Coffee Coquito (Puerto Rican Coffee-Flavored Coconut Eggnog)

I first shared my recipe for Puerto Rican Coquito (aka our traditional coconut "eggnog") two years ago, and it's since become one of the most popular recipes on this blog. I love that because it's also probably one of the recipes that means the most to me since it's something that's been a part of my life for as long as I can remember.

If you haven't tried it yet, I definitely urge you to give it a shot--especially if you love coconut or rum (or both!).

It's rich and creamy, and absolutely perfect for the holidays.

But this year I'm sharing a couple fun coquito flavor variations that I recently started making!

Today we're starting off with my recipe for Coffee Coquito--it's every bit as delicious as the original, but with an irresistible coffee twist. If you're a fan of coffee-flavored treats (think coffee ice cream, milk shakes, or even a totally decadent Frapuccino)--then I think you'll love this.

This easy coffee coquito recipe starts off with the same ingredients as the regular coquito, but with the addition of a cup of strongly-brewed black coffee that's been chilled.

You can use regular coffee, or try a flavored variety (I think either coconut or vanilla coffee would be perfect in this!) and just brew it a little stronger than usual.

To make, simply blend all the ingredients together, and chill for a few hours. (Coquito is best when served very, very cold.)

I love this served in small mugs with a little sprinkle of cinnamon on top. It's the perfect festive treat for a Christmas breakfast or brunch, or a twist on the after-dinner coffee!(It also makes a great gift idea!)

Want to try other coquito flavors? Click here for my basic Puerto Rican Coquito Recipe and my Chocolate Coquito Recipe.

Enjoy and Merry Christmas!!

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Coffee Coquito Recipe (Puerto Rican Coffee-Flavored Coconut Eggnog)
Makes about 15 small servings

1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
1 cup strongly-brewed black coffee, chilled (if you can get a coconut or vanilla flavored coffee--that would be even more delicious!)
2 cups Puerto Rican rum (light or dark)
2 teaspoons vanilla extract
1-2 tablespoons instant espresso powder (optional)
2 cinnamon sticks

Combine evaporated milk, condensed milk, and coconut cream in a blender and puree until smooth. Pour into a large pitcher or pot, and add the coffee, rum, and vanilla, and whisk well until evenly combined.
Want to make the coffee flavor even stronger? Add 1-2 tablespoons of instant espresso powder as this point, and whisk in. Skip it if you prefer a lighter flavor.
Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small glasses (you can garnish with a bit of cinnamon, if desired) or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!

This also makes a great gift!

Click here to try my Basic Coquito Recipe and my Chocolate Coquito Recipe


 ***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***Can't drink or don't like rum? Substitute a flavored vodka (I suggest coconut or vanilla!)

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

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