Coquito, which translates to “little coconut,” has all the elements you’d expect from eggnog—warming spices, rich creaminess—but uses sweetened condensed milk and coconut cream along with spiced rum.
Serving it as a shooter with a dollop of meringue on top? That’s just Tiffanie Barriere’s touch of childlike joy. “It’s fun to have a great balanced cocktail, but it’s also fun to get a milk mustache from a drink that’s like the best milkshake you could ever think of.”
Serves 8 to 10
10 large eggs plus 2 egg whites
2 cups sugar
1 teaspoon salt
14 ounces coconut cream
14 ounces sweetened condensed milk
2 ounces rich vanilla syrup
8 ounces spiced rum
8 ounces white rum
2 ounces green chartreuse
Garnish: Fresh nutmeg
1. In a mixing bowl, beat together 10 eggs, sugar, and salt until well-combined and frothy. While whisking, slowly pour in the coconut cream, condensed milk, and vanilla syrup. Once well-combined and thickened, add spiced rum, white rum, and green chartreuse. Refrigerate, uncovered, for at least 3 hours.
2. In a separate bowl, whisk 2 egg whites until sti peaks form. Set aside in refrigerator until ready to serve.
3. To serve, pour base into small glasses and top each with 1 tablespoon of meringue. Garnish with freshly grated nutmeg.