This Coquito Recipe: Puerto Rican Eggnog, includes: cardamom, cinnamon, nutmeg, clove and lemon peel, all components of my beloved Trader Joe’s pumpkin pie spice. A small tweak from the traditional that only includes cinnamon and maybe nutmeg. I’m sure if I told my nana that I had just used cardamom in her coquito, she’d turn in her grave. But just as with any dish, whether national or not, the concept is the same. It’s the ingredients that slightly differ.
Coquito is an eggnog-like alcoholic beverage tradtionally enjoyed during Christmas. It’s not as thick as the eggnog most people know, it’s more like a creme anglaise, or ice cream base. You can use fresh coconut milk, if you have the time and are feeling adventurous. But, these days, most Puerto Ricans just chuck all of the processed ingredients into the blender, give it a whir, put it into a used Bacardi bottle…thee end.
Because this recipe doesn't need to be cooked, only blended, it only takes 10 minutes to prepare from start to finish!
- 2 cups coconut milk
- 1.5 cups Puerto Rican rum
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 3 egg yolks, lightly beaten
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 tsp ground cardamom
- I also include a scant amount of salt.
- Chuck all ingredients into a blender until frothy, pour into bottle and chill. When you’re ready to serve, you can garnish with more of aforementioned spices.
It’s that easy.