Coquito is a Puerto Rican eggnog. I make mine with raw eggs, and, as for the rest of the ingredients, most come out of the pantry. I usually mix up a double batch of this to sip all through the holidays. Also, don't try to hide cheap rum in this drink. Cheap rum will curdle the milk.


Recipe Summary

10 mins
10 mins
8 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coconut milk, condensed milk, evaporated milk, cream of coconut, egg yolks, and cinnamon stick in a blender; blend until cinnamon stick is broken into tiny bits.

  • Pour rum into a clean bottle. Add the milk and egg mixture and shake the bottle vigorously. Refrigerate; the coquito will thicken as it cools.


Cook's Notes:

You can use ground cinnamon but your drink will be a dull brown.

You can use up to 8 fluid ounces rum.

I prefer to store this in something with a wide mouth, even though typically you might see coquito in empty soda bottles or milk jugs. I find that the thickened drink is hard to pour from bottles with small openings.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

460 calories; protein 8.4g 17% DV; carbohydrates 48.7g 16% DV; fat 23.7g 37% DV; cholesterol 80.2mg 27% DV; sodium 129.9mg 5% DV. Full Nutrition

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Rating: 4 stars
It’s a good basic recipe. Read More