Coquito (Puerto Rican Coconut Rum Punch)

Coquito was certainly essential in my home. Mami isn’t much of a drinker, but she loves coquito. When they were still married, my dad was the coquito master. But after he and my mom split, I got his recipe. I have my adjustments (I use more coconut milk than dairy), but I otherwise stick to his recipe. Egg yolks, coconut cream, coconut milk, and lime zest. And I always serve it on the rocks in a small glass with a dash of ground cinnamon.

Like so many other holiday traditions, coquito is a beverage that is the centerpiece of parties and meals, a flavor that marks the beginning of an extended period of family and friend gatherings, of sharing time together, and of celebrating whatever is meaningful to you about the holidays. For many Puerto Ricans, when coquito appears, the holidays begin.

Coquito is Puerto Rican coconut-y eggnog. We claim it as our own, but it’s beloved by Dominicans and Cubans alike. It’s frothy and rich like a traditional eggnog, but it’s lighter with coconut cream and vanilla, cinnamon instead of nutmeg, and rum instead of bourbon or brandy.

This cocktail is as varied as there are days in the year. So varied that, in New York City, there’s a competition to find the ultimate Coquito Master. Across New York’s five boroughs, dozens of competitors ranging in age from young bucks to viejitos (wise elders) compete for the title, turning this traditional cocktail on its head by adding things like chocolate, strawberries, and pistachio.

• Cinnamon sticks: Cinnamon is the main spice here, and it’s simmered in water to bring out the flavor. This cinnamon water is used to thin out the punch.
• Egg yolks: Just like a good eggnog, egg yolks help to create a thicker texture and add a rich flavor.
• Coconut milk: Use unsweetened coconut milk from a can, not coconut milk beverages from a carton which might not have the same thickness and flavor.
• Sweetened condensed milk: One can of sweetened condensed milk provides sweetness, creaminess, and richness.
• Cream of coconut: This is coconut milk mixed with sugar, most commonly used in cocktails. It’s not coconut cream, which is thicker than coconut milk and contains more fat.
• Lime zest: Adds a little brightness and freshness to the coquito.
• Vanilla extract: Just a little bit adds a bit of fragrance and flavor.
• White rum: The traditional spirit in coquito.

Coquito is served already mixed with the rum and chilled. No ice is needed – just pour into small glasses (remember, it’s rich!). You can dust the top of each serving with some ground cinnamon for a bit of extra spice or for a nice visual effect, but it’s not necessary in this version since there’s a good deal of cinnamon flavor infused into this tropical treat already.

Editor’s Note: This recipe has been retested and updated since its original publication.