Today I am going to share with you a drink I make yearly for myself, my mom and a few friends. Coquito is a delicious, decadent Puerto Rican treat that essentially is just coconut eggnog with a kick (for the uninitiated who haven’t had the joy of imbibing this delicious libation). It’s surprisingly easy to make, but because it is so rich (*ahem* caloric) I only make it once a year as a treat. I mean, everyone is ignoring the diet during this time of year anyways, so what’s a few more calories, right?

DISCLAIMER: Before I get called out on it, fine, sometimes I can be persuaded to made a second batch, if friends and family really need another round!

Hopefully with this tutorial you too can whip up a batch when needed…. although it can taste better when someone else does it, so I’ve heard. So whether or not you plan to make some or are just curious about  my method and personal recipe, let’s make coquito!




Gather your Ingredients!


  •  2 Egg Yolks (save the egg whites for something else!)
  • 1 Can of Evaporated Milk

  • 1 Cup Water
  • 1 tsp Whole Cloves (1/4 tsp ground can be substituted)
  • 2 Cinnamon Stick (1/2 tsp ground can be substituted)
  • Approximately four whole Star Anisette (1/8 tsp ground anise can be substituted)
  • 1/4 tsp ground Nutmeg (freshly ground is best if possible)

  • 1 (14 oz) Can of Sweetened Condensed Milk
  • 1 (14 oz) Can of Cream of Coconut – NOT Coconut Milk – must be Cream of Coconut
  • 1/2 Cup(ish) of White or Spiced Rum (depending on preference)
  • 2 Teaspoons of Vanilla Extract (homemade is the best choice)





Pretty Spices

  1. Combine spices and water in a pot
  2. Bring to a boil then simmer until water reduces to approximately 1/2 cup
  3. MEANWHILE: Whisk egg yolks and evaporated milk together lightly in the top of a double boiler.
  4. Simmer lightly until the mixture reaches 160 degrees or coats the back of a spoon
  5. Transfer mixture to a blender.
  6. Strain out the spices from the spiced water. Discard the spices or, as I like to do, add more water and let it continue to simmer. The extra spiced water is nice for tea or to make the kitchen smell great.
  7. Add cream of coconut, sweetened condensed milk, rum, the 1/2 cup spiced water and the vanilla to the blender.
  8. Blend.
  9. Pour into glass bottles and chill overnight or serve immediately over ice (which will thin the mixture, so be aware!).
  10. Enjoy! Thin as needed with more rum or water, according to taste.

NOTE: A non-alcoholic version can be made by substituting milk, condensed milk or water for the rum – depending on the consistency you prefer.