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Homemade Coquito Recipe - Better Than Store-Bought Puerto Rican Eggnog

This authentic Puerto Rican coquito recipe combines creamy coconut, warm spices, and smooth rum to create the perfect festive drink for the holiday season.
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Prep Time 5 minutes
Total Time 2 hours 6 minutes
Servings: 8 servings
Course: Drinks
Cuisine: Puerto Rican
Calories: 533
Ingredients Method Notes

Ingredients
  

  • 12 ounces Evaporated Milk
  • 15 ounces Cream of Coconut Coco Lopez recommended
  • 14 ounces Sweetened Condensed Milk
  • 1 cup White Rum
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 2 Egg Yolks pasteurized
  • Cinnamon Sticks for garnish
  • Star Anise for garnish

Method
 

  1. Prepare your blender and ensure it’s clean and dry.
  2. Pour evaporated milk, cream of coconut, and sweetened condensed milk into the blender.
  3. Add egg yolks, vanilla extract, and white rum.
  4. Sprinkle in ground cinnamon and nutmeg.
  5. Blend on medium speed for 60 seconds until smooth.
  6. Strain the mixture through a fine-mesh strainer for silky smoothness.
  7. Transfer to an airtight container and refrigerate for at least 2 hours before serving.
  8. Stir or shake gently before serving and garnish with cinnamon sticks or star anise.

Notes

Serve chilled in small glasses with a light dusting of cinnamon. Store refrigerated in airtight glass containers for up to 5 days.