Coquito, a traditional Puerto Rican drink made with coconut milk, sweetened condensed milk, and spices, is a holiday staple that brings people together. But why settle for just one flavor when you can try them all? In this article, we’re shaking things up with 18 creamy coquito recipes that add a twist to the classic formula. From classic Puerto Rican Coquito to Coconut Rum Coquito, Spiced Vanilla Coquito, and even Nutella Swirl Coquito, we’ve got a recipe for every taste bud.
Classic Puerto Rican Coquito
Coquito, a creamy, sweet, and festive holiday drink, is a staple of Puerto Rican celebrations. This traditional recipe is a must-have for any holiday gathering.
Ingredients:
– 1 cup milk (whole or skim)
– 1/2 cup condensed milk
– 1/4 cup heavy cream
– 2 tablespoons rum (optional)
– 1 tablespoon grated orange zest
– 2 cups pineapple juice
– 1 cup evaporated milk
– 1 teaspoon vanilla extract
– Ice cubes
Instructions:
1. In a large bowl, whisk together the milk, condensed milk, and heavy cream until well combined.
2. Add the rum (if using), orange zest, and vanilla extract. Whisk until smooth.
3. Stir in the pineapple juice and evaporated milk.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve the Coquito cold, garnished with a sprinkle of nutmeg if desired.
Cooking Time: None (prep time: approximately 10-15 minutes)
Coconut Rum Coquito
This Coconut Rum Coquito recipe is a creamy, dreamy twist on the traditional Puerto Rican holiday drink. With the addition of coconut and rum, this delicious concoction is sure to become a new favorite.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup dark rum
– 1 teaspoon vanilla extract
– Pinch of salt
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a medium saucepan, combine coconut milk, heavy cream, simple syrup, and salt. Heat over medium heat, stirring occasionally, until the mixture is warm and well combined.
2. Remove from heat and stir in dark rum and vanilla extract. Let cool to room temperature.
3. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Serve chilled, garnished with whipped cream and toasted coconut flakes if desired.
Cooking Time: 10-15 minutes (heating the mixture) + chilling time
Spiced Vanilla Coquito
This Spiced Vanilla Coquito recipe is a twist on the traditional Puerto Rican eggnog, with the added warmth of cinnamon, nutmeg, and cardamom. Perfect for the holiday season, this creamy drink is sure to become a new family tradition.
Ingredients:
– 2 cups coconut milk
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cardamom
– 1/2 teaspoon pure vanilla extract
Instructions:
1. In a large bowl, whisk together coconut milk, heavy cream, whole milk, sugar, and salt until well combined.
2. Add cinnamon, nutmeg, and cardamom; whisk until smooth.
3. Stir in vanilla extract.
4. Chill mixture in the refrigerator for at least 2 hours or overnight.
5. Serve chilled, garnished with a sprinkle of cinnamon or nutmeg if desired.
Cooking Time: None required. This recipe is best served chilled.
Chocolate Hazelnut Coquito
This creamy and dreamy chocolate hazelnut coquito is the perfect treat to warm up on a chilly evening or as a delightful surprise for any occasion.
Ingredients:
– 2 cups whole milk
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon hazelnut extract
– 1/2 cup chopped hazelnuts
– 1/4 cup heavy cream
– 2 ounces high-quality dark chocolate, melted
Instructions:
