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Puerto Rico's coconut holiday drink: rum, coconut cream, and condensed milk blended rich, served cold, and shared through the season.
Typical way it's made: 8 oz white rum, 15 oz coconut cream, 14 oz condensed milk, 1 tsp vanilla, ground cinnamon and nutmeg, blended and chilled
Puerto Rico's Christmas arrives in a bottle: white rum, coconut, condensed milk, and cinnamon, blended rich, chilled hard, and handed around through Nochebuena and the parranda season. Its precise origin is unrecorded; one popular lineage runs through Spanish colonial possets, with island rum and coconut replacing the old brandy and milk. Family recipes pass down like heirlooms, guarded accordingly.
Did you know
Whether coquito takes egg yolks is a genuine family schism; many makers hold that egglessness is exactly what separates it from eggnog. The name itself is gentler: Spanish for little coconut.
Also known as: coconut nog, puerto rican coquito