Sweet and Spicy Coquito

By: Hannah Lee Leidy

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.”

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Serves 8 to 10

  • 10 large eggs plus 2 egg whites
  • divided*
  • 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.

  • Recipe By
    Tiffanie Barriere
  • Contributing City
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