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How to Make Coquito. Making this Puerto Rican eggnog recipe is super easy. (Scroll below to the printable recipe card for details and measurements) Blend the ingredients. Blend all ingredients except for the garnish until smooth. Chill. Transfer to a pitcher with a lid and chill for at least 4 hours. Serve.

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Step 1: Add all ingredients to a blender and pulse until smoothly combined. Step 2: Transfer to glass mason jar and cover with lid. Step 3: Let refrigerate for at least 4 hours. Step 4: Shake before serving, garnish with cinnamon stick or coconut flakes to be festive.

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Is coquito gluten free? Yes, coquito is naturally gluten free and derived from sugarcane. Any pure, distilled rum is gluten free but be cautious of flavored or spiced rums. You will want to double check that there has been nothing with gluten added after the distillation process. Both Bacardi and Captain Morgan are confirmed GF.

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1. Put every ingredient into your blender and blend it together until it gets a creamy texture, usually takes around 2 minutes. 2. Put it in a jar and cool it down in the fridge for at least 4 to 5 hours. 3. Heat it up before serving if you want a warm and Christmassy drink. * Use coconut cream instead of coconut condensed milk and add an extra.

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In a blender, combine the rum, nutmeg, cinnamon, vanilla, sweetened condensed milk, evaporated milk, and coconut milk. Blend for 1 minute or until smooth and creamy. Chill overnight. Pour the mixture into a glass pitcher or container with a lid, add the cinnamon sticks, stir well and set in the fridge overnight.

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Combine all the ingredients in a blender. Blend on high speed for about 20-30 seconds, or until well combined. Pour the coquito into glass bottles or jars. Chill in the fridge for at least an hour (mixture will thicken upon chilling). Serve cold in small glasses garnished with cinnamon sticks.

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Instructions. In a blender, add all the ingredients sweetened condensed coconut milk, cream of coconut, coconut milk, almond milk rum, vanilla extract, and spices and blend on high speed until smooth - about 1 - 2 minutes. Chill the cocktail in the fridge in a sealed glass bottle or jug, for at least 4 hours or overnight.

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Pour the dairy-free sweetened condensed milk, cream of coconut, coconut milk, cinnamon, vanilla, and nutmeg in your blender. Puree until smooth, about 1 minute. Pour the mixture into pitcher or large bowl (with a lid) and stir in the rum and milk beverage. Cover and refrigerate for several hours before serving.

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Add the rum. Once everything is pureed, pour the coconut milk mixture into the bottle with the rum (and optional rum raisins) and shake well to combine. Chill. Chill the coquito for at least 4 hours before serving. This will help to thicken the coquito, but will also help the flavors meld together.

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Add 1 (about 13.5-ounce) can coconut milk and blend for 1 minute. Add 1 (14-ounce) can sweetened condensed milk and 1 (15-ounce) can cream of coconut. Blend until thickened slightly, about 3 minutes. Remove the cinnamon sticks from the water and set aside. Pour the cinnamon water into the blender.

Coquito Recipe (Puerto Rican Christmas Drink) Easy Holiday Drink

Simply combine all ingredients in a blender, blend until smooth, and then chill for at least one hour before serving. The most difficult component of cooking the meal will most likely be getting the ingredients from the supermarket. The Coquito is creamy, coco-nutty, and comforting because of the coconut components, spices, and condensed milk.

This Christmas, Try Coquito, a Puerto Rican Drink Similar to Eggnog

Puerto Rican Coquito is a creamy, coconut-based drink that is similar in consistency and taste to eggnog. It is a traditional holiday drink in Puerto Rico that is usually served on Christmas Eve (Nochebuena.) It is made with a blend of coconut milk, sweetened condensed milk, evaporated milk, and spices such as cinnamon, nutmeg, and vanilla.

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All you need is coconut milk, condensed milk, coconut cream, spices, vanilla extract, and rum. While vegan coquito is naturally gluten-free, make sure to double-check all pre-packaged items to ensure they are, in fact, gluten-free. Easy To Make- Making Puerto Rican vegan coquito is a breeze. Blend the ingredients, pour it into a chilled glass.

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To the blender or pitcher, add cream of coconut, sweetened condensed milk, evaporated milk, rum, cinnamon, cloves, nutmeg, and coconut and vanilla extracts. Blend until well mixed. Pour into a glass pitcher or bottle and cover. Chill for about 1 hour before serving. Coquito tastes best very cold.

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Steps. Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer. Remove from heat, cover, and let infuse for 30 minutes.

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This Coquito (meaning "Little Coconut") recipe is so easy to make in a blender, this particular recipe does not have eggs in it; it has aromatic cinnamon throughout, plus, you have the option to add rum, if you wish. Try this festive, sweet, delicious, coconut-based, traditional Christmas drink that originated in Puerto Rico and is also known as the Puerto Rican "Eggnog". (makes 8 cups, served.