Keto Coquito Spanish Eggnog Recipe (2024)

FAQs

What is the difference between coquito and eggnog? ›

Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “l*ttle coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it is still a common ingredient in some versions, especially in Mexico.

Does Coquito Need To Be Refrigerated? Coquito should be stored in an airtight container in the refrigerator; kept that way, it can keep for anywhere from 4 to 8 weeks. The ingredients may settle between servings, particularly if you used eggs, so be sure to stir before you pour.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container. Returning it to the blender just before serving should resolve the issue.

Coquito is made with two different types of rum. Barcardi white rum provides a light and balanced flavor and, Captain Morgan provides a delicious nutty, caramel-like flavor. You can also make coquito WITHOUT rum for kids to enjoy and then serve the coconut co*cktail to the adults with the shots of the rum next to it.

Coquito ( lit. 'little coconut') is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, and is sometimes referred to as Puerto Rican Eggnog (though incorrectly, as coquito does not call for eggs).

What are some signs that Coquito has spoiled? Signs of spoilage include a sour or off smell, a change in texture to a lumpy or unusually thick consistency, or any signs of mold or discoloration.

Why is my Coquito so thick? The coconut may have thickened in the fridge. You can thin it out by adding a little purified water slowly until it gets to a consistency you prefer.

Egg Yolks.

Egg yolks are an emulsifier, which helps keep the coquito from separating while chilling in your fridge, and they are a thickener so if you like the thickness of eggnog, adding fresh egg yolks will give you that.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

How to prevent coconut milk from curdling in drinks? ›

Mix Mindfully

If you end up adding too many odd ingredients to the co*cktail, it is possible that you will end up splitting the drink, curdling the cream or coconut milk added to the mix. So, avoid overmixing your drink, making sure that the milk does not separate. Instead, gently stir or shake the mix for a fine blend.

Whatever the specifics of your coquito, though, don't be fooled into thinking that the coconut base makes it somehow a healthier option. While the cream and whole milk in eggnog are high in saturated fat, so are the coconut milk and evaporated milk used in coquito.

The foam results from the additives in the canned milk, and the fat from the coconut milk gets excited. You can strain the coquito into the bottles if the foam or chunks bother you.

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Brandy: Makes the Most Traditional Eggnog

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.

Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.