Lyndsay Fogarty
One of the best ways to celebrate the holidays is by toasting with a traditional cocktail. Coquito, a rum-based cocktail that originated in Puerto Rico, is similar to eggnog but with a tropical twist.
The Origin of Coquito
With a name that translates to “little coconut,” this sweet, creamy libation doesn’t have one particular origin story. Instead of focusing on where coquito came from, its fans savor the meaning behind the cocktail.
Although many recipe variations can be found online, coquito is special because of the recipes that have been passed down through the generations. Many Puerto Rican households prepare family recipes in large batches so they can give bottles as gifts during the holiday season. It’s a cocktail that brings people together.
Whip Up a Batch
Coquito calls for coconut milk, condensed milk, vanilla, rum and your preference of warm spices such as cinnamon and nutmeg. After all of the ingredients are combined, the coquito mixture should be refrigerated for at least an hour before serving.
While some recipes call for egg yolk, this is not part of coquito’s traditional preparation. Not only is the use of egg yolk widely debated among coquito aficionados, but including it significantly decreases the beverage’s shelf life. Without eggs, a batch of coquito can last four to six months when stored in an airtight container in the refrigerator.
How to Serve Coquito
Since it is a very rich and strong beverage, coquito is traditionally served in a small glass for sipping after a meal. It tastes best when it’s served nice and cold. Some people even prefer to add ice to cut the richness and balance the flavors.
Like other cream liqueurs, coquito is a tasty addition to coffee, too. Just add a dash or two in place of cream and sugar, and you will have more than caffeine buzz going.
Whether you’re gifted with a bottle of coquito this holiday season or you make it yourself, this cocktail will add a bit more sugar and spice to your celebrations this year.
BACARDÍ Coquito
While Coquito is traditionally prepared in large batches, this recipes allows you to make it by the glass for your next holiday gathering. Or try BACARDÍ’s ready-to-drink coquito, which is available in select grocery and retail stores this holiday season.
Ingredients:
• 2 parts BACARDÍ Superior Rum
• 3/4 parts of evaporated milk
• 3/4 parts of condensed milk
• 1 part coconut creme (preferably Coco Lopez)
• 1 teaspoon of vanilla extract
• 1 pinch cinnamon
• Coconut flakes & cinnamon sticks, garnish
Directions:
Shake all ingredients vigorously with plenty of ice and strain into a glass mug. Garnish with cinnamon and coconut flakes.
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