As a Puerto Rican, Christmas isn't Christmas unless your dinner is paired with a nice cup of coquito. Here's how to make our version of Puerto Rican 'eggnog.'

Growing up, my family wasn't too keen on eggnog. In fact, I think I've had eggnog maybe once or twice in my life. So, I may be a bit biased when I say that coquito is exponentially better than eggnog on any given day.

The minute Thanksgiving arrives, the first thing I search for is a makeshift liquor bottle holding this creamy cinnamon drink. Typically, we tend to buy them off from other people (it's a great way to make some extra cash!) but there is a way to make it yourself.

Here's what you do:

  1. In a blender
    1. 12 oz can of evaporated milk
    2. 15 oz can of coconut cream
    3. 12 oz can of coconut milk
    4.  1/2 cup of sweetened milk
    5. 1 tsp of vanilla extract
    6. cinnamon (use your discretion)
    7. most importantly, RUM! (we like to use white Bacardi)
  2. BLEND!
  3. Pour into a glass bottle (or the old Bacardi bottle)
  4. Refrigerate
  5. Serve with your arroz con gandules!

See, it's super easy. Of course, for your children do NOT add rum. But this sweet creamy drink is my favorite during this time of year.

Also, I suggest Goya for the ingredients, but this is because my family lives on Goya!!


Source: Epicurious | Goya

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