Coquito, which interprets to “little coconut,” is a standard Puerto Rican vacation drink that kicks off the season of festivities. “Because the densest inhabitants of Puerto Rican folks dwelling outdoors of the island, Nuyoricans have preserved the customized of gifting coquito to lovers and associates round Christmas time,” says check kitchen coordinator Inés Anguiano. The primary time she tried Coquito was in Bushwick; a pal’s cousin poured Inés a glass from a frosty, repurposed Hennessy bottle. And now, it wouldn’t be the vacation season with out it.
This conventional coquito recipe combines creamy milks (a can of evaporated milk, coconut milk, sweetened condensed milk, and cream of coconut) and heat spices, with a beneficiant glug of punchy rum. Inés requires white rum right here—ideally Puerto Rican rum, like Bacardí or Don Q—however you may swap in darkish rum for extra syrupy, spiced notes (simply keep away from coconut rum, which has a extra synthetic coconut taste). If in case you have time, soak just a few cinnamon sticks within the bottle of rum for just a few days to infuse it with woodsy spice. Since this coquito recipe requires some chill time, you may mix it properly prematurely—retailer it in a pitcher or funnel into an empty liquor bottle for much less prep time day-of.
Although it’s typically dubbed Puerto Rico’s eggnog, many recipes for coquito—together with this one—omit the uncooked eggs. Which means it lasts for some time within the fridge, so you may sip on this creamy coconut drink properly into the New Yr. Whether or not you’re serving the drink in cocktail glasses or mason jars, garnish the rim with shredded coconut for the total Puerto Rican coquito expertise.
