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|
 A coquito in a glass | |
| Type | Mixed drink |
|---|---|
| Ingredients | |
| Standard drinkware | Shot glass |
| Standard garnish | Cinnamon,nutmeg |
| Served | Strained and chilled |
| Preparation | Place ingredients into blender and blend until fully mixed. Chill blended drink until cold and serve in shot glasses. Garnish with lightly sprinkled cinnamon or nutmeg. |
Coquito (lit. 'little coconut') is a traditional Christmas drink that originated inPuerto Rico. The coconut-basedalcoholic beverage is similar toeggnog, and is sometimes referred to asPuerto Rican eggnog. The mixed drink is made with Puerto Ricanrum,coconut milk,cream of coconut,sweetened condensed milk, vanilla, nutmeg, clove, and cinnamon.[1][2]
Coquito was originally made inPuerto Rico, and drinks similar to coquito are found throughoutthe Caribbean.[3] The drink was inspired by British and American eggnogs, but the Spanish made their own version of eggnog and combined it with coconut milk and local rum, creating coquito. Although milk and sugar were its basic ingredients, Puerto Ricans altered it by adding coconut.[4]
The recipe has five main ingredients but is not limited to these:
The Puerto Rican version resembles eggnog and is usually served after dinner in ashot glass. Some prepare the drink with eggs. The drink is known to be sweet and strong, with a generous amount of rum.[1][5]
Many families have their own variations of the recipe, and these are passed down through generations.[3] The drink can be made as early as Thanksgiving and as late asDía de los Reyes. That being said, the drink makes its main appearance during theChristmas season.[1]
Coquito has become much more popular recently[when?]. Some supermarkets and grocery stores sell pre-made bottles of coquito. There are also competitions likeCoquito Masters, an annual event held at theMuseo del Barrio inNew York City.[1]
American TV hosts and journalists have helped to publicize the drink. Talk show hostJimmy Fallon is reportedly a fan, and has mentioned the drink occasionally in episodes ofThe Tonight Show.David Begnaud, regularly associated with Puerto Rico since his coverage ofHurricane Maria and other events on the island, famously served the hosts and staff ofCBS This Morning with several bottles of coquito on the show's 2021 New Year's Eve broadcast.[6]
There are many variations of coquito, all based on their location and family traditions.[1] Although all these variations are unique in their own way, they often have one thing in common, and generally that is rum. Some people prefer to make it with another alcohol, such asSpanish liqueur 43, or addbitters.
Coquito has become a staple not only for Puerto Ricans but for other Caribbean and Latin communities, and all versions add a personal touch. Seed and nut milk can be added, with pistachio being the most popular. Other additions includeNutella, coffee,masala chai, fresh fruits,prunes,citrus, andcream cheese withguava.
Pitorro rum, which ranges from 80 to 100 proof, is also used to make coquito. Coquito made with pittorro is served in shot glasses sprinkled with cinnamon and nutmeg.
While coquito is strongly associated with Christmas it also has taken part onThanksgiving. Thanksgiving is celebrated in Puerto Rico and Puerto Ricans living outside the island. Traditional thanksgiving flavor are incorporated into the drink such as sweet potato, pumpkin, pecan, and cranberries.
Depending on the ingredients of choice, coquito can be prepared over the stovetop or in a blender. Gently cooking the ingredients thickens the drink, keeps it from separating, and gives it a longer shelf life. This method usually contains eggs. Rum, vanilla, and other extracts are added after the liquid cools.Combining all ingredients, including ground spices, in the blender—without the addition of eggs—makes a quicker version. This can also result in the drink separating after a few minutes because the fat in the coconut solidifies, causing a chunky coquito with lumps.Coquito is then poured into glass bottles with one or two cinnamon sticks. After coquito is prepared and chilled for a few hours, it is ready to be served. However, it is best made two weeks or more in advance for fullest flavor.
El Museo del Barrio inNew York City hosts an annual coquito tasting contest calledCoquito Masters onThree Kings Day in January. The competition was first established in 2002 and continues each year.
Bartending/Cocktails/Coquito at Wikibooks
