Coquito (Puerto Rican-Style Egg Nog)

Demonstrated by: Ron Tokuda, Sam Nichols, Hilda Martinez.
Sweet Beginnings & Endings for the Holidays - November 16, 2000.



Coquito (Puerto Rican-Style Egg Nog)

  • 12 egg yolks, well beaten
  • 4 cans (12 oz size) evaporated milk
  • 4 cans (14 oz size) condensed milk
  • 2 cans (15 oz size) cream of coconut
  • 3 tablespoons vanilla
  • 4 teaspoons ground cinnamon, optional
  • 1/2 cup brandy or cognac, optional*
  • 3 cups Puerto Rican white rum*


  1. In a saucepot, combine egg yolks and evaporated milk; heat mixture to 160°F.
  2. In a large bowl, combine all ingredients; beat well with an electric mixer.
  3. Pour into containers and chill before serving.
  4. Keep refrigerated.

Makes about 16 cups.

*For a non-alcoholic egg nog, add rum or brandy flavoring to taste and add cold milk or water to desired egg nog consistency.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.