1. In a medium saucepan, combine milk, cocoa powder, sugar, and salt. Whisk until smooth.
2. Add hazelnut extract and whisk to combine.
3. Bring mixture to a simmer over medium heat.
4. Reduce heat to low and let simmer for 5 minutes or until slightly thickened.
5. Stir in chopped hazelnuts and heavy cream.
6. Remove from heat and stir in melted chocolate until smooth.
7. Pour into individual serving cups or ramekins.
8. Refrigerate for at least 2 hours before serving.
Cooking Time: 15-20 minutes (not including refrigeration time)
Dairy-Free Coconut Milk Coquito
This recipe offers a delicious and creamy twist on the traditional Puerto Rican holiday drink, coquito. By using dairy-free coconut milk, this version is perfect for those with dietary restrictions or preferences.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream substitute (such as soy or almond milk)
– 1/2 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 tablespoons unsweetened shredded coconut
– 2 shots of dark rum or to taste (optional)
Instructions:
1. In a blender, combine coconut milk, heavy cream substitute, simple syrup, salt, cinnamon, nutmeg, and cloves.
2. Blend until smooth and creamy, about 30 seconds.
3. Stir in unsweetened shredded coconut.
4. Pour into glasses and refrigerate for at least 2 hours to allow flavors to meld.
5. Just before serving, add dark rum if desired.
Cooking Time: None
Eggnog-Inspired Coquito
Coquito is a creamy and sweet Puerto Rican drink that’s perfect for the holiday season. This eggnog-inspired version adds a new twist to this classic cocktail.
Ingredients:
– 2 cups coconut milk
– 1 cup heavy cream
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup rum (optional)
– Whipped cream and nutmeg for garnish
Instructions:
1. In a medium saucepan, combine coconut milk, heavy cream, brown sugar, eggs, vanilla extract, nutmeg, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 10-12 minutes.
3. Remove from heat and let cool to room temperature.
4. If using rum, stir it in just before serving.
5. Pour into glasses and top with whipped cream and a sprinkle of nutmeg.
Cooking Time: 10-12 minutes
Servings: 4-6
Pumpkin Spice Coquito
This Pumpkin Spice Coquito is a seasonal take on the traditional Puerto Rican coconut drink, perfect for fall and winter gatherings. Warm spices and pumpkin puree add a cozy twist to this creamy, sweet, and refreshing beverage.
Ingredients:
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1/4 cup pumpkin puree
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup crushed ice
– Whipped cream and pumpkin pie spice for garnish (optional)
Instructions:
1. In a blender, combine coconut milk, heavy cream, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
2. Blend on high speed until smooth and creamy.
3. Add crushed ice to the blender and blend until well combined.
4. Pour into glasses and garnish with whipped cream and pumpkin pie spice, if desired.
Cooking Time: 5 minutes
Almond Joy Coquito
This Almond Joy Coquito recipe combines the classic flavors of coconut, almond, and pineapple into a creamy, dreamy drink perfect for any occasion. With just a few simple ingredients, you can create a unique and delicious treat that’s sure to impress.
Ingredients:
– 1 cup heavy cream
– 1/2 cup coconut milk
– 1/4 cup sweetened condensed milk
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/2 cup pineapple juice
– 1/4 cup almond syrup (or to taste)
– Pinch of salt
– Whipped cream and toasted almonds for garnish (optional)
Instructions:
1. In a large mixing bowl, whisk together heavy cream, coconut milk, sweetened condensed milk, cocoa powder, and vanilla extract until smooth.
2. Add pineapple juice and almond syrup; whisk until well combined.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in a pinch of salt.
5. Pour into glasses and garnish with whipped cream and toasted almonds, if desired.
Cooking Time: 30 minutes (includes refrigeration time)
Cinnamon Dolce Coquito
Coquito is a beloved holiday tradition in Puerto Rico, typically served warm and sweet. This Cinnamon Dolce Coquito recipe adds a spicy kick with the warmth of cinnamon, creating a unique and delightful twist on the classic.
Ingredients:
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup sugar
– 4 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup dark rum (optional)
– Cinnamon sticks for garnish
Instructions:
1. In a medium saucepan, combine milk, heavy cream, sugar, and cinnamon. Heat over medium heat, stirring occasionally, until the mixture simmers.
2. In a separate bowl, whisk together eggs and nutmeg until smooth.
3. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent scrambling.
4. Return the mixture to the saucepan and cook for an additional 5-7 minutes, or until the mixture thickens slightly.
5. Remove from heat and stir in salt and dark rum (if using). Let cool slightly before serving.
Cook Time: 15-20 minutes
White Chocolate Coquito
Escape to a tropical paradise with this creamy and dreamy White Chocolate Coquito recipe, perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 cup heavy cream
– 1/2 cup white chocolate chips
– 1/4 cup coconut milk
– 2 tablespoons sugar
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Ice cubes
Instructions:
1. In a medium saucepan, combine heavy cream, white chocolate chips, and sugar. Heat over low heat, stirring occasionally, until white chocolate is melted and the mixture is smooth.
