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Marysol Castro’s Egg-Free Coquito

coquito recipe

Marysol Castro and Chef Plum toast the holidays with coquitos. Photo: (Julianne Varacchi/Connecticut Public)

Having grown up in a Puerto Rican household, Marysol Castro remembers watching her mother make coquito—Puerto Rican eggnog—for Christmas celebrations. Marysol’s version is eggless, sweet, and very festive.

Coquito recipe

Marysol Castro’s Egg-Free Coquito

Marysol Castro
Marysol’s version of coquito—Puerto Rican eggnog—is eggless, sweet, and very festive. Add ice to the blender if you like your coquito cold, thick, and frothy.
Course Cocktail
Cuisine Puerto Rican
Servings 10 people (or more)

Equipment

  • Blender

Ingredients
  

  • One 15-ounce can cream of coconut (we use Coco López)
  • One 14-ounce can sweetened condensed milk
  • 14 ounces unsweetened coconut milk
  • One 12-ounce can evaporated milk
  • 1 jigger (1-1/2 ounce) white rum (or to taste, optional)
  • 1 teaspoon pure vanilla extract
  • 2 dashes ground nutmeg
  • Ground cinnamon, for sprinkling
  • Cinnamon sticks, to garnish

Instructions
 

  • Put all ingredients except the garnish in a blender and blend until thoroughly mixed. Add ice to the blender if you like your coquito cold and frothy. Once blended, pour into cups and garnish with a sprinkle of ground cinnamon and a cinnamon stick.

Notes

This recipe premiered on the Connecticut Public series CUTLINE. Watch CUTLINE: Staying Connected Through Food with Marysol Castro and Chef Plum on CPTV. New episodes of CUTLINE premiere each month. Episodes are also available on ctpublic.org, as well as at video.cptv.org; on YouTube; and on the free Connecticut Public mobile app. (Visit Google Play or the Apple App Store to download the app.)
Keyword Christmas, Eggnog, Holiday

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