File this one under Puerto Rican perfection. Coquito is a tropical cocktail and the way to kick off the holidays. According to my dear friends, the Cartegena-González family, it is a boriquan Christmas staple. No holiday gathering is complete without the coquito.
As I’ve mentioned before, this lovely family basically adopted me for the holidays when I moved to Arizona. Over the years, I was introduced to their take on Puerto Rican cuisine. We even ended up taking a group road trip around the island back in 2016. Although we visited in the springtime, the quality cocktails on that trip were standouts among a crowded list of special eats and treats. The piña coladas were especially amazing, and the varieties of rum were treated like royalty.
I definitely made a stop in the duty-free liquor shop at the airport on my way home.
So when the next Christmas rolled around, I was excited to see my Puerto Rican pals bust out this beautiful wintery beverage, equally chilled and coconutty.
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. Just make sure to give it some time in the fridge to get nice and frosty.
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!
- 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.