2. Remove from heat and stir in coconut milk, vanilla extract, and salt until well combined.
3. Chill the mixture in the refrigerator for at least 2 hours or overnight.
4. Pour the chilled mixture into glasses filled with ice cubes.
5. Garnish with a sprinkle of shaved white chocolate or toasted coconut flakes, if desired.
Cooking Time: None
Nutella Swirl Coquito
Nutella Swirl Coquito Recipe
A creamy and decadent twist on the classic Puerto Rican drink, Coquito. This Nutella-swirled concoction is perfect for a special occasion or as a unique treat any time of the year.
- Ingredients:
- 1 cup dark rum
- 1/2 cup heavy cream
- 1/4 cup condensed milk
- 2 tablespoons Nutella
- 1 teaspoon vanilla extract
- Sugar, to taste (optional)
To make the Nutella Swirl Coquito:
- In a large bowl, whisk together rum, heavy cream, condensed milk, and vanilla extract until well combined.
- Add sugar to taste if desired. Stir until dissolved.
- In a small bowl, mix the Nutella until smooth.
- Slowly pour the Nutella mixture into the Coquito mixture while stirring gently with a spoon or whisk.
- Serve chilled and enjoy!
Cooking Time: None (serve immediately)
Bourbon-Infused Coquito
Coquito, a creamy and sweet coconut-based drink, gets a sophisticated boost with the addition of bourbon. This unique twist is perfect for those who want to try something new and exciting.
Ingredients:
– 1 cup heavy cream
– 1/2 cup coconut milk
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 2 tablespoons unsweetened shredded coconut
– 2 ounces bourbon whiskey
– Pinch of salt
– Whipped cream and toasted coconut flakes for garnish (optional)
Instructions:
1. In a large mixing bowl, combine heavy cream, coconut milk, simple syrup, and unsweetened shredded coconut. Stir until the coconut is fully incorporated.
2. Add the bourbon whiskey and salt to the mixture. Stir gently to combine.
3. Refrigerate the mixture for at least 2 hours or overnight to allow the flavors to meld together.
4. Serve chilled, garnished with whipped cream and toasted coconut flakes if desired.
Cooking Time: None ( Chill time: 2 hours or overnight)
Caramel Macchiato Coquito
This refreshing twist on the classic Puerto Rican coquito adds a rich caramel flavor and a shot of espresso, making it perfect for coffee lovers.
Ingredients:
– 2 cups strong brewed coffee or 1 cup strong brewed espresso
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup granulated sugar
– 1/4 cup light corn syrup
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Whipped cream and caramel sauce for topping (optional)
Instructions:
1. Brew the coffee or make a shot of espresso.
2. In a medium bowl, whisk together coconut milk, sugar, and corn syrup until well combined.
3. Add the melted butter and vanilla extract to the mixture; whisk until smooth.
4. Pour the coffee into a large pitcher or jug.
5. Slowly pour the coconut mixture into the coffee, holding back the foam with a spoon.
6. Stir gently to combine.
7. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
8. Just before serving, stir and top with whipped cream and caramel sauce, if desired.
Cooking Time: None! This recipe is served chilled.
Peppermint Mocha Coquito
Coquito, a Puerto Rican holiday drink, gets a festive boost with the addition of peppermint and mocha flavors. This Peppermint Mocha Coquito is perfect for serving at your next holiday gathering.
Ingredients:
– 2 cups coconut milk
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/4 teaspoon peppermint extract
– 1/4 teaspoon instant coffee powder
– 1/4 cup chocolate syrup (such as Ghirardelli)
– Crushed candy canes or chocolate shavings for garnish
Instructions:
1. In a large bowl, combine coconut milk, heavy cream, sweetened condensed milk, vanilla extract, and peppermint extract. Whisk until smooth.
