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Ring in the New Year Carribean-style With This Creamy Coquito Recipe

by Art Rodriguez December 30, 2011

Before your guests arrive and before the big countdown, mix up a batch of our special New Year’s Coquito.  We got this recipe from an old colleague who says she got it from her Puerto Rican grandmother.  We thought, “Hot damn, it must be good.” And, sure enough, it was delicious! 



Our good friends at Johnnie Walker supplied us with the Black Label whiskey for our Coquito recipe. It’s nice to have friends. :)


Holiday Coquito
Makes about 8 to 10 servings

4 egg yolks
1/3 cup granulated white sugar
1 cup Johnnie Walker Black Label Whiskey
2 – 16oz. cans evaporated milk
1 – 16oz. can condensed milk
1 – 16oz. can coconut milk
1 tsp ground cinnamon


Remember to separate the yolks. One of the easiest ways is to roll up your sleeves and use your hands. Allow the egg whites to slip between your fingers into a separate bowl.

Procedure: Using a blender, or handheld electric mixer and a large bowl, mix all the ingredients until very well incorporated.  The mixture should be smooth and beige.  Carefully pour Coquito mixture into a pitcher and refrigerate at least one hour, until you’re ready to serve your guests.


Think a thick egg-nog kicked up with a splash of coconut milk. Traditionally, this holiday drink is doctored up with rum. LatinoFoodie was lucky this year as we received a free bottle of Johnnie Walker Black Label for the holidays and thought it would be a nice substitute to amplify our New Year’s celebration. We thought one cup of whiskey was perfect, but you can adjust the amount to your liking.  The best part about this recipe is that it’s a no-brainer: just mix all the ingredients and chill. 

The post Ring in the New Year Carribean-style With This Creamy Coquito Recipe appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


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