|Primary alcohol by volume|
|Standard drinkware||Shot glass|
|Commonly used ingredients||
|Preparation||Place ingredients into blender, blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg.|
Coquito is a coconut-based alcoholic beverage traditionally served in Puerto Rico. It is generally made with rum, coconut milk, sweet condensed milk, vanilla, cinnamon, and cloves. The drink is commonly associated with Christmas and New Year's Eve celebrations, where it is traditionally served along with other holiday dishes and/or desserts.
Variations of the drink include flavored rum or spiced rum, coconut cream, lemon zest, ice cream, ginger, horchata, chocolate and evaporated milk. These ingredients are not required but are used to make the taste sweeter. Many recipes also include egg yolks.  Sometimes Coquito is made with pitorro as its alcohol base. Coquito can be served in shot glasses or small cups and is usually garnished with grated nutmeg or cinnamon.
Depending on the ingredient of choice, Coquito can be prepared over the stove top or in a blender.
Most people who use a stove top to prepare Coquito use ingredients that quickly solidify. While heated over a fire, all ingredients blend together well.
If looking for convenience, a quick way to prepare Coquito is to process ingredients in a blender with the option of using ground spices.
After Coquito is prepared it is chilled for a few hours and served chilled.
El Museo del Barrio in New York City hosts an annual Coquito Tasting Contest during the month of December. Competitors bring forth their best recipes including traditional ingredients as well as fusion mixes.
- Cremas, a variant from Haiti.
- Rompope, a similar eggnog drink from Mexico, Guatemala, Honduras, El Salvador, Nicaragua and Costa Rica.
- Cola de mono, a variant from Chile.
- Ponche Crema, an eggnog drink from Venezuela and Trinidad and Tobago.