Coquito Eggnog

Celebrate the holidays with a fun spin on this classic cocktail. Creamy coconut adds the right amount of sweetness to make everything merry and bright.

Serves: 12Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 12


  • 6 large eggs
  • 2 egg yolks
  • ⅔ cup sugar
  • ⅛ tsp. salt
  • 2 cups whole milk
  • 2 cups coconut milk
  • ½ cup black spiced rum
  • 2 Tbsp. vanilla
  • ¾ cup grated sweetened coconut
  • 1 cup sweetened whipped cream
  • ½ tsp. grated nutmeg


  • Combine eggs, yolks, sugar, and salt in a large pot over medium-low heat, whisking until well combined. Add milk and coconut milk in a slow, steady stream until incorporated. Reduce heat to low. Simmer, stirring constantly, for 25 minutes, or until mixture thickens enough to coat the back of a spoon and reaches 160°F.
  • Strain mixture into a bowl; add rum and vanilla and stir to combine. Cover and refrigerate at least 2 hours.
  • Spread grated coconut on a small plate. Moisten glass rims with water, then dip into coconut. Carefully pour eggnog into glasses, top with whipped cream, and sprinkle with nutmeg.