Thick Spiced Rum Coquito (Puerto Rican Eggnog)
Thick Spiced Rum Coquito (Puerto Rican Eggnog)

Thick Spiced Rum Coquito (Puerto Rican Eggnog)

5 from 1 reviews
Thick Spiced Rum Coquito (Puerto Rican Eggnog)
Prep time
Cook time
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This version of a coquito uses thick whipped cream and Don Q Gran Añejo spiced rum to create a creamy, sweet eggnog-like holiday drink you won't be able to put down!
Serves: 8
  • 2 egg yolks, beaten
  • 1 (12-fluid ounce) can evaporated milk
  • 1 (14-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup Don Q Gran Añejo spiced rum
  • 1/2 cup milk
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  1. In a glass bowl set over a saucepan of simmering water (or in a double boiler), whisk together egg yolks and evaporated milk. Stirring constantly, cook until mixture reaches a temperature of 160 degrees F and is thick enough to coat the back of a spoon.
  2. Transfer the egg mixture to a blender and add coconut milk, sweetened condensed milk, Don Q Gran Añejo spiced rum, milk, cloves, cinnamon, nutmeg, and vanilla. Blend until well mixed and chill overnight.
  3. In the bowl of an electric mixer, whip the heavy whipping cream to stiff peaks. Whisk the whipped cream into the chilled mixture. Serve chilled, whisking well before each time you serve, with a sprinkle of cinnamon on top.


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2 Comments on Thick Spiced Rum Coquito (Puerto Rican Eggnog)

  1. Arsenio Amalbert
    December 6, 2020 at 5:00 pm (1 month ago)

    I make coquito for the first time it came out to watery how can I make it thicker

    • Julie Ruble
      December 7, 2020 at 12:08 am (1 month ago)

      Hi Arsenio! I just made this recipe again tonight! One of my faves. My hunch is that you might not have cooked the egg yolk mixture to 160 F, where it thickens, or that you might have added the heavy cream without whipping it to stiff peaks (such that when you turn the beater upside down, the peak stays). Does either of those sound like it might be the issue? The other key is to whisk the mixture before serving each time.


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