Place ingredients into blender and blend until fully mixed. Chill blended drink until cold and serve in shot glasses. Garnish with lightly sprinkled cinnamon or nutmeg.
Coquito was originally found in Puerto Rico, and drinks similar to coquito are found throughout the Caribbean.[3] The drink was inspired by the British/American Eggnog and the Spanish made their own version of eggnog and combined it with the coconut milk and local rum, creating coquito. The variations are very similar to what they considered the original recipe: milk and sugar. Although this was seen as the original ingredient, Puerto Rico altered it by adding coconut.[4]
The recipe has five main ingredients but is not limited to these:
The Puerto Rican mixed drink resembles eggnog and is usually served after dinner in a shot glass. Some prepare the drink with eggs. The drink is known to be sweet and strong (with rum).[1][5]
Many families have their own variations of the recipe that are passed down through generations.[3] The drink will be seen as early as Thanksgiving and as late as Día de los Reyes. That being said the drink makes its main appearance during the Christmas season.[1]
Coquito has become much more popular recently[when?]. Some supermarkets and grocery stores sell pre-made bottles of coquito. Along with being in stores, there are competitions like Coquito Masters, which is an annual competition at the Museo del Barrio in New York City.[1]
Coquito in a bottle at a restaurant in Ponce, Puerto Rico, during the Christmas season
There are many variations of coquito based on location and family traditions.[1] Although all these variations are unique in their own way, they all have one thing in common, and that generally is rum, although some prefer to make it with another alcohol such as the Spanish liqueur 43 or add bitters.
Coquito has become a staple not only for Puerto Ricans but other caribbean and latin communities, while adding personal flavoring. Seed and nut milk can be added with pistachio being the most popular. Others additions include nutella, coffee, masala chai, fresh fruits, pumpkin, sweet potato, prunes, citrus, and cream cheese with guava among many others.
Pitorro rum ranges from 80 to 100 proof. Pittorro is also used to make coquito. In this case, coquito made with pittorro is served in shot glasses sprinkled with cinnamon and nutmeg.
Preparation
Depending on the ingredient of choice, coquito can be prepared over the stovetop or in a blender.
Gently cooking the ingredients thickens the drink, keeps it from separating, and gives it a longer shelf life. This method usually contains eggs. Rum, vanilla, and other extracts are added after it cools.
Adding all ingredients with ground spices to the blender makes a fast alternative with no eggs. This usually results in the drink separating after a few minutes and the fat from the coconut solidifying, causing a chunky coquito with lumps.
Coquito is poured into glass bottles with one or two cinnamon sticks.
After coquito is prepared and chilled for a few hours it is ready to be served but best made two weeks or more in advance for full flavor.
Events
El Museo del Barrio in New York City hosts an annual coquito tasting contest called Coquito Masters on Three Kings Day in January. The competition was first established in 2002 and continues each year.
References
^ abcdeCole, Corinne (December 28, 2012). "A Coquito Story". thelatinkitchen. Archived from the original on August 7, 2020. Retrieved May 9, 2018.
