Review by Catherine Buboltz
Photo by Micah Bader

I was first introduced to coquito (pronounced koh-kee-toh) several years ago during a  holiday celebration. Every few years I make large batches of coquito, bottle it and give it as gifts to friends and relatives for Christmas. It keeps well in the refrigerator over the holiday season and is a wonderful ethnic treat to share at festivities.

Much like eggnog, coquito is a rich holiday drink meant for sipping and savoring. A little bit of coquito goes a long way, as it contains a fair amount of rum.

I have seen many different ways to prepare this drink. Recipes have been tweaked and adjusted from generation to generation and person to person. More traditional versions require cracking coconuts and fresh eggs. My recipe is much simpler, using canned coconut milk and egg beaters (the eggs are pasteurized, making them much safer to consume raw).

Different variations you may want to consider:

• Rum: White or dark, coconut-flavored or spiced rum

• Coconut: Fresh, coconut cream or coconut milk

• Spices: Cinnamon, nutmeg, cloves, anise and fresh ginger

• Flavoring: Vanilla and/or almond

 

Coquito

1 (16 ounces) container cream of coconut

1 (12 ounces) can of evaporated milk

1/2 cup of egg beaters (equivalent of 2 eggs)

8 ounces of spiced rum

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

 

Blend all of the above ingredients and pour into a decorative container or bottle. Keep refrigerated. It is best when prepared at least 24 hours prior to consuming. I prefer to serve poured over ice with a bit of cinnamon or nutmeg on top to garnish.

I hope you have chance to enjoy this tropical treat over the holiday season.