File this one under Puerto Rican perfection. Coquito, a tropical holiday cocktail, is another in a long line of island favorites (like Arroz con Gandules, which I wrote about earlier!). A boricuan Christmas staple, coquito was introduced to me by my dear friends, the Cartegena-González family.
A refreshingly coconutty drink made with rum, it’s a close relative of eggnog and distant cousin to piña coladas. Coquito features smoothly blended cream of coconut, evaporated milk, egg yolk, cinnamon, and rum. It can’t get easier to make a boozy holiday beverage.
Coquito pairs well with wrapping presents, catching up over Christmas cookies, or snuggling up on the couch with a loved one. It also makes for a gorgeous gift, bottled and bowed.
There’s really not much to it- a little blending is all! Make it to your taste by adjusting the rum and cinnamon. Or omit the rum altogether for a booze-free, kid-friendly beverage.
With it’s rich, creamy texture, you’ll want to save this cocktail for after dinner or in between meals. Served in frosted 2-ounce shot glasses or sipped slowly from a fancy crystal tumbler, you’ll be feeling festive in no time!
A tropical holiday drink that will get you feeling festive in no time!
- 2 12 ounce cans evaporated milk
- 1 15 ounce can crema de coco (cream of coconut)
- 1/2 to 1 cup rum Don Q Cristal or other clear rum works best
- 1 egg yolk
- 1 teaspoon ground cinnamon or to taste
Combine all ingredients in a blender, and blend until smooth and frothy, about 1 minute.
Refrigerate overnight before serving. Garnish with a cinnamon stick or vanilla wafer straw and a sprinkle of cinnamon before serving.