How To Make the Coquito of Your Dreams

two glasses of coquito rimmed with cinnamon

We got you covered with another Latino fave: Coquito. This amazing drink pairs well with other fave Latino dishes we’ve recommended, or you can just have it all by itself. Either way, this drink is sent from heaven and our recipe will yield the coquito of your dreams.

Coquito originates from Puerto Rico, but it’s widely known across Latin America, as a warm, nostalgic drink to enjoy during the holidays; but don’t let that stop you from drinking it throughout the year. This delicious drink is surprisingly easy to make and for many Puerto Ricans, “tastes like home.” It requires coconut milk, cinnamon, and rum.

Here’s how to recreate the traditional coquito recipe:

Ingredients for the Coquito

Let’s start with the ingredients, you might already have most of this at home. When it comes to traditional recipes like this one, most families have things they add and remove to their liking. So remember, you can be as flexible as you want, you can add eggs to make it even fluffier or raisins for added taste amongst other things!

Coquito ingredients:

  • Coconut milk (1 can, 13.5 oz): it’s what gives it that creamy texture, so I definitely don’t recommend skipping out on this one!
  • Cinnamon Sticks: 3
  • Sweetened condensed milk 14 oz: because if it was already creamy, it’s about to get cloud level fluffy.
  • Coconut cream 15 oz: Another irreplaceable ingredient. We are creating an experience here so trust me.
  • Evaporated milk 4 oz
  • Ground nutmeg ½ teaspoon
  • Ground Cinnamon ½ teaspoon
  • Vanilla extract 1 teaspoon
  • Dark Spiced Rum 1-½ cups: this one is in fact skippable, and completely up to you!

How to prepare the Coquito

Like we said before, Coquito is super easy! Most recipes recommend that you prepare it a few days in advance from the date you’ll serve it, so the ingredients can sit in the fridge and enrich the drink with their flavor. It can also be prepared on the same day though, just make sure you have around 4 hours to let it sit in the fridge.

pretty drink - coquito

Grab all of the ingredients, except the rum, and mix them in a blender until you get a fluffy texture, then add the rum and mix again. Pour it into a closed glass container and leave it in the fridge for 2-4 hours (or for as long as you want) and that’s it!

And if you wanna mix it up and add a few unique ingredients of your own, you can add more cinnamon on top once it’s been served, or other toppings like almonds, to add even more flavor and texture.

Enjoy! And if you do end up trying it, send us a picture on IG @theluzmedia! Happy Holidays from the Luz Family.

Graphic design that features an illustration of Doña Marina, La Maliche.

La Malinche is one of the most well-known historical figures and representatives of indigenous women in Mexico. Also known as Maltintzin, Malinalli, or Doña Marina (as the Spanish called her), she was known as Hernán Cortés’s translator during the Spanish conquest. As a result, La Malinche has been perceived as a traitor to her own people, something that has been memorialized in Mexican slang. Being called a “malinchista” is the same as being called disloyal or a traitor to one’s country and culture.

Keep ReadingShow less
Candelabras adorned with religious motifs, casting a warm glow from flickering candles.

I often wondered how my abuelita could be so religious, praying all the time and never missing a Sunday at church. Yet there she was, sticking a knife in the ground whenever storm clouds rolled in, thinking it would "shoo the rain away." She'd give me the side-eye for my magic wand tattoo and believing in the power of manifestation, but would be the first to blame trickster “chaneques” when stuff went missing, and hang ceramic sheep on the door to supposedly "bring in the cash."

When I was younger, I found it to be somewhat hypocritical of her. Now, I just think it’s funny and sort of beautiful how our ancestors and surroundings have shaped our beliefs in such unique ways.

Keep ReadingShow less
Hands prepare Huitlacoche tortilla; background features clay bowl of Huitlacoche mushrooms, showcasing Mexican culinary tradition.

You may have heard it called "corn smut," and the name might not evoke the most appetizing image. However, in many cultures, particularly in Mexico, it's known as "huitlacoche" (pronounced wee-tlah-KOH-chay) and is considered a culinary delicacy. This fungus, which infects corn, transforms the kernels into dark, mushroom-like galls.

Keep ReadingShow less