Coquito

Traditional Puerto Rican coconut nog

Want to ring in the new year with eggnog but it's too thick and gross? This is an amazing traditional alternative from Puerto Rico. I know you say you don't like coconut, but trust me, this is really good and doesn't have any actual coconut flesh in it. The coconut comes from coconut milk, coconut cream, and cream of coconut. Confused? I'll explain:

Coconut milk:

Thin to medium liquid - Made from simmering coconut flesh with water, then straining - similar to nut milks like almond milk - used in cooking (curries, soups) - not sweet.

Coconut cream:

Much thicker and richer - made the same way but with less water (or by skimming the thick layer from coconut milk) - concsistency of butter - used for richer dishes or to add body - also not sweet.

Cream of coconut:

Sweetened, processed product - thick, syrupy, pourable, added sugar.

Not all recipes call for all 3, and there are many variations out there. As you would expect, my obsessive "thinking" had me look up and compare all the recipes I could find and it really came down to 4 basic recipes. There are common ingredients in all 4, but some have different measurements and other ingredients. My version combines all of them including elements from each recipe. As a testament to my detailed research, I made a color coded spreadsheet with my version alongside the 4 base recipes and sources:

Ingredient	My version	https://thenovicechefblog.com/coquito/	https://thenoshery.com/coquito-puerto-rican-coconut-nog/	https://latinamommeals.com/puerto-rican-classic-coquito/	https://creativescookery.com/coquito-recipe-authentic-puerto-rican-coconut-eggnog/
Puerto Rican white rum (Don Q)	12 oz	12 oz	12 oz	12 oz	12 oz
Sweetened condensed milk	14 oz	14 oz	14 oz	14 oz	14 oz
evaporated milk	12 oz	4 oz	12 oz	24 oz	12 oz
Cream of coconut	15 oz	15 oz	15 oz
Coconut cream	4 oz			13 oz	15 oz
coconut milk	13 oz	13 oz		13 oz
vanilla extract	1 tsp	½ tsp	1 tsp		1 tsp
nutmeg	½ tsp	½ tsp	1/8 tsp	1/4 tsp	1/4 tsp
cinnamon	1 tsp	½ tsp	1/4 tsp	1 tsp	1 tsp
cloves - ground	3/4 tsp			3/4 tsp
*coquito spiced tea*	8 oz			8 oz

The recipe for the cocktail batch is the first column "My Version" and is batched to create 78 oz. which is more than a half gallon, so obviously you can cut that in half if you want. The best way to do it is to leave out the rum and add it in when you serve. The ratio is about 1 ½ oz. rum to 8 oz. coquito mix. That way you also have a non-alcoholic version to serve to the kiddies. The mix will keep in your fridge for a pretty long time - basically as long as the milk products in it.

So the recipe is above, but you need to make the tea as part of it:

*Coquito Spiced Tea*

• 2 cups water

• 4 cinnamon sticks

• 10 whole cloves

• 2 whole star anise

• 8 whole allspice

• ½ teaspoon grated nutmeg

• 1 pinch salt

Bring water and ingredients to a boil then simmer for 15 minutes. Let it cool before adding it to the coquito mix.

Usually the drink is served on the rocks to dilute it a bit in the glass, but of course you can serve it straight up as well. As a side note, if you want it a little less thick, leave out the coconut CREAM. Enjoy and don't forget to garnish with a bit of powdered cinnamon!