Eggnog and its Puerto Rican counterpart, coquito, are two fan favorite traditional holiday drinks. “Coquito is often referred to as Puerto Rican eggnog made with coconut,” says Diahann Smith of Florida Dairy Farmers. But that doesn’t paint the whole picture. “While they may look similar on the surface, there are major differences in their ingredients and origins.”
Differences between the two traditional drinks begins with their ingredient list. Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “little coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it’s still a common ingredient in some versions, especially in Mexico.
Both beverages are made using milk; however, they often use different types of milk. Eggnog uses whole milk that is sweetened with sugar. Coquito uses sweetened condensed and evaporated milk.
Both recipes often include festive spices like nutmeg, vanilla, cinnamon, ginger, and clove. Non-traditional flavors like star anise, almond and lemon zest, are also used to enhance and customize flavor. Many coquito and eggnog recipes are mixed with various liquors like rum or bourbon.
History
“The first recorded use of the word eggnog came far earlier than coquito,” says Smith. “Settlers in the colonial United States had access to fresh eggs and milk in much larger quantities than before, which popularized many dairy and egg based foods and drinks, including eggnog. No one knows where exactly the word came from, but the first recorded use of the word was in 1775.”
Meanwhile, the origin of coquito is less clear, and it is believed to have been invented sometime in the 1900s. Coquito first appeared in writing inside two Puerto Rican cookbooks, Cocine a Gusto and The Puerto Rican Cookbook, published between 1950 and 1970. It’s possible that coquito’s origins go back much further than that because some theorize that Spaniards introduced it to the Caribbean during Puerto Rico’s colonial era. At that time it was made with Caribbean rum before Puerto Rico made the recipe its own by adding coconut.
Modern Day Recipes
Regardless of where these two traditional holiday drinks came from, they both now come in many variations. Eggnog and coquito are often flavored. Popular choices include pumpkin, coffee, strawberry, pistachio, chocolate, butterscotch, and vanilla.
“Coquito is also made differently throughout Latin America,” says Smith. “Mexican styled coquito includes egg. Cuba uses coconut ice cream, and the Caribbean uses fresh coconut juice.”
Both traditional holiday drinks are rich,smooth, and made with nutritious, delicious, and wholesome milk. The only way to know which one is your favorite is to give them a try. Below are recipes for eggnog, coquito, and fun foods that use them as ingredients. What are you waiting for?
Coquito Recipes
Family Coquito (No Alcohol):
This creamy, non-alcoholic family coquito blends coconut milk, coconut cream, and warm holiday spices for a rich, festive drink everyone can enjoy. Chilled to let the flavors come together, it delivers the classic coquito taste with a smooth, comforting finish—perfect for serving during the holidays or at family gatherings. By Diahann Smith of Florida Dairy Farmers.
Ingredients
1 can evaporated milk
1 can condensed milk
1 can of sweetened coconut cream (Coco Lopez or similar)
1 can of coconut milk
1/2 cup of sugar
3 egg yolks
1 tsp. vanilla
2 tsp cinnamon powder
½ tsp nutmeg
2 cinnamon sticks
1 tbsp grated cooking chocolate
1/4 tsp salt
Preparation
In a metal container combine the egg yolks with the sugar mixing with a metal spoon until the mixture is creamy and turns light yellow.
Combine the milks, cream, salt and yolks in a blender. Add the vanilla, cinnamon powder and nutmeg and blend for 3 – 4 minutes.
Finish by adding two cinnamon sticks, ground cinnamon, or grated chocolate. Save in glass bottles or mason jars in the fridge.
Chilled for a day or two for flavors to incorporate well and enjoy.
Serve in small cups and decorate with star anise, ground cinnamon or grated chocolate.
Note: You can make it without eggs/sugar mixture if you prefer. I recommend adding a cup of heavy cream to enhance the thickness of the drink. Adjust flavors by adding more sugar, cinnamon, nutmeg or other spices to taste.
Creamy Coquito:
Creamy, spiced, and deeply rooted in tradition, this Puerto Rican coquito is the perfect holiday drink. Made with coconut milk, sweetened condensed milk, rum, egg yolks, and warming spices like cinnamon and nutmeg, it’s a festive favorite that’s silky smooth and loaded with Caribbean flavor. Serve chilled in small glasses or bottle it up as a homemade gift for loved ones. By Diahann Smith of Florida Dairy Farmers.
Ingredients
1 can sweetened condensed milk
1 can evaporated milk
1 can cream of coconut
1 can of coconut milk
2 cups of rum
1/8 teaspoon of salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 eggs yolks
1/2 cup of sugar
3 cinnamon sticks
½ teaspoon of nutmeg
Star anise for serving
Preparation
Mix egg yolks and sugar with a whisk until they become lighter in color and fluffy, about 3 – 5 minutes
In a blender, blend together all the ingredients (except the cinnamon sticks), until fully mixed about 2 minutes. Might need to blend the ingredients in two batches if you have a smaller blender. You can also mix them in a large bowl.
Pour the drink mixture into a sealable container/s with the cinnamon sticks and let sit overnight or a few days. Maintain in the fridge for up to four weeks and serve cold.
Serve with additional cinnamon powder and star anise.
Notes: The eggs and sugar help thicken the drink. You may omit if you prefer a thinner consistency or add a cup of heavy cream for a creamier consistency. Make sure you try it as you go and adjust the flavors by adding more cinnamon, nutmeg, salt, ginger powder, powdered cloves or rum. Store in mason jars or small glass bottles and giveaway as presents. Typically served in small shot glasses. Makes about two liters.
Puerto Rican Eggless Coquito:
This Eggless Coquito is a fun take on the traditional rich, creamy Puerto Rican holiday drink made with cream of coconut, sweetened condensed milk, cinnamon, and a generous splash of rum. It’s an easy, make-ahead festive treat that gets even better overnight. By Chef Chris of Florida Dairy Farmers.
Ingredients
1 (15-ounce) can cream of coconut
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can evaporated milk
2 cups whole milk
6 ounces DonQ Rum
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cinnamon sticks
Nutmeg pinch optional
Preparation
In a blender, blend together all the ingredients (except the cinnamon sticks), until fully mixed.
Pour the drink mixture into a sealable container with the 3 cinnamon sticks and let sit overnight.
Eggnog Recipes
Source: Diahann Smith, Florida Dairy Farmers
