The making of Coquito goes as far back as the 1950s with the introduction of condensed milk in Puerto Rico, one of its ingredients. The original mixer of this traditional drink is unknown, but in the 70s, its popularity boomed rapidly.
While it can be savored any time of the year, in Puerto Rico, its consumption traditionally starts during Thanksgiving Dinner to January 14, 8 days after Three Kings Day, known as “Las Octavitas.”
The main ingredients are coconut milk, coconut flavored Real cream, Puerto Rican rum, and sweetened condensed milk. Other flavors that can be added to make this drink are strawberry, Nutella, or chocolate, among others. Since it’s mostly made at home with a recipe passed along through a network of friends, family, colleagues, etc., it can vary in its alcohol percentage.
If you want to make your Coquito follow this simple recipe:
1 can of coconut milk or Real coconut cream (13.5 ounces)
1 can sweetened condensed milk (14 ounces)
1 cup water
1 cup whole milk
2 sticks cinnamon
4 egg yolks
* ground cinnamon, to taste (optional)
1 cup white rum
In a 2-quart saucepan, heat the coconut milk, condensed milk, water, whole milk, and cinnamon. Bring to a boil very briefly, then remove from the heat.
Whip the egg yolks in a separate mixing bowl with a whisk or electric hand mixer. While whipping, drizzle about a cup of the warm mixture into the eggs.
Return the milk/egg mixture to the saucepan and cook for another 2 to 3 minutes.
Allow it to cool completely before adding the rum. Store in the refrigerator; best when made a day in advance.
Serve in shot glasses. Sprinkle a bit of ground cinnamon in each cup before serving.