Another Way to Get that Coquito Buzz this Christmas
Bottle your Coquito in flip-top glass bottles from Ikea or reuse the bottles from French lemonade, sparkling water, or the rum you just poured into the blender.
While some folks can't call it Christmas without their eggnog, we like to sip Coquito during those all-night gift-wrapping binges. We have another, faster, recipe for the popular Puerto Rican holiday cóctel. This one removes the egg yolks and blends three kinds of booze into a creamy coconut base with a hint of spice. It will light up your holiday whether you serve it at a party or to yourself in the middle of the night.
We asked some of our favorite Boricuas for a recipe, and since they all say something different, we combined a few to bring you this version made with pasteurized egg whites instead of egg yolk. The egg whites give it body and extend the shelf life, making it a staple in Puerto Rican holiday gift boxes- right next to the pasteles and empanadas. Why leave Santa milk with his cookies when you can leave him Coquito?
2 cans coconut cream 2 cans coconut milk 1 cup pasteurized egg whites 1 cup evaporated milk 1 bottle of white rum 1 cup brandy 1 cup dark rum nutmeg to taste ground cinnamon vanilla bean (optional) cinnamon stick and raisins for the bottle (if desired)
Blend egg whites and rum together. Whisk the coconut milk into the cream of coconut then combine with egg/rum mixture. Mix in the rest of the ingredients, finishing with a few scrapes from the inside of a vanilla bean and freshly grated nutmeg. Adding a few raisins to the bottom of the bottle gives depth to the flavor and who doesn't love a little booze-soaked fruit in the last sip? Bottle and chill. Shake or stir before serving, as ingredients often separate when cold. Serve in cocktail or cordial glasses and garnish with more nutmeg.
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