Coquito

Egg Nog Hell 2024: Drinking the Nogs so you don’t have to | How to Drink

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Travel better with better coffee. Head to and save 20% off your order! Thanks to AeroPress for sponsoring today’s video!

They keep coming up with new Egg Nogs for me to try. Maybe I will find a diamond in the rough so I don’t have to make my own this holiday season.

We are loving our new high-quality Viski Glassware. If you want to pick some glasses for your own home bar use code HOWTODRINK15 for 15% OFF on all glasses and bar tools site wide –

Curiada has some exciting new bottles to check out! If you are looking for gifts this holiday season follow the link – – they deliver the best bottles right to your front door!

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Coquito and Which Rum is Better:

00:00 – Egg Nogs with Alcohol
01:58 – Buzzballz Egg Nog
04:37 – HTD App
06:53 – Evan William’s Peppermint White Chocolate Egg Nog
08:55 – Ol’ Santy Egg Nog
11:55 – Winterhaven Farms Egg Nog
14:38 – Yule Nog: Fireball
15:38 – Skatterbrain Peanut Butter Nog
17:10 – Yule Nog: Southern Comfort
18:50 – Granny’s Gingerbread Cream
20:40 – Cow Wreck Coffee Cream Nog
23:44 – Rumchata Peppermint Bark
24:15 – Evan William’s Classic Egg Nog
25:25 – Largo Bay Coquito
27:00 – Bacardi Coquito
28:07 – Hope you avoid the bad nogs

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How To Make Coquito (Puerto Rican Rum Cocktail) | Dining Traveler Cooking Series

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Welcome to Episode 3 of Part 3 of The Dining Traveler Cooking Series! As many of you know, I’ve dedicated this edition to Puerto Rico, shot on location at La Cosecha, a Latin American market in Washington, DC. I’m super homesick for the island, and making these family recipes makes me feel so much closer to home. Many of you have asked for this, so I am here to deliver: my Coquito recipe!

The origins of “coquito,” a Puerto Rican creamy coconut and rum-based cocktail, are not fully known. Some say it comes from Spain, and others say it comes from the United States. However, one thing is certain: coquito is a staple of the Puerto Rican holiday menu. However, there is no reason why you can’t serve this as an indulgent after-dinner drink year-round. Most families have their unique coquito recipes, passed on from generation to generation. I would love to hear how you make yours!

There are different versions of this drink throughout Latin America. I invited Daniella Senior, co-owner of Colada Shop & Serenata, to compare Dominican Ponche Crema to Coquito.

Thanks again to The National Museum of Puerto Rican Arts & Culture for your support!

12 oz can of Evaporated Milk
1 inch of fresh ginger
3 cinnamon sticks
4-5 whole cloves
1-2 star anise pods (optional)
13.5 oz can of Unsweetened Coconut Milk
14 oz can of Sweet Condensed Milk
15 oz can of cream of coconut milk
1 1/2 cups of rum. For this video, I used Ron del Barrilito. If you don’t consume alcohol, you can skip this ingredient. Tip: start with 3/4 cup if you don’t like a strong alcohol taste.
ground cinnamon for garnish

Special equipment: a blender. I love my Vitamix

Thinly slice the fresh ginger.
In a small saucepan, pour the entire contents of the evaporated milk. Add ginger, cinnamon, and cloves. Bring to a quick boil and then simmer for 3 minutes. Let it cool to room temperature with the spices still inside.
Pour the evaporated milk mixture through a fine sieve. Set the cinnamon sticks aside.
Mix evaporated milk and the rest of the ingredients in the blender. Blend at medium speed until well blended.
Pour into a glass bottle (a great way to repurpose your rum bottles) and toss a cinnamon stick in the bottle to add more spice flavor.
Let the mixture chill, ideally overnight, for the flavors to come together. Serve cold with a sprinkle of cinnamon. ¡Salud!

Items used:
La Fe Cream of Coconut:
Vitamix:
Toggle Top Bottles (to gift Coquito):
Denim Apron:

Video Edited by Audrey Wong (@audvisual)

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