Coquito and Which Rum is Best? | How to Drink

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Coquito is often referred to as "Puerto Rican Eggnog" and now that I've had some I totally get why people say that but... Coquito is not Eggnog. Near as I can tell Coquito is a decidedly 20th century creation which first appears in print in Cucine a Gusto, a cookbook of Puerto Rican dishes from 1952. As typically, particularly when I'm dealing with something I've never had, I like to find the earliest possible version of it, the roots recipe. So today I make a very 1950's style Coquito, but I leave the rum as a variable and test the same Coquito with 10 different rums to figure out which is my favorite. The results came as a surprise to me! Full credit to Giuseppe González, the recipe I'm using is from him, though my understanding here is that it's the 50's standard.

Coquito Mix:
In sauce pan
12 oz. - or - 355 ml can of Evaporated milk
15 oz. - or - 444 ml can of Coco López
4 cinnamon sticks
2 or 3 whole cloves
2 star anise
1 tsp - or - 5 ml vanilla extract
Grated nutmeg to taste
Heat to simmer for about 10 minutes

Strain mixture into a bottle and let cool

Coquito cocktail ratio:
2 1/2 parts Coquito Mix
1 part rum of your choosing

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