Every family has a tradition around this time of year. For me it’s making a large batch of Coquito, a Puerto rican creamy rum drink thats pretty legendary in the PR community. For years you couldn’t convince me there was anything better than egg nog this time of year and then I met my wife’s family that put me onto their Coquito recipe and I’ve been making it every Thanksgiving and Christmas ever since. We wrote about egg nogs around the world a few years back and it opened my eyes. Every culture has some version of egg nog and they’re all delicious. What’s your families tradition? Let us know in the comments below. Meanwhile i’m going to share two recipes below, one is our traditional coquito packed with plenty of coconut flavor and the other is a “Jamaican Eggnog” or sorts adding a unique twist to nog using rum and pumpkin puree courtesy of Appleton Estate. We tried it this weekend, all I’ll say is watch out it creeps up on you. You won’t regret making either, but do yourself a favor and make both.
Pumpkin Egg Nog (Pictured Above)
- 1.5 oz. Appleton Estate Reserve Rum
- 0.5 oz. Navan Vanilla Liqueur
- 1 oz. Eggnog
- 1 oz. Pumpkin Purée (From the Can)
- 4 Dash Fee Brothers Old Fashion Aromatic Bitters
- 1 Bar Spoon Maple Syrup Grade B
- Optional: Fresh Whipped Cream Top (Heavy Whipping Cream)Build all ingredients in your shaker; shake and strain into a chilled martini or coupe glass; top with fresh whipped cream (optional).
Intoxicology’s Tradtional Coquito
- 1 Can of Sweetened Condense Milk
- 1 Can of Evaporated Milk
- 1 Can Coconut Milk
- 1 Can cream of coconut
- 2 Tsp Vanilla extract
- 1 Tsp Cinnamon
- 1 Vanilla Bean
- 2 Cinnamon Sticks
- 2.5 Cups of Puerto Rican White Rum
You can substitute your own brands, we generally use Goya. And you can substitute white rum for dark or even spiced. They all work, but these are our preferences. In a large blender combine all your canned products and your rum. Blend well, then add in your vanilla extract and ground cinnamon. Once all blended up find a coverable pitcher or bottle and pour it in. Add in cinnamon sticks and Vanilla bean split in 2 into the bottle and let chill for 2 hours.
Photos courtesy of Appleton Estate Rum.