Portions: 6 portions
Boricua coquito is like a creamy, coconutty, boozy hug in a bottle, and this pistachio coquito or pistachio eggnog makes it a bit fancier. So go ahead and sip this Caribbean Christmas classic; we could all use a hug and some fun these days.
Why I ❤️ it
Puerto Rican coquito – a traditional holiday drink – is loved for its rich, creamy, and coconutty flavor. Coquito is typically made with coconut milk, sweetened condensed milk, rum, and a blend of cinnamon, nutmeg, and vanilla. The result is a rich, smooth, and indulgent beverage perfect for the colder months.
Many pistachio coquito recipes use pistachio ice cream (mantecado de pistacho) to thicken and make it frothy. This recipe doesn't, and there is also an egg-free (vegan) pistachio coquito below. Try this pistachio coquito recipe and treat friends and family to this unforgettable drink, or make extra batches in decorated bottles to give away for the holiday season.
Pistachio coquito recipe
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Utensils and tools
- A bottle [1 liter] that has been washed with hot water
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Combine ingredients
In the blender vase, combine all the ingredients (coconut milk, condensed milk, cinnamon, pistachio flavoring, vanilla extract, and two drops of food coloring). Blend and taste; add more pistachio flavoring if you find it necessary.
See the notes below for an alternative method.
Step 2: Chill and store
Chill in the fridge before serving (about 4 hours).
You can store it in the refrigerator for up to 4 days if it's always kept chilled.
- The green coloring is optional, and I like to be a bit conservative, as I don't find neon-green foods that appetizing. We just need a discreet hint of green.
- If you prefer to avoid alcohol, you can easily make a non-alcoholic version of coquito by omitting the rum.
- To ensure the best quality and safety, it's crucial to store coquito in the refrigerator at a temperature no higher than 40°F (4.44°C).
- It's best to consume the drink within 3-4 days, and once it reaches room temperature, it should not be returned to the fridge.
- If you don't plan on finishing a large batch of coquito in one sitting, it's a good idea to divide it into smaller bottles for storage.
- And if you want to share the love with friends and family, coquito makes a great edible gift for the holidays. Make a little extra to give away as presents.
- Shake the bottle a bit before serving, so it's uniformly smooth.
Once poured, sprinkle the coquito with some cinnamon powder and optionally decorate with a stick of cinnamon.
Coquito is a versatile holiday drink with many variations, each with its unique blend of spices. While some people add cinnamon sticks to the boiling mixture, others prefer the warmth of cloves or the zing of ginger. Some even add a touch of vanilla extract for a hint of sweetness. When it's time to serve, many people like to garnish their coquito with a sprinkle of cinnamon powder. I enjoy this traditional recipe's simplicity, but you can always experiment with different spices to find your perfect blend.
Using one whole egg and blending the coquito produces a foamy coquito you may enjoy, but if smooth and creamy is your preference, grind the pistachio in the food processor to make pistachio paste. Add it to the saucepan along with the rest of the ingredients. Stir with a wire whisk to combine, and proceed to simmer it. Once cooked, sieve to discard the solids.
If you're looking for a different take on coquito, you can also try using cream of coconut and evaporated milk. For this variation, use 1½ cups of evaporated milk and 1½ cups of coconut cream. The resulting drink will be rich and creamy, with a more substantial coconut flavor. Regardless of the recipe you choose, coquito is sure to be a hit with friends and family.
How to make almond coquito
You can use almond flavoring instead of pistachio flavoring to make an almond-flavored coquito.
Serving size: a little over half a cup - Calories: 426kcal - Carbohydrates: 29g - Protein: 8g - Fat: 25g - Saturated Fat: 16g - Polyunsaturated Fat: 2g - Monounsaturated Fat: 6g - Trans Fat: 0.003g - Cholesterol: 33mg - Sodium: 67mg - Potassium: 463mg - Fiber: 3g - Sugar: 24g - Vitamin A: 172IU - Vitamin C: 3mg - Calcium: 138mg - Iron: 2mg
Is coquito made from white rum?
Typically coquito is made with white rum, but some recipes call for dark rum or leave it to your preference.
How long is coquito good for?
Homemade coquito has a shelf life of 3-4 days when stored at a safe temperature of 40°F (4.44°C) or below. It is essential to follow proper storage guidelines to ensure the best quality and safety of the drink.
This is just a printer-friendly summary; some useful details are found in the recipe above.
How to Make Pistachio Coquito with Video
- 2 cups unsweetened coconut milk [400 ml] 15-ounce can
- 1 cup sweet condensed milk [200 ml]
- 1 cup dark rum
- ½ teaspoon ground cinnamon extra for garnish
- 1 teaspoon pistachio flavoring (or more, tot taste)
- Liquid green food coloring (optional
- In the blender vase, combine all the ingredients (coconut milk, condensed milk, cinnamon, pistachio flavoring, vanilla extract, and two drops of food coloring).Blend and taste; add more pistachio flavoring if you find it necessary.
Chill and store
- Chill in the fridge before serving (about 4 hours).You can store it in the refrigerator for up to 4 days if it's always kept chilled.
Originally published on Dec 17, 2022