Keto Coquito Spanish Eggnog Recipe (2024)

FAQs

What is the difference between coquito and eggnog? ›

Eggnog, as its name implies, is made using eggs along with other staple ingredients. Meanwhile, coquito (which means “l*ttle coconut” in Spanish) requires coconut instead. While traditional Puerto Rican coquito does not include eggs, it is still a common ingredient in some versions, especially in Mexico.

The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico.

Coquito, Puerto Rican (coconut, Rum) (1 small goblet (4 fl oz)) contains 20.4g total carbs, 20.2g net carbs, 8.9g fat, 5g protein, and 299 calories.

Coquito is a Puerto Rican beverage made with vanilla, coconut milk, coconut cream, rum and spices that is traditionally served during the December holidays. Coquito means "little coconut" in Spanish, and coconut provides the majority of the drink's flavor and texture.

Rich, creamy Coquito is a classic Puerto Rican co*cktail made with coconut cream, coconut milk, baking spices and, most important, rum.

Bottom line: If you're looking for a healthier festive beverage, neither coquito nor eggnog has the clear nutrition advantage. Either way, you're drinking a boozy, rich beverage. “Alcohol is alcohol, and sweet is sweet,” Mercado says.

Mexican rompope is an eggnog-like drink made with milk, egg yolks, sugar, rum, and cinnamon. It's easy to make — just be patient with all the stirring! Puerto Rican coquito, made with dark rum, coconut milk, sweetened condensed milk, and cinnamon, is a rich and luscious drink for the holiday season.

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

Freshly made Coquito typically lasts up to one month in the refrigerator when stored properly. However, the exact shelf life can vary based on a few factors. The quality of the ingredients used can affect how long Coquito lasts. Fresher ingredients will generally result in a longer-lasting product.

Coquito should be smooth, but it can become chunky if you use coconut milk instead of cream of coconut. The fat in coconut milk can separate and solidify towards the top of the container.

Is coquito better with white or dark rum? ›

Inés calls for white rum here—ideally Puerto Rican rum, like Bacardí or Don Q—but you can swap in dark rum for more syrupy, spiced notes (just avoid coconut rum, which has a more artificial coconut flavor). If you have time, soak a few cinnamon sticks in the bottle of rum for a few days to infuse it with woodsy spice.

It's because the fat from the coconut is solidifying. If this happens to you, I would pop it in the blender right before serving. That should dissolve any bits that might've solidified.

As I served the creamy concoction, Giovanna told us how coquito originated during prohibition in Puerto Rico. Puerto Ricans wanted no part of prohibition, but as a colony controlled by the US, they had no choice in the matter. So crafty islanders started mixing moonshine with coconut milk.

Coquito (without egg) will last in an airtight container refrigerated for 4-6 months. If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving. It is traditionally made with Puerto Rican Rum like Don Q but you can use whatever white rum you prefer.

Coquito is a traditional punch from Puerto Rico. It's often called "Puerto Rican eggnog" due to its very similar flavor profile and occasional use of eggs in some variations.

Both of these holiday specials are creamy, milk-based beverages, and they share many spices in common like cinnamon, vanilla, and star anise. However, while eggnog comes from cow's milk, eggs, and cream, coquito gets its signature taste from sweetened condensed milk and coconut milk.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Mexican rompope is an eggnog-like drink made with milk, egg yolks, sugar, rum, and cinnamon. It's easy to make — just be patient with all the stirring! Puerto Rican coquito, made with dark rum, coconut milk, sweetened condensed milk, and cinnamon, is a rich and luscious drink for the holiday season.