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Kiko "Coquito"


Article by Brenda Alicia Torres

Photography by Rican Vegan, Canva, Sedano's

For years, I have used what I thought was the most amazing Coquito recipe (eggs, rum and all)! son comes home for Thanksgiving and designs his own mix. And guess what? No eggs. I am in love with my new Coquito this season - and all credit goes to "Kiko", my 22 year old active duty Air Force bombardier hydraulics engineer. What exactly do they do on those planes? (Ha, ha - I am all smiles!)

"Keep calm. Coquito Season is here!"


  • 1 (15 oz) can of (Coco Lopez) Cream of Coconut
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1 (13.5 oz) can Coconut Milk
  • 1 (5 oz) can Evaporated Milk
  • 2 cinnamon sticks
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 14 oz of Bacardi Rum (just use the condensed milk can to measure)
  • OPTIONAL - shredded coconut for garnish
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What to do...

  1. In a large pitcher with a lid (this will make about 57 oz of Nog), add the rum and cinnamon sticks. Let it soak for at least an hour.
  2. In a blender, puree all other ingredients. You may need to do so in batches. Pour into the pitcher to blend all thoroughly with the rum/cinnamon sticks mix.
  3. Chill for at least 4 hours and drink right away, or pour into separate airtight bottles or containers for later consumption. You may store for up to a month.
  4. Shake vigorously each time before pouring.
  5. You may garnish with a touch of shredded coconut.
"Coquito - the ultimate coconut experience."