The flavors of coconut in this Puerto Rican eggnog makes is divine! I took the traditional Puerto Rican Coquito and added a twist of Torani in place of the sweetened condensed milk.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I know. It’s sort of unheard of for me to have two drinks back to back on my blog. Heck, it’s even rare for me to have two drinks on my blog in the same month. But, this is the holiday season and those typically spring to mind every year. One of these days, I’ll shock y’all and do a whole week of drinks! Just you wait!
I have made coquito before. It is something that’s definitely worth making every year. It is THAT GOOD! Even if you’re not Puerto Rican or even have a hint of Latin America in you it’s still worth making this delicious concoction. The flavors are spot for a holiday drink. It has a delicious coconut flair and flavor to it. I know it’s something your guests will truly enjoy over that other white holiday drink.
The origin of this drink is unknown. There’s many theories like Spanish sailors bringing “nog” with them and adjusting the recipe per the ingredients they had on hand. While it was originally found in Puerto Rico, it can be found in variations around the Caribbean. This sort of feeds into that theory about the Spanish settlers.
No matter where you find it, it is typically made with 4 ingredients. However, mine is lacking one of them and I’ll tell ya why in a bit. Coquito is typically made with coconut milk, coconut cream, Puerto Rican rum, and sweetened condensed milk. There’s many recipes that have more ingredients, but these are the basic four.
Now, the first time I had this delicious concoction was at work, of all places. There were several Puerto Ricans that worked there at the time. They had their own version of a holiday party with pernil (roasted pork), rice, beans, bread pudding, and coquito.
However, being a not super sweet or sugar drink person, I had a bit of a system shock when I first tasted it. It’s thick and sweet. Now, some might really like that. And don’t get me wrong I really did like it when I first tasted, but I couldn’t drink too much. It was just too sweet for me.
However, when I saw that Torani was a sponsor for #ChristmasSweetsWeek, I thought, “Hmm….this could work!” I could skip the super thick and rich sweetened condensed milk and use the Torani vanilla syrup in its place. I would get that little extra sweetness most still want. And I could get something a little less rich and sweet that would sort of be a good compromise for both, don’t you think?
Torani syrups are perfect for coffee, tea, cocktails, baking; you name it!! They have great flavor that doesn’t taste fake like some of those other flavored syrups. Torani has a great selection of flavored syrups, too. Plus, you can pretty much get them ANYWHERE! At least I can in my local grocery stores. Hopefully, you can, too because you’re going to want to make this cocktail. It’s addictive and perfect for those tired of the same ole egg nog at holiday parties.
There’s are a few camps of thought with this drink. One adds egg yolks to thicken the drink, and one doesn’t. Since I think it’s already super thick I don’t find it necessary to add the egg yolk. And you are less likely to make anyone sick if you’re not careful.
Now, the second camp adds in all the coconut oil that’s at the top of the cream of coconut. Now, I don’t know about, but unless I’m drinking hot buttered rum or something, I’m not a huge fan of all that fat in my drinks. Maybe it’s just me. So, when I opened my cans of cream of coconut, I spooned that solid coconut oil off the top and put the clear syrupy liquid underneath in the blender. Some just blend it all together. It’s totally up to you!
It’s funny, I was gonna say, “If you’re keto then you might want it in there.” Then I realized, if you’re keto you probably wouldn’t make this anyone with all the sugar in it. Sometimes I just don’t think.
I did think to put some cute little sprinkles around the rim of the JoyJolt glass. I am in love with these glasses! They’re the perfect shape for oh so many cocktails. I’m thinking ritas, make some mai tais, this coquito, manhattan, cosmo; they’re just a great size and shape for mixed drinks.
I was even thinking they would be great for parfait! I almost put the black forest tiramisu parfait in them, but thought the lady fingers might get lost in there. However, you could totally serve it up in these classes. They’re so light and fancy. I can’t wait to pull them out next time we have company.
I made these a little extra fancy with the colored sugar crystals from Sweets and Treats. You need to stop by tomorrow to see what they look like. They’re super cute!! And I’m totally NOT a sprinkles person. But I must admit, having this adorableness around is making me want to be a sprinkles person. They do add that splash of color when you don’t want to use dyes or icing.
The have a great selection of not just sprinkles but other decorating items on their site, too. So, if you’re into cupcake wrappers, they’ve got you covered. Get it? Covered? Hahahahahahaha
Sometimes I kill myself.
All three of these elements come together in this addictive, tropical version of egg nog.
Make to follow all of these sponsors on social media. They might offer some new products you can’t live without at a discount you didn’t know existed if you didn’t follow them.
The flavors of cococnut in this Puerto Rican eggnog makes is divine! I took the traditional Puerto Rican Coquito and added a twist of Torani in place of the sweetened condensed milk. #ChristmasSweetsWeek
- 30 ounces cream of coconut (e.g. Goya)
- 14 ounces coconut milk
- 1 cup heavy cream
- 1 cup vanilla Torani sauce
- 1/2 cup spiced rum
- 1/2 cup coconut rum
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Combine all the ingredients in a blender and blend until smooth and creamy.
- Refrigerate at least one hour before serving.
- Coquito can be stored in the refrigerate for 4 to 6 weeks in an airtight container.
Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen
Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?
This recipe is intended for individuals ages 21 & up. Please drink responsibly.
Thank you #ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.