Thursday, November 24, 2011

Happy Thanksgiving! [An Archived Coquito Recipe]

This is a season for giving thanks, and I am so thankful for the many blessings that I have. I am fortunate enough to have family and friends who love and support me. I am healthy of mind, body and soul. I am courageous and I am working toward my life's purpose every day. I thank God every day for giving me an abundance of blessings. And I think that deserves a toast! 

Since it is a tradition to make Coquito by Thanksgiving, here's a post from a few years ago showing you just how I make it, along with a little video. 

from "How I Make Coquito"
Are you ready for the Holidays? If the answer is yes, then I know you've made your Coquito!   

What’s that you ask? The best way to describe is as the Puerto Rican version of egg nog!  I love making it for the holidays. it's also a great gift for friends. It’s really easy to make because there is no cooking involved. (However, I make it without the eggs, because I really don’t think it needs it... but, you be the judge!


1 Can Opener

1 Large Funnel

1 Blender (large enough for 5 cups of liquid)

1 Decanter or Empty bottle of rum (presentation is important!)


12 oz. Sweetened Cream of Coconut (ex. Coco Lopez)

12 oz. Evaporated milk (ex. Carnation)

14 oz. Sweetened Condensed Milk (ex. Magnolia)

¾ Cup of White Rum (ex. Bacardi or Don Q)

1 Tsp. Ground Cinnamon

1 Tsp. Pure Vanilla Extract


Open all the cans, pour each of them into the blender.

Put in your cinnamon and vanilla and your Rum.

Cover the blender and blend until smooth.

Now, take your funnel, put it on top of the open decanter (or empty bottle) and pour in your yummy batch of Coquito. Then Chill!

Once refrigerated for several hours, shake and serve. 

Enjoy your Coquito and Please share your thoughts on how to make this delightful drink!