Reviewed: Mar. 23, 2008

i tried this recipe. its not bad, but not great. being from miami i am use to authentic spanish cuisine and what not, but i have always seen my in-laws make this with cinnamon sticks... perhaps that is the difference or why it is not an outstanding recipe. the cinnamon sticks are suppose to kinda marinate and infuse into the coquito, then be strained out after a few days.

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Mr Bojiggler

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Reviewed: Dec. 20, 2007

Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or want a back up, definitely check it out. I know this may not be useful info to members of a site like "all recipes", but just wanted to share it just in case!

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BronxGuy

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Reviewed: Oct. 23, 2006

I've made "Coquito" before, and I recommend for the readers to use a can coconut cream instead of the coconut milk- as the cream is much sweeter.You could also use 6 egg yolks instead, and one quart of half and half.These three basic ingredients- excluding the rum, and nutmeg/cinnamon- is all you really need.Serve over ice.(Double-up recipe if making for a large group.)

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Toddling in Chicago

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Reviewed: Dec. 9, 2005

Pretty good for eggnog but a little tricky to make. "Scald" really isn't helpful; the key is to get the milk to JUST the right point, meaning heated up enough so that when you add the 1/2 cup to the eggs, it heats up the temperature of the eggs (so that they will not be shocked and thus cooked when you add them to the pot). I sprikle the top w/cinnamon after I pour it into my punchbowl.

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silvrheart

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Reviewed: Nov. 29, 2005

make sure you use coconut milk, because if you use shredded coconut, like the review above, it will come out grainy...

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yfella

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Reviewed: Jan. 1, 2005

This coquito was good but not as sweet as I would have liked. My extended family makes it and it wasn't the same. It may have been the kind of coconut milk I used. I would try it again with a different brand.

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Nov. 19, 2004

This is a very good drink, made it last year and looking forward to it this holiday. It takes time and cost can add up depending upon how much you make. I made it for gifts last year and it was a hit. Enjoy!!

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DIVADB

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Reviewed: Nov. 10, 2003

We LOVEEEE Coquito!!!! you can never have enough of it. My mom makes always makes it with cinnamon but we tried this recipe and the nutmeg is even better!!! Thanks for the recipe! and lets make Coquito all year long!!!

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ILEANA-PR

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Reviewed: Nov. 12, 2002

THIS IS A SUPERB RECIPE..IF THE INGREDIENTS ARE RIGHT. YOU SHOULD USE 1 CAN OF COCONUT MILK, 1 CAN CONDENSED MILK, 1 CAN EVAPORATED MILK, 3 EGG WHITES. SUGAR TO TASTE, CINNAMUN TO TASTE, AND WHITE BACARDI TO TASTE & IT SHOULD BE A HIT. ALSO, ALL SHOULD FIT IN THE BLENDER

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MARCOSBABY

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Reviewed: Dec. 12, 2001

I use this eggnog as a substitue for the traditional one made with milk products. I am lactose intollerant. Make sure you use unsweetened coconut milk. A very good eggnog!

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jat

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Reviewed: Jan. 14, 2001

Definitely plan on lots of requests for this great recipe! I couldn't fit all ingredients into a blender, but as long as you blend the The coconut cream thoroughly to remove lumps, the rest can be mixed by hand. I couldn't find coconut milk so I substituted an additional 1/2 a can of coconut cream and added some water. It was the hit of the holiday!

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trishelli13

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Reviewed: Dec. 25, 2000

I followed the instructions as closely as possible, but mine didn't turn out. It had a grainy taste (probably from the coconut). I wouldn't try it again.

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