While visiting with my best friend’s mother Coco, a fiery little Puerto-Rican homemaker, I was introduced to a delicious drink called coquito that combines the flavors of milk, coconut, cinnamon and rum. Coquito means little coconut in Spanish and it is quite fitting that Coco’s version of this drink is delicious, seeing as she is practically named after the drink! It reminded me of a spiked horchata or an island-inspired eggnog and makes for a perfect punch to be served during the winter months.

Coco was generous to share the recipe for her version of the drink which calls for Coco Lopez—a very thick and intensely-flavored coconut milk that can be found a your local Latino grocery or specialty foods store.

Coquito

12 Large Eggs
2 cans Evaporated Milk
2 cans Condensed Milk
2 cans Coco Lopez
Ground Cinnamon
Dark Puerto-Rican Rum

• In a blender, mix the eggs until thick and almost white.

• Slowly add the evaporated and condensed milk.

• Follow with the Coco Lopez.

• Add the ground cinnamon to taste, about a 1/4 tsp. at a time.

• Add the dark rum to taste.

• Store in an airtight bottle and keep refrigerated until ready to serve—up to one week.

• Serve it neat or on the rocks and garnish with a cinnamon stick or a pinch of toasted coconut shavings.

Filed Under: Wine & Libations