Often called the Puerto Rican Eggnog, this delicious cocktail is perfect to batch for the next holiday gathering! Creamy coconut and holiday spice, mmm so good 🤤 This is so easy to make the night before and then enjoy the next day. Swap your standard eggnog for this perfect coconut eggnog change-up!

Traditionally made with cream of coconut, the name coquito is a play on words in Spanish, translating roughly to ‘little coconut’. In the original coquito recipe, rum is used as the spirit; in our version, we swap out the rum for our Toasted Coconut Vodka, adding a big coconut flavour. With double the coconut flavour, we could not help ourselves from naming our coconut eggnog… Big ‘Little Coconut’ 😂 With warm and cozy holiday spices of cinnamon, vanilla, and a hint of nutmeg, this nog is the perfect addition to your holiday tradition. Best enjoyed with your feet up by the fireplace surrounded by friends and family 🥰

This recipe makes enough for 5-7 servings.

Ingredients

1 Can – Coco Lopez (Cream of Coconut)
1 Can – Evaporated Milk (Or Coconut Evaporated Milk)
250-300ml – Toasted Coconut Vodka
0.5 Tbsp – Ground Cinnamon
2 tsp – Vanilla Extract
0.5 tsp – Ground Nutmeg

Instructions

1. Add the Coco Lopez, Evap. Milk, Cinnamon, and Nutmeg to a saucepan.
2. Stir and slowly heat to a simmer.
3. Turn off the heat and let it sit for 10 minutes.
4. Add the water, vanilla extract, and the Toasted Coconut Vodka. Stir to combine.
5. Put in the fridge overnight.
6. Serve over ice or place in a shaker with ice.
7. Shake for 15-20 seconds, and strain into a glass.
8. Enjoy!

If you enjoy this, take a look at our recipes for a Carrot Cake Flip or our Hot Coconut Chai. Looking for a bright fruity holiday cocktail check out the Very Merry Cranberry!