Coconut Christmas drink (coquito)

I have started watching the reboot of Charmed and am enjoying it’s intersectional feminism. The sisters are biracial, two of them with a Puerto Rican Dad. Anyway, it is via this fictional feminist family that I was introduced to the very real Puerto Rican Christmas tipple known as coquito which sounded absolutely delicious and very suitable to the hot Australian Christmas.

A bottle of coquito presented for a gift

Apparently some people think of it as coconut eggnog, but my research showed me that the addition of eggs is one of the hotly contested ingredients between families. As fabulous as eggnog is, I sort of think it’s a bit heavy for our summery Christmases. So the recipe below does not contain egg. It does contain the same beloved Christmas spices though: cinnamon, star anise and cloves…

My version is based on the one in this great YouTube clip by Puerto Rican-American, Evelyn Dominguez. But most coquito recipes call for cream of coconut, which is a sweetened coconut product not really available in Australia. So I’ve developed a base recipe based on quantities and ingredients available in Australia.

Coquito should be served over lots of ice. To serve it as a mocktail, I’d recommend serving it with coconut juice or water. To serve it as a cocktail, serve it with Bicardi or another white rum.

3wholecinnamon sticks
6wholestar anise
8wholecloves
½wholenutmeg
8wholeallspice berries
1cupraw sugar
1cupcaster sugar
½teaspoonsalt
395gramcan condensed milk
375mlcan evaporated milk
400mlcan coconut cream
400mlcan coconut milk
2teaspoonsvanilla extract

Place the whole spices in a small saucepan with about 2 cups of water and simmer for about 30 minutes. You want as much flavour to infuse into the water as possible.

Meanwhile, combine the condensed milk, evaporated milk, coconut cream, coconut milk and vanilla extract.

When the spices have infused the water, strain the liquid through a fine sieve. Discard the spices and rinse your saucepan. You want about 1 ½ cups of liquid. Add the liquid, caster sugar, raw sugar and salt back into the saucepan. Bring the contents to the boil to dissolve the sugar and turn it into a simple syrup. Allow the liquid to cool.

Add the cooled syrup to the milks. Use a funnel to transfer the coquito into bottles.

Store in the fridge for up to one month.

Coquito should be served over lots of ice. To serve it as a mocktail, I’d recommend serving it with coconut juice or water. To serve it as a cocktail, serve it with Bicardi or another white rum.

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1 Response to Coconut Christmas drink (coquito)

  1. chef mimi says:

    My daughter has told me about this drink, but this is the first time I’m seeing it! It looks wonderful!

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