Cocktails, beer, wine, does it really get any better? The holiday season brought us several additional pounds, great food, and obviously tons of booze. BUT, you may have missed out on one of the best parts of the holidays: the Coquito. Coined as “Puerto Rican Egg Nog,” the Coquito brings Christmas flavors to the palate in addition to sweet flavors of coconut and rum. Sounds awful, I know.
I jealously overheard a co-worker saying, “they should fill Nalgene bottles of that shit” and was instantly intrigued. Turns out it was some kind of amazing concoction of coconut, rum, cream and spices. Some use egg, others do not. I spent the rest of my day dreaming of booze and Christmas. When I come home to the wife, she has a small bottle of “some kind of Puerto Rican drink.” BOOM. Santa WAS good to me! Unfortunately, the bottle went quickly and I now need a recipe. Not the kind of recipe you find online. I want a genuine Puerto Rican recipe with all the secrets in it. Anyway, you may still be wondering what it tastes like.
While the description many give is of Puerto Rican Egg Nog, I can tell you that it beats Egg Nog straight out of the water. In fact, I think if you give the idea of egg nog beforehand, it may even push people away. I would say it tastes like a thick combination of Coconut Rum and Rum Chata. In terms of aroma, it does smell like a tropic Christmas – flavors of coconut and sweet spiced rum hit with spices like clove and cinnamon coming through. As for the taste, the sweetness of the coconut comes first, along with some vanilla flavors. Christmas spices are also brought out with the sweetness of the rum – clove and cinnamon. The drink is very creamy and thick – needs to be shaken before poured.
A sprinkle of nutmeg on top, and this drink is perfect. No need for flashy garnishes, ice, or mixing it with anything. Just pour it in a glass (hopefully a big one), and drink up. This is a good breakfast drink, a snack, or a dessert. Once we get a genuine recipe, we’ll be sure to share it with you.
Endless Pairings (if you must):
Cheese: Jasper Hill’s Winnimere on toasted bread
Appetizer: Baked Brie (in pastry crust with raspberry preserves)
Entree: Braised beef roast with Worcestershire sauce gravy, mashed potatoes, and roasted baby carrots
Dessert: Cinnamon Rolls
Cigar: Leccia Black
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