[ko • kee • tow]
Spanish for “little coconut,” coquito is a traditional Christmas beverage originating in Puerto Rico.
This recipe is built for the hustle of the holidays; it contains all pantry items (nothing perishable) and can be made and refrigerated up to two weeks in advance.
For simplicity and shelf life, this version does not use egg yolks. But if you can’t bear drinking nog without egg– and you’re familiar in the ways of tempering and food safety around eggs– this recipe can be enriched even further with the addition of two yolks. Canned coconut milk is commonly used, however, fresh coconut milk may be substituted for lighter flavor and consistency.
1½ cups water (12 oz)
2 each Cinnamon Stick - Korintje
2 tsp Madagascar Pure Vanilla Extract
½ cup seedless raisins
1-12 oz can evaporated milk
1-14 oz can sweetened condensed milk
1-15 oz can cream of coconut
1-13.5 oz can coconut milk
½ tsp Nutmeg - Ground
½ tsp Cinnamon - True Ceylon Ground
garnish Nutmeg - whole, freshly grated, optional
garnish Cinnamon Stick - Korintje, optional
In a large pitcher with a lid, add rum, cinnamon sticks, vanilla extract, and raisins (or divide equally if using more than one container). Leave at room temperature a minimum of one hour or up to overnight.
To a blender container, add remaining liquid ingredients and ground spices; blend for 20 seconds.
Fill rum-raisin container(s) with coconut milk mixture; stir or secure and shake well until combined. Chill for 3 hours minimum to meld flavors. Makes approximately 70 ounces.
Recommended serving size: 6 to 8 ounces chilled, with no ice.v
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