Coquito (10 servings)

Kerry Grant
I've heard Coquito described as Puerto Rican egg nog, and I agree that it tastes a bit similar to traditional egg nog. However, my version follows a very old recipe and doesn't even contain any eggs! It's incredibly easy and makes enough for your whole party.
It does contain the necessary helping of holiday cheer and my delicious DIY Cream of Coconut, so you really can't go wrong.
Food pairing: All Day I Dream About Food's Tenderloin Steak with Mushroom Garlic Butter.
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  • 1 full recipe sugar-free Cream of Coconut Get the recipe here.
  • 12 oz. evaporated milk With as much fat and as few carbs as you can get.
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ¼ tsp. grated nutmeg
  • 1 pinch ground cloves
  • 1 whole star anise Or more if you love that licorice flavor.
  • 10 oz. Puerto Rican gold rum


  • Put all the ingredients, except the rum, together in a medium saucepan.
  • Stir over low heat until the mixture simmers; don't boil it.
  • Allow it to cool thoroughly.
  • Strain it into a bottle through a fine mesh strainer and store it in the refrigerator.
  • When you're ready to serve, stir all the rum into the full 25 oz. of coquito mix, or if you want individual servings mix 2.5 oz. of the mix with 1 oz. rum.
  • Serve them in an old-fashioned glass, topped with a cinnamon stick or star anise.


You can use almost any rum in this recipe and it will taste fantastic. I also tried brandy and it worked great but try whatever you like! That's the fun of it. 


Serving: 1Calories: 195kcalFat: 9.5gProtein: 2.5gNet Carbs: 5g
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