Coquito is what I like to call a coconut nog.  For Puerto Ricans, it’s the coconut cousin of egg nog.  Like sofrito, each family has their version of the coquito recipe.  This recipe was given to me by Milagros, my sister-in-law.  It was passed down to her by her grandmother Dona Aida.  You know the holiday season has started when Puerto Rican families start making and sharing their coquito.

Ingredients

• 1 can Coco Lopez
• 14 oz can condensed milk
• 5 oz can evaporated milk
• 1/2 cup half and half or whole milk
• 1 teaspoon ground cinnamon
• 1/3 cup Bacardi rum
• Lots of ice

Preparing the Coquito

• Combine the wet ingredients in a blender or pitcher and mix well.  If you prefer more rum, add a little at a time until you’ve achieved the desired taste.  Avoid adding too much rum because it will overwhelm the coconut flavor.
• Stir in the cinnamon.  If you prefer more cinnamon, add a little at a time until you’ve achieved the desired taste.
• Chill the mixture in the refrigerator until ready to serve.
• Before you serve, add ice to the pitcher and stir.  Coquito tastes best when cold.

This week, I kicked off my holiday season with my first pitcher of coquito.  It got rave reviews from my team, including my friend Maria.  I hope you’ll try our family recipe.  I welcome you to share your family’s recipe in the comments section below.

Feliz Navidad & Prospero Ano Nuevo!

Jackie

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