan?
I would substitute almond milk or soy milk for evaporated milk. Then, to compensate for the volume and sweetness of the sweetened condensed milk, I would add 1 cup of sugar and another milk alternative. Begin slowly with the sugar, tasting as you go until you reach the desired sweetness.
Is that almost all of the rum?
I recommend 1 1/2 cups of rum in the coquitos receta. Start with 1 cup and add more to taste if that seems too much. I like to use just enough rum to make it scratchy in the back of your throat while also warming you on the inside. It'll be one of the few cold drinks you'll have that will warm you up.
Just be careful because the rum flavor intensifies as the drink "marinades."
Is it possible to make coquitos receta without rum?
Everyone, in my opinion, should taste the thrill of coquitos receta. If you don't want to use rum, you can make the coquitos receta without it. You may not consume alcohol, nor may you serve children. I propose swapping coconut milk and adding rum extract to taste when making a virgin version of Coquito.
Everyone may have a festive cup of Coquito for Christmas this way.
Suggestions and Alterations
Anything you add after those essential ingredients is entirely up to you. Coquito, like many other foods, lacks a precise formula. The type and amount of rum used, the spices used, the type of sugar used, and even whether eggs are used vary from recipe to recipe and person to person.
This means that coquitos receta is something that you can customize to your liking.
- Choose a rum that you enjoy! White, aged, and spiced rums are all delicious. Mount Gay is smooth and inexpensive, whereas Gosling's black rum is fuller.
- Don't like nutmeg? It should not be used. Ginger, cloves, and star anise are all tasty additions.
- Do you want it on the rocks? Carry on.
- Do you have non-alcoholic guests? Leave out the rum and make it virgin.
Have fun, experiment, and personalize the recipe. It will quickly become a Christmas ritual for you as well.
- This coquitos receta calls for coconut cream, such as Coco Lopez. This is not the same as milk, coconut milk, or coconut cream.
- Coquito (without the egg) will keep in an airtight container in the fridge for 4-6 months.
- If any of the coconut fat solidifies, set it aside for 10 minutes before serving and give it a vigorous shaking.
- It is generally made with Puerto Rican rum, like Don Q, although you can use any white rum you desire.
- These swing-top bottles are ideal for giving Coquito as a gift.
- To make a non-alcoholic version, replace the rum with coconut milk and season with rum essence to taste.
Does the coquitos receta lay eggs?
Coquito, like many traditional dishes or drinks, can elicit heated controversy. However, the central argument about Coquito is whether it should be eaten with or without egg yolk.
Everyone familiar with Coquito falls into one of two camps. First, I am vehemently opposed to the use of egg yolks.
What is the distinction between Coquito and eggnog?
Coquito and eggnog are not the same things. Eggnog is what I call a sipping custard. It's made with milk, heavy cream, sugar, and raw egg yolks, slowly cooked together until thick and creamy. It's best served cold with a splash of brandy, bourbon, or cognac.
Coquito is made with coconut milk or coconut cream and is served with white rum. Some recipes will call for an egg, but I've already discussed how I feel about eggs in Coquito.
It wasn't until much later that egg was added to Coquito. The traditional American Christmas drink eggnog inspired the egg yolk. I'm still firmly in the anti-egg yolk camp.
Tips for Making Ahead and Storing Coquito
This can be chilled and fresh in the fridge for as little as two hours and as much as three days ahead of time. Then, all you have to do when it's time to serve is take this out and top it with cinnamon or shredded nutmeg.
You may also keep Coquito in the refrigerator indefinitely because the alcohol content preserves it. However, after more than three days, it begins to split and appear shaky, which may cause you concern. After that, it'll be alright; all you have to do is shake it up to get it smooth again.
Another reason I make my recipe without egg yolks is to make it last longer. It should keep in the fridge for 4 to 6 months. It's very natural for your Coquito to have a small fat cap on top. That is simply the separation of the cream of coconut fat, which is natural. Give your Coquito an excellent shake, and you're ready to go.
You can't go wrong with this coquitos receta— it's delicious! Make certain. I'll never turn down a glass of Coquito, no matter how you or your family make it. It's one of those things that I associate with the holidays. This drink epitomizes Christmas, parranda, family, and beautiful times.