Alumni
Portland Magazine
December 6, 2021
Ever since I was a kid, people have been asking my mom at the beginning of every December, "Hey, is the punch going to be ready?" Her punch is very close to coquito, basically a variation, and it's served at any holiday party. She'll even make little to-go containers to give to friends. It's a big deal in my family, and the recipe is on this old sheet of paper she got from her uncle who passed it down from his grandpa. It's stayed in the family for generations and she's the only one who has it.
I've seen this drink so many times growing up, for as long as I can remember. It was such a big deal when I was finally able to start drinking it. I was like, I'm finally an adult! I get to drink the punch! It's the Christmas drink version of not having to sit at the little kids' table.
You can think of coquito like a Pina Colada without the pineapple. You wouldn't expect a cold drink to be satisfying during a cold season, especially in Oregon, but for me, it has a warm memory associated with it, so it has the same warm feeling.
Puerto Rican Coquito
Makes 16 (4-ounce) servings
Danny McGarry's mom keeps her family's famous punch recipe a guarded secret, but she happily shared this coquito recipe that is very similar.
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can sweetened cream of coconut (such as Coco Lopez)
2 (13.6-ounce) cans unsweetened coconut milk
2 teaspoons vanilla
½ teaspoon to 1 teaspoon ground cinnamon
Pinch salt
2 cups white rum (such as Bacardi or Don Q)
In a large, deep bowl or large pot, combine all the ingredients except the rum. Using an electric hand mixer or a whisk, mix the ingredients well for about 1 minute. Add the white rum and continue mixing for about 2 more minutes. You can also use a food processor.
Use a ladle and a funnel to pour the mixture into glass bottles, taking care not to fill the bottles all the way so there is room for shaking the mixture. Refrigerate for at least 24 hours.
To serve, shake the bottle well to combine and serve in small glasses. Garnish with a sprinkle of cinnamon and a cinnamon stick (cut in half if too long).
Tips:
By Danny McGarry '17, University of Portland social media and web content specialist
Count down to Christmas with us through University of Portland's 25 Days 'til Christmas and find even more festive ways to celebrate the season.
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