The Traditional Christmas Drink from Puerto Rico!
If you’ve never had Coquito, you’re about to meet your new favorite holiday tradition. Often called the Puerto Rican eggnog, Coquito is a rich, creamy coconut-based Christmas drink made with sweetened condensed milk, warm spices, and plenty of rum. It’s festive, indulgent, endlessly sippable, and so easy to make — just blend, chill, and pour. No eggs, no simmering, no fuss. It’s so much easier to make than homemade Kahlua or homemade Baileys Irish Cream Liqueur.
This coquito recipe is classic and authentic in flavor while staying incredibly simple. It’s silky, coconut-forward, full of cinnamon and nutmeg, and just boozy enough to warm you up on a December night. It’s also the perfect make-ahead drink for holiday parties, gift-giving, and cozy nights at home while nibbling your favorite Christmas cookies.
Whether you’re celebrating Nochebuena, hosting a big holiday gathering, or just craving something special for the season, this Coquito recipe deserves a spot in your holiday lineup.
Why You’ll Love This Coquito Recipe
- It’s a crowd-favorite holiday cocktail, and it’s always the first drink to disappear.
- It’s an authentic Puerto Rican recipe: creamy, coconut-rich, warmly spiced, and perfectly sweet.
- There are no eggs in this recipe and there is no cooking involved- just blend and chill.
- It’s make-ahead friendly, and it actually tastes better after a few hours in the fridge.
- It’s great for gifting! Pour into glass bottles and add a festive ribbon.
December 21 is National Coquito Day! Celebrate by making some homemade, using our easy coquito recipe (print it out at the end of this post!)
Ingredients You’ll Need
- Light rum – traditional for Coquito, but you can use dark rum if you want it stronger
- Sweetened condensed milk – for sweetness and creamy texture
- Cream of coconut – adds rich coconut flavor
- Evaporated milk + coconut milk – the perfect balance of creamy + tropical
- Warm spices – cinnamon, nutmeg, cloves
- Vanilla extract – rounds out the sweetness
How to Make Coquito (The Easy Way!)
- Blend Everything Together: Add all ingredients to a large blender and process until completely smooth and creamy. That’s it — no cooking needed!
- Chill Before Serving: Transfer the mixture to a pitcher or bottles and refrigerate for at least 2 hours. The flavors deepen and the drink thickens as it chills.
- Serve Cold: Give it a good stir before pouring. Serve chilled or over ice, and garnish with freshly grated nutmeg or a cinnamon stick.
Recipe Tips
- Chill it long enough. A minimum of 2 hours is good, but overnight is even better.
- Stir or shake before serving. Natural separation is normal.
- Choose a rum you enjoy. Light rum keeps it classic; dark rum makes it richer and more caramel-like.
- Want it thicker? Add an extra ½ cup cream of coconut.
- Don’t skip the fresh nutmeg. It adds warmth and authenticity.
- How to Store
- Do not freeze: The texture becomes grainy once thawed.
- To store, keep in sealed bottles or jars in the refrigerator for up to 5 days. Then shake before serving- the coconut layers will naturally settle.
Variations
Try one of these twists:
- Spiced Coquito: Add a cinnamon stick and whole cloves to the blender, strain after chilling.
- Chocolate Coquito: Blend in 2 tablespoons cocoa powder.
- Dairy-Free Coquito: Use coconut cream, coconut milk, and oat milk + a non-dairy sweetened condensed alternative.
- Rum-Free Coquito: Make it family-friendly by leaving out the rum.
How to Serve Coquito
Serve it cold, straight from the fridge, or serve it over ice. Add a sprinkle of nutmeg. A cinnamon stick for garnish is a nice touch. If having a holiday party, serve it in small cordial glasses alongside some eggnog cookies! Coquito also makes a great holiday gift poured into pretty bottles with tags.
Fun Facts About Coquito:
- El Museo del Barrio in New York City hosts an annual coquito tasting contest called, “Coquito Masters” on Three King’s Day in January.
- Coquito means “little coconut” in Spanish.
- It’s usually served after dinner in a shot glass.
- Strawberry, Nutella and chocolate are just a few of the many variations of coquito that are out there.
- Coquito de Calabaza is a coquito made for Thanksgiving with pumpkin pie spice and pumpkin puree.
- Jimmy Fallon is a fan of coquito. He has mentioned the drink several times on The Tonight Show.
The History of Coquito:
The exact origin of the creation of the coquito recipe is not know. But it’s believed that that Spanish may have created this cocktail when visiting Puerto Rico during colonial times. They may have combined their version of eggnog with Puerto Rican Rum and coconut to create something similar to what we now know as the coquito. Drinks similar to coquito are found all over the Caribbean.
Coquito Recipe
Equipment
- Blender (for blending the drink)
- Glass Pitcher (for serving)
Ingredients
- One 14-ounce can sweetened condensed milk
- One 15-ounce can cream of coconut
- One 12-ounce can evaporated milk
- One 13.5-ounce can coconut milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups light rum
Instructions
- Add all ingredients to a large blender and process until well mixed.
- Pour into a glass pitcher and if possible, chill for 2 hours before serving. Stir before serving.
- Serve chilled, over ice if desired, topped with a cinnamon stick or sprinkle of freshly-grated nutmeg.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
