coquito

Coquito was originally made in Puerto Rico, and drinks similar to coquito are found throughout the Caribbean.{{Cite web|url=https://theculturetrip.com/caribbean/puerto-rico/articles/a-brief-history-of-coquito-from-puerto-rico/|title=A Brief History of Coquito from Puerto Rico|last=Santos|first=Mariela|date=May 28, 2017|website=culture trip}} The drink was inspired by British and American eggnogs, but the Spanish made their own version of eggnog and combined it with coconut milk and local rum, creating coquito. Although milk and sugar were its basic ingredients, Puerto Ricans altered it by adding coconut.{{Cite web|url=https://punchdrink.com/articles/coquito-puerto-ricos-tropical-take-on-eggnog/|title=Coquito: Puerto Rico's Tropical Take on Eggnog|last=Hofmann|first=Regan|date=December 22, 2014}}

The recipe has five main ingredients but is not limited to these:

• Evaporated milk
• Coconut milk
• Coconut cream
• Puerto Rican rum
• Sweetened condensed milk.

The Puerto Rican version resembles eggnog and is usually served after dinner in a shot glass. Some prepare the drink with eggs. The drink is known to be sweet and strong, with a generous amount of rum.{{Cite web|url=https://www.washingtonpost.com/news/voraciously/wp/2018/12/21/this-festive-puerto-rican-holiday-drink-is-creamy-and-tropical-and-it-packs-a-punch/|title=Coquito is the creamy, tropical drink that's better than eggnog — and easier to make|first=Kara|last=Elder|date=December 21, 2018|via=www.washingtonpost.com}}

Many families have their own variations of the recipe, and these are passed down through generations. The drink can be made as early as Thanksgiving and as late as {{lang|es|Día de los Reyes|italic=no}}. That being said, the drink makes its main appearance during the Christmas season.

Coquito has become much more popular recently{{when|date=December 2021}}. Some supermarkets and grocery stores sell pre-made bottles of coquito. There are also competitions like Coquito Masters, an annual event held at the Museo del Barrio in New York City.

American TV hosts and journalists have helped to publicize the drink. Talk show host Jimmy Fallon is reportedly a fan, and has mentioned the drink occasionally in episodes of The Tonight Show. David Begnaud, regularly associated with Puerto Rico since his coverage of Hurricane Maria and other events on the island, famously served the hosts and staff of CBS This Morning with several bottles of coquito on the show's 2021 New Year's Eve broadcast.{{cite web | last=Marrero | first=Juan | title=David Begnaud prueba por primera vez el coquito | website=Metro | date=2020-12-31 | url=https://www.metro.pr/pr/noticias/2020/12/31/david-begnaud-prueba-primera-vez-coquito.html | language=es | access-date=2021-01-01}}

File:Una botella de Coquito en un restaurante en Ponce, Puerto Rico, en enero de 2022.jpg

There are many variations of coquito, all based on their location and family traditions. Although all these variations are unique in their own way, they often have one thing in common, and generally that is rum. Some people prefer to make it with another alcohol, such as Spanish liqueur 43, or add bitters.

Coquito has become a staple not only for Puerto Ricans but for other Caribbean and Latin communities, and all versions add a personal touch. Seed and nut milk can be added, with pistachio being the most popular. Other additions include Nutella, coffee, masala chai, fresh fruits, pumpkin, sweet potato, prunes, citrus, and cream cheese with guava.

Pitorro rum, which ranges from 80 to 100 proof, is also used to make coquito. Coquito made with pittorro is served in shot glasses sprinkled with cinnamon and nutmeg.

Depending on the ingredients of choice, coquito can be prepared over the stovetop or in a blender.

Gently cooking the ingredients thickens the drink, keeps it from separating, and gives it a longer shelf life. This method usually contains eggs. Rum, vanilla, and other extracts are added after the liquid cools.

Combining all ingredients, including ground spices, in the blender—without the addition of eggs—makes a quicker version. This can also result in the drink separating after a few minutes because the fat in the coconut solidifies, causing a chunky coquito with lumps.

Coquito is then poured into glass bottles with one or two cinnamon sticks. After coquito is prepared and chilled for a few hours, it is ready to be served. However, it is best made two weeks or more in advance for fullest flavor.

El Museo del Barrio in New York City hosts an annual coquito tasting contest called Coquito Masters on Three Kings Day in January. The competition was first established in 2002 and continues each year.

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{{Commons category|Coquitos}}

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Category:Christmas food

Category:Cocktails with coconut

Category:Cocktails with milk

Category:Cocktails with rum

Category:Creamy cocktails

Category:Mixed drinks

Category:Puerto Rican cuisine

Category:Three-ingredient cocktails