If you want to start an argument among Puerto Ricans, all you need to do is ask them how they make coquito – with eggs or without.
The other day a Puerto Rican food blogger shared a video recipe of coquito. She did not use eggs. And so followed a stream of comments, opinions and discussions. Some praised, others criticized. Many shared their own recipe.
Coquito is Puerto Rico’s version of eggnog (except much better). It’s a creamy coconut rum drink that’s typically served during the holiday season.
My grandfather used to make coquito. But he was old school. He worked in the sugar cane fields as a child before coming to New York. He’d buy the coconuts and cut them open. And he used egg yolks.
I’ve made coquito over the years. It’s something that’s part of my childhood and Christmas. Like arroz con gandueles and pernil. I’ve made it with and without eggs. I’m fine either way.
Related: The Magic of Nochebuena
But other people not so much. Excluding eggs from the traditional recipe can be seen as sacrilege.
Everyone has their own way of making it. It’s just one of those things that’s all about personal preference. We take a recipe and adapt to our own taste.
My husband and I have made our own versions and this recipe is our favorite. And there are no eggs.
This is how WE make coquito.
Ingredients
- Evaporated milk (7.5 oz)
- Condensed milk (7.5 oz)
- Condensed coconut milk (7.5 oz)
- Heavy coconut cream (7.5 oz)
- Coconut milk (15 oz)
- 1 tablespoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup Don Q 151 Rum
Directions
- Mix all the ingredients together - either in a blender or a large bowl with a wisk - and refrigerate before serving.
Serve over ice. Garnish with cinnamon powder/sticks and/or coconut flakes.
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