2. Add instant coffee powder and whisk until dissolved.
3. Stir in chocolate syrup until well combined.
4. Chill mixture in the refrigerator for at least 2 hours or overnight.
5. Serve chilled, garnished with crushed candy canes or chocolate shavings.
Cooking Time: None
Banana Cream Coquito
Coquito, a Puerto Rican holiday classic, gets a creamy twist with the addition of ripe bananas. This rich and velvety dessert is perfect for warm weather gatherings or cozy winter nights.
Ingredients:
– 4 cups heavy cream
– 1 can (14 oz) sweetened condensed milk
– 2 ripe bananas, sliced
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. In a large mixing bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, mix sweetened condensed milk, sugar, salt, and vanilla extract until smooth.
3. Fold the whipped cream into the sweetened condensed milk mixture until well combined.
4. Stir in sliced bananas and cinnamon.
5. Chill in refrigerator for at least 2 hours or overnight.
6. Garnish with chopped nuts, if desired.
Cooking Time: None
Serves: 8-10 people
Matcha Green Tea Coquito
Coquito, a Puerto Rican Eggnog-style drink, gets a boost of energy and flavor with the addition of matcha green tea. This unique recipe is perfect for a warm holiday gathering or as a pick-me-up any time of the year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons matcha powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup dark rum (optional)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, matcha powder, and salt. Heat over medium heat, whisking constantly, until the mixture simmers.
2. Remove from heat and stir in vanilla extract, cinnamon, and eggs. Let it sit for 5 minutes to allow the eggs to cook.
3. Strain the mixture into a large bowl to remove any egg solids. If using rum, stir it in at this point.
4. Refrigerate until chilled, at least 2 hours or overnight.
5. Serve cold, garnished with whipped cream and a sprinkle of matcha powder if desired.
Cooking Time: 10 minutes
Toasted Coconut Coquito
Experience the tropical flavors of Puerto Rico with this creamy and delicious Toasted Coconut Coquito. This classic drink is perfect for warm weather gatherings or special occasions.
Ingredients:
• 2 cups coconut milk
• 1 cup sweetened condensed milk
• 1/2 cup heavy cream
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsweetened shredded coconut, toasted (see note)
• 2 cups ice
Instructions:
1. In a large pitcher, whisk together coconut milk, sweetened condensed milk, heavy cream, cinnamon, nutmeg, and salt until smooth.
2. Add the vanilla extract and whisk to combine.
3. Stir in the toasted coconut flakes.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Fill glasses with ice and pour the Toasted Coconut Coquito over the ice.
6. Serve immediately and enjoy!
Cooking Time: None, as this is a chilled drink.
Espresso Martini Coquito
Combine the rich flavors of espresso with the festive spirit of Puerto Rico’s traditional Coquito, a creamy eggnog-based cocktail. This unique martini is perfect for coffee lovers and those looking for a twist on the classic Espresso Martini.
Ingredients:
– 1 1/2 oz vodka
– 1/2 oz espresso liqueur
– 1/2 oz heavy cream
– 1/4 cup Coquito (see note)
– Ice
– Whipped cream and nutmeg for garnish (optional)
Instructions:
1. Fill a cocktail shaker with ice.
2. Add vodka, espresso liqueur, and heavy cream.
3. Shake until chilled, about 15-20 seconds.
4. Strain into a martini glass.
5. Pour Coquito over the back of a spoon to create a layered effect.
6. Garnish with whipped cream and nutmeg, if desired.
Cooking Time: None (ready in minutes)
Summary
Get ready to shake things up with these 18 creamy Coquito recipes! From classic Puerto Rican flavors to modern twists like Pumpkin Spice and Nutella Swirl, we’ve got you covered. Try a Coconut Rum Coquito for a tropical twist or go bold with a Bourbon-Infused Coquito. Or, if you’re looking for something dairy-free, our Coconut Milk Coquito is the perfect solution. Whatever your taste buds desire, we’ve got 18 unique and delicious recipes to keep things interesting this holiday season.
