Coquito is the Puerto Rican equivalent of Dutch Advocaat, the concept of which having spread to Puerto Rico through the trade of the Dutch East India Company, making it not only delicious but historic.
Coquito is an eggnog-like alcoholic beverage traditionally served in Puerto Rico and in the Puerto Rican community in New York City. In fact, El Museo del Barrio in New York City hosts an annual Coquito Tasting Contest during the month of December.
It is made with egg yolks, rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, when it is traditionally served along with other holiday food.
- 2 Cups water
- 8 sticks cinnamon, 3 inches each
- 6 large egg yolks
- 3 cans evaporated milk, 12 ounces each
- 2 cans coconut milk
- 3 cans sweetened condensed milk, 14 ounces each
- 3 Cups Puerto Rican white rum (a touch less if you use; 151 proof)
- In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup.
- Remove cinnamon sticks and set liquid aside to cool to room temperature.
- In a 3-quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (DO NOT BOIL). Set aside to cool slightly.
- When the cinnamon-flavored liquid has cooled, stir in coconut milk, until well mixed.
- In bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve on the rocks with a cinnamon stick.
- Keep refrigerated.