A Christmas season is never complete without having a glass (or two!) of coquito! If you have never heard or coquito or have never tried it before, then consider this my Christmas gift to you – my mom’s *family* famous coquito recipe! Coquito is best described as a creamy coconut eggnog; however, my mom’s version is without the eggs (which is what I prefer). This is traditionally always prepared and served during the Christmas season and is more particularly shared on Christmas Eve or as what us my family and I refer to as Nochebuena. This cocktail is usually made by the pitchers but can also be bottled up and given to family and friends as a gift! My mom spends the year saving *pretty* glass bottles to repurpose for Coquito season. What makes this cocktail even better is that it is SUPER easy to make. Check out the recipe below!
Prep Time: 1 min
Total Time: 5 mins
Servings: 10 Servings
- 1 15 oz Can of Cream of Coconut
- 1 13.5 oz Can of Coconut Milk
- 1 12 oz Can of Evaporated Milk
- 1 14 oz Can of Sweetened Condensed Milk
- 1 ½ Cup of White Bacardi (or to your desire!)
- 1 Teaspoon of Ground Cinnamon
Equipment Recommended: Medium-Large Size Mixing Bowl, Hand Whisk, Spoon, Can Opener, Pitcher
- Using a can opener, open all the cans listed within the ingredients list.
- Pour the can contents into the mixing bowl. You may need to use a spoon to get the creamy contents out.
- Add in the ground cinnamon into the mixing bowl.
- Using a hand whisk, combine all can ingredients until well mixed and smooth.
- Add the Bacardi into the mixing bowl. I suggest starting out with 1 ½ cups. If you like drinks to be on the stronger side, I would suggest increasing the measurements by ¼ cup.
- Lightly hand whisk the Bacardi until well combined,
- Pour mixture into a pitcher and serve as needed! Be sure to stir the pitcher before serving since the cinnamon tends to fall to the bottom of the pitcher.