Who needs eggnog when you’ve got coquito? This traditional Puerto-Rican coconut-based drink is a winter classic. Not only is it thick and creamy, but it’s also wonderfully sweet, coconut-y, with a hint of warmth thanks to the cinnamon and cloves. It’s sure to be a crowd-pleaser and the best part is that you can enjoy this lovely drink as-is or you can get creative! I found this amazing coquito recipe via The Novice Chef, though I didn’t end up using the rum raisins and I used a whole can of evaporated milk instead of 4 oz.
To get you started, I’ve put together three different flavor profiles that complement the coconut base wonderfully. See below for the base recipe. To make the other flavors here are the recipes:
Lemon Matcha Coquito
The lemon adds a hint of brightness to the drink and the matcha helps tone down the sweetness from the coconut cream and condensed milk. Together, you’ve got a wonderfully festive green coquito that is sure to please those who don’t like sweets as much. To make this version simply add 2 tablespoons of ceremonial grade powdered matcha, 1.5 teaspoons of grated lemon zest, and 1.5 tablespoons of fresh lemon juice. Use a blender to incorporate the ingredients and let rest for at least 4 hours.
Chocolate Peppermint Coquito
If you’re looking for something to sate your chocolate craving, then this is the drink for you. The thickness of the coconut cream and the chocolate blend perfectly together and the peppermint gives this version a bit more depth. It’s a classic and delicious combination sure to please lovers of hot cocoa and just chocolate in general. To make this version simply add 6 tablespoons of unsweetened dark cacao powder and 2 teaspoons of peppermint extract. Use a blender to incorporate the ingredients and let rest for at least 4 hours.
Ginger Coquito
While this is the simplest of the iterations, it’s also one that is surprisingly delicious. The ginger adds a bit of depth and warmth to the coquito and plays perfectly with the cinnamon and clove. It’s best to use fresh ginger, but you can use powdered ginger in a pinch. Avoid using ginger tea powder as this will have extra sugar and will make the drink sweeter. You can play around with this and add lemon juice for that extra zing if you like, but it’s good enough on its own. To make this add 3 tablespoons of powdered ginger or 2 tbs of freshly ground ginger. Use a blender to incorporate the ingredients and let rest for at least 4 hours.
Four Different Flavors of Coquito – Traditional, Matcha, Chocolate, and Ginger
Coquito - Base
Instructions
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Combine all ingredients into a blender and blend until well incorporated.
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Pour into an airtight container and let sit for at least 4 hours. It's best if you let it rest overnight. The coquito keeps for up to a month!