How coquito differs from eggnog
Eggnog and coquito may appear quite alike when presented in a glass adorned with a cinnamon stick, but their ingredients differ significantly. The rich creaminess of coquito is derived from cream of coconut and sweetened condensed milk, which also contribute to its sweetness. Coquito recipes can vary, with some incorporating coconut milk for a lighter texture. In contrast, eggnog is made with a foundation of milk and heavy cream, along with about six egg yolks. Eggnog is exceptionally thick, bordering on custard-like, while coquito has a creamier, milk-like consistency. Both beverages feature aromatic spices such as nutmeg, cinnamon, and vanilla, with the spice blend being adaptable—sometimes including cloves, star anise, or ginger.
For those following a dairy-free or vegan diet, coquito can be easily adjusted to meet these needs. While cream of coconut is naturally dairy-free, sweetened condensed coconut milk can substitute for the condensed milk.
Similar to eggnog, rum is often added to coquito to create a rich holiday drink. White rum is typically used in coquito, whereas dark rum is the usual choice for eggnog. For a more robust flavor, spiced rum can enhance the coquito. Non-alcoholic versions usually replace the rum with coconut milk to maintain the desired consistency. Coquito is always served chilled, either directly from the refrigerator or over ice, and is almost always garnished with nutmeg or cinnamon.
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