Coquito

Puerto Rican rum and coconut milk cocktail
the nut

Coquito is a traditional Christmas drink that originated in Puerto Rico. The coconut based alcoholic beverage is similar to eggnog, and is sometimes referred to as Puerto Rican Eggnog (though incorrectly, as coquito does not call for eggs). The mixed drink is made with Puerto Rican rum, coconut milk, cream of coconut, sweetened condensed milk, vanilla, nutmeg, clove, and cinnamon.

There are many variations of coquito based on location and family traditions. Although all these variations are unique in their own way, they all have one thing in common, and that generally is rum, although some prefer to make it with another alcohol such as the Spanish liqueur 43. Some recipes include egg yolks, similar to eggnog, alternatively called ponche de coco literally coconut punch also known as ponche de Coquíto. Other flavorings can be added. Star anise, pistachio milk, oat milk, coffee, nutella, masala chai, cream cheese, banana, and strawberries are most popular. Coquito de calabaza made for Thanksgiving with pumpkin pie spice and pumpkin purée. Coquito de piña colada blends Puerto Rico's national drink with its national holiday drink. The basic coquito recipe is blended with pineapple juice, maraschino cherries, lime zest, heavy cream, and bitters. In Arecibo, coquito made with lemon zest, honey, vanilla, and ginger with no spices was once popular. The honey replaced sweetened condensed milk. Pitorro rum ranges from 80 to 100 proof. Pittorro is also used to make coquito. In this case, coquito made with pittorro is served in shot glasses sprinkled with cinnamon and nutmeg.

Depending on the ingredient of choice, coquito can be prepared over the stovetop or in a blender. Gently cooking the ingredients thickens the drink, keeps it from separating, and gives it a longer shelf life. This method usually contains eggs. Rum, vanilla, and other extracts are added after it cools. Adding all ingredients with ground spices to the blender makes a fast alternative with no eggs. This usually results in the drink separating after a few minutes and the fat from the coconut solidifying, causing a chunky coquito with lumps. Coquito is poured into glass bottles with one or two cinnamon sticks. After coquito is prepared and chilled for a few hours it is ready to be served but best made two weeks or more in advance for full flavor.

El Museo del Barrio in New York City hosts an annual coquito tasting contest called Coquito Masters on Three Kings Day in January. The competition was first established in 2002 and continues each year.

Coquito de guayaba is a drink made in Puerto Rico for the holidays. The drink is made from guava paste cooked with cream cheese, evaporated milk, condensed milk, cinnamon, clove, nutmeg, and vanilla; rum is added once cooled. Coconut milk, coconut cream, and egg yolks can also be added.