WHAT IS COQUITO?
Crucian culture is filled with deep, rich traditions; many of them involving food. As a Virgin Islander living stateside, I find comfort in knowing that when I am feeling homesick I can recreate a little piece of home. My favorite traditions tend to involve celebrations that center around spending time with family and friends. Ask any Virgin Islander what drinks remind them of Christmas time and you will be sure to hear "coquito" on their list. Coquito is defined as "a Puerto Rican beverage that is typically made with rum, sweetened condensed milk, coconut milk, coconut cream, and often additional spices and that is traditionally consumed during the Christmas season". While not traditionally from the USVI coquito has become a Christmas staple throughout the islands. If you've never had coquito before think of it as the eggnog of the Caribbean. This makes it perfect for the holiday season.
A VERY BRIEF HISTORY:
The history of coquito is hard to come by but what I could find says the drink originated on the island of Puerto Rico, a neighboring island of the USVI.
Suset Laboy does an excellent job of tracing the two main theories of coquito’s origins in her article I’m Dreaming of a Coquito Christmas. Below is a brief quote from her article but I strongly recommend reading her article for yourself. As a lover of food and history especially as it relates to my culture I found this article very informative.
“There are two main theories about coquito’s beginnings—both signaling to some colonial influence. One suggests that coquito was a bastardization of Spain’s ponche. The other links it to the American eggnog. The latter may be perpetuated by Puerto Rico’s longstanding connection to the United States and the US media’s recent interest in the drink. My favorite theory suggests that the coconut’s fat provided a way for Puerto Ricans to drink rum during the prohibition era...The fact remains, however, that none of these theories appeared to be backed by actual facts.”
If you know more or have any theories please feel free to leave a comment below.
COQUITO’S GROWING POPULARITY:
Although this drink originated in Puerto Rico is has become a Christmas staple around the world including throughout the Caribbean, Florida and New York; both states that have a large Boricua population. It has become so popular in fact that New York hosts the Coquito Masters competition which has taken place for almost two decades. The Virgin Islands also host their own competitions, most notably the La Rein Chicken Shack Coquito Festival which has seen steadily growing crowds for the past 11 years and for good reason. Not only do visitors get to taste and purchase the yummy holiday delicacy but participants express their individuality and creativity through a variety of nontraditional coquito flavors.
COQUITO FLAVORS:
Just as the islands and people of the Caribbean coquito is diverse not only in its flavors but also how it is made. I have seen coquito made like traditional eggnog with an egg base and I have seen it made without. Personally, I make my coquito without eggs as it involves fewer steps and it tastes just as good.
Some Variations on Coquito Include:
Chocolate Coquito (yes, there is a difference between chocolate and Nutella)
And while most if not all of these contain rum coquito is just as delicious without rum. I personally prefer to drink my coquito without or with a small amount of rum due to it already being such a rich drink. And when you consider that this drink is consumed around the holiday season when there are so many delicious foods and desserts to be eaten it just makes sense not to down a glass. I do however include lots of rum when making this drink for family and friends.
MY RECIPE:
And with all this hopefully, new coquito information you have gained you have finally gotten to the yummiest part of my post, my recipe. Only this isn’t really my recipe. I have to give credit where credit is due. Drumroll, please. My coquito recipe that my family and friends rave about is from...Goya. Yes, you read that right, my coquito recipe is from Goya. You know, the company that makes the Caribbean staples of sazon, beans and canned fruit juices? Now before you revoke my Crucian card, and while I am sorry that I don’t have a recipe that had been passed down through my family for generations and generations, this recipe is DELICIOUS and perfect, with one minor adjustment.
A few years ago I was feeling especially homesick during the holiday season and decided I didn’t want to pay $20-$30 for a bottle of coquito someone else made. And as a modern, independent Caribbean woman who knows how to use the internet, I did what any millennial in my situation would do. I conducted a Google search. After reading through dozens of recipes, some of which that seemed to call for everything, even your firstborn, I decided on Goya’s recipe as it was simple meaning that I, someone with limited resources and time could easily make it. You can find the original Goya coquito recipe here.
The secret that has my family and friends begging me to make this every year? That part in the recipe about adding half a cup of white rum? Yeah, I don’t follow that. Instead, I add a blend of white rum and coconut rum and as a Crucian, I only use the Caribbean’s finest Cruzan Rum. I have found that you can use whatever brand of evaporated milk and sweetened condensed milk that you want BUT Goya’s coconut milk and cream of coconut are unparalleled.
KITCHEN TOOLS I RECOMMEND FOR THIS RECIPE:
Just so you know! Below are affiliate links to the products I recommend. Using the links below won’t cost you more anything more but I will receive a small commission.
INGREDIENTS :
2 cans (12 oz. each) of evaporated milk
1 can (15 oz.) Coco GOYA® Cream of Coconut
1 can (13.5 oz.) GOYA® Coconut Milk
½ cup sweetened condensed milk
1 tsp. vanilla extract
½ cup Cruzan® Aged Light Rum (optional)
½ cup Cruzan® Coconut Rum (optional)
½ tsp. ground cinnamon, plus more for garnish, if desired
Cinnamon sticks (optional)
Steps:
In a large bowl or pot, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on low speed until mixture is well combined, 1-2 minutes.
Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
To serve, stir or shake the bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
TIPS:
Invest in an immersion blender! I usually make this recipe in large batches and having an immersion blender helps immensely. Sometimes you will also notice that the coconut fat in the milk solidifies and separates (see my photos below) which can create a lumpy textured coquito. Using a large stockpot along with an immersion blender allows you to make gallons of this at a time. Alternatively, you could use a blender for smaller batches.
Buy an electric can opener. They are very inexpensive and will save you and your hands from the pain of manually opening dozens of cans.
Use empty rum bottles. This is also a great time to use any empty rum bottles or mason jars you have laying around. I find that storing in glass containers is best. Because coquito is so popular be sure to buy your glass containers early. I can’t count how many times I have waited to purchase my glasses only to other coquito makers lurking the aisles of stores in search of glass containers. This year I purchased mine from Ikea. You can find them here.
