✨ Coquito Season > Eggnog Season ✨

Eggnog has… a texture. A viscosity. A vibe. And for me? It’s a no.
But holiday drinks should still feel festive, cozy, and a little bit dangerous ...which is why I am 100% team Coquito.

Think creamy, coconutty, lightly spiced, rum-kissed holiday magic.
No eggs. Just pure joy in a glass. 🥥✨

🥥 Coquito Recipe (No Eggs, Just Joy)

Coquito is rich, so it’s traditionally served in little pours — about 2–3 oz each.
This recipe makes roughly 10–12 small servings, or 6–8 cocktail-style pours if people are going in for full glasses.

Ingredients

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut (Coco López!)
• 1 can (13.5 oz) coconut milk
• 1–2 cups white rum (start with 1 cup, add more if your family is fun)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Cinnamon sticks for garnish

Instructions

1. Add all ingredients to a blender and blend until smooth and silky.
2. Pour into a glass bottle or mason jar.
3. Chill at least 2–4 hours (overnight is chef’s kiss). The flavors deepen as it rests.
4. Shake before serving — it naturally separates.
5. Pour into your prettiest small glasses and garnish with a cinnamon stick.

🥥 Wait… What Is Coco López?

Coco López is a canned cream of coconut, and it’s the secret to perfect coquito.
It’s NOT coconut milk and NOT coconut cream.
It’s sweet, thick, and dreamy — the same ingredient used to make piña coladas.

You can find it:

• in the cocktail mixer aisle,
• in the international foods section,
• or near canned milks.

Any brand of cream of coconut works, but Coco López is the OG.