The holidays in Puerto Rico wouldn’t be complete without a glass of coquito, the island’s beloved Christmas cocktail. Creamy, spiced, and full of festive cheer, this drink is often compared to eggnog—but with a tropical twist. Mixologist Randolf Boitel shares his special French Coquito recipe, a version that blends rich coconut crème, warm spices, and smooth Courvoisier VSOP for a truly unforgettable holiday drink. Perfect for carolers, revelers, and family gatherings, this recipe makes enough to share with a crowd.
Randolf Boitel Shakes Up a Coquito from Puerto Rico
What makes this Puerto Rican Christmas drink so special is its balance of flavors. The coconut crème and evaporated milk create a silky base, while cinnamon, cloves, and star anise bring warmth and spice. The addition of Caribbean rum and French cognac gives the coquito a bold, elegant finish that sets it apart from the traditional version. Served chilled in small glasses and garnished with a sprinkle of cinnamon, it’s a cocktail that feels both comforting and celebratory.
Whether you’re hosting a holiday party, looking for a festive cocktail to gift in bottles, or simply want to experience a taste of Puerto Rican tradition, this French Coquito recipe is the perfect choice. It’s rich, flavorful, and designed for sharing—making it a holiday staple you’ll want to enjoy year after year.
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Shake Up a Coquito, a Puerto Rican Christmas Cocktail
- Yield: About 25 Drinks 1x
Description
This Puerto Rican holiday classic blends evaporated milk, coconut crème, spices, and a generous pour of rum and French brandy for a rich, creamy drink meant for sharing. Served chilled and garnished with cinnamon and star anise, it’s a festive, crowd‑pleasing cocktail perfect for Christmas gatherings.
Ingredients
- (4) 8 oz cans evaporated milk
- (4) 8 oz cans Coco Lopez Coconut Crème
- 8 oz half & half
- 3 vanilla beans
- 2 oz pure vanilla extract
- 6 cinnamon sticks
- 1 tbsp ground cinnamon
- 4 cloves
- 2 star anise
- 22 oz Courvoisier VSOP
- 15 oz 151 Caribbean Rum
Instructions
- Mix the evaporated milk, coconut crème and half & half, plus all of the spices & simmer over low heat for about an hour.
- Remove from heat & strain, then allow to rest until cooled. When the mixture has cooled, add the spirits and then refrigerate for 24 hours.
- Serve a chilled 4 ounce pour in a Niquernera cocktail glass with no ice.
- Garnish with a sprinkling of cinnamon & a star anise, and enjoy.
Notes
This recipe will make about 25 drinks, so it’s perfect for sharing during the holidays!
Recipe by Randolf Boitel
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