The Pistachio Coquito Recipe is a creamy, nutty holiday drink. It’s inspired by the traditional Puerto Rican Coquito, known as coconut eggnog.
This version adds pistachios for a rich, smooth twist. The flavor is sweet, earthy, and festive. It’s perfect for Christmas, New Year, or cozy winter nights.
Every sip feels like comfort and joy. The Pistachio Coquito Recipe combines tropical flavor with nutty goodness. It’s a simple drink but tastes luxurious.
The pistachios blend beautifully with coconut milk and condensed milk. The color is soft green and very appealing. You’ll love making and sharing it with family and friends.
When I First Introduced To It
I first tried the Pistachio Coquito Recipe at a Christmas party. One sip made me fall in love. It felt creamy, sweet and festive—pure joy in a glass.
Recipe Detail
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Servings: 6 glasses
- Calories: Around 340 per serving
- Course: Drinks, Dessert
- Cuisine: Puerto Rican-Inspired
Full Equipment List
You’ll need these tools for the Pistachio Coquito Recipe:
- Blender
- Medium saucepan
- Fine mesh strainer
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Glass bottles or jars for storage
- Funnel for easy pouring
Full Ingredients List
For this creamy Pistachio Coquito Recipe, gather these:
- 1 cup shelled pistachios
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) cream of coconut
- 1 cup white rum (optional)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- A pinch of salt
- Crushed pistachios for garnish
Step-by-Step Preparation
Follow these easy steps to make the Pistachio Coquito Recipe:
Step 1: Soak the pistachios
Soak pistachios in hot water for 10 minutes. This makes blending smooth and creamy.
Step 2: Blend the base
Drain pistachios and add to blender. Add coconut milk, cream of coconut, evaporated milk, and condensed milk. Blend until silky.
Step 3: Add flavors
Pour the mixture into a saucepan. Add cinnamon, nutmeg, vanilla, and salt. Warm on low heat for five minutes. Don’t boil.
Step 4: Cool and mix
Let it cool completely. Add rum if using. Stir gently to mix well.
Step 5: Strain and store
Strain the liquid to remove solids. Pour into glass bottles with a funnel. Chill for at least two hours before serving.
Step 6: Serve and enjoy
Shake the bottle before pouring. Serve in small glasses. Sprinkle crushed pistachios on top.
Recipe Tips
- Use unsalted pistachios for balanced sweetness.
- Chill the drink overnight for a deeper flavor.
- Don’t skip straining—it gives a smooth texture.
- Add a few drops of green food color for a festive look.
- Store in airtight bottles for up to one week.
- Shake before serving, as natural separation happens.
- Adjust rum to taste, or skip for a non-alcoholic version.
Pistachio Coquito Recipe Sides
Toasted Coconut Cookies
These cookies pair perfectly with the creamy Pistachio Coquito Recipe. Their crunch balances the drink’s smoothness.
Cheese Empanadas
A savory snack that cuts through the sweetness. The salty cheese and crisp shell match well with this nutty drink.
Cinnamon Sugar Churros
Warm churros with a hint of spice are amazing with Coquito. Dip them into the drink for a cozy treat.
FAQs About Pistachio Coquito Recipe
Can I make the Pistachio Coquito Recipe without rum?
Yes! It tastes great even without alcohol.
Can I use almond milk instead of coconut milk?
You can, but it will lose the tropical flavor.
How long does it last in the fridge?
Up to one week when stored in sealed bottles.
Can I freeze the Coquito?
Yes, freeze in small portions. Thaw overnight before serving.
Is this drink served cold or warm?
Always serve cold. It’s best chilled for full flavor.
Can I make it vegan?
Yes, use vegan condensed and evaporated milk.
Why is my Coquito too thick?
Add a bit of milk or water to thin it out.
What’s the best garnish?
Crushed pistachios or a dust of cinnamon look beautiful.
Conclusion
The Pistachio Coquito Recipe is a true holiday delight. It’s smooth, creamy, and rich with pistachio flavor.
Easy to make and share, it adds warmth to any celebration. Each sip feels like a holiday hug. Try it once, and you’ll want it every winter season.
Pistachio Coquito Recipe
Ingredients
- 1 cup shelled pistachios
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1 can 13.5 oz coconut milk
- 1 can 15 oz cream of coconut
- 1 cup white rum optional
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- A pinch of salt
- Crushed pistachios for garnish
Instructions
Step 1: Soak the pistachios
- Soak pistachios in hot water for 10 minutes. This makes blending smooth and creamy.
Step 2: Blend the base
- Drain pistachios and add to blender. Add coconut milk, cream of coconut, evaporated milk, and condensed milk. Blend until silky.
Step 3: Add flavors
- Pour the mixture into a saucepan. Add cinnamon, nutmeg, vanilla, and salt. Warm on low heat for five minutes. Don’t boil.
Step 4: Cool and mix
- Let it cool completely. Add rum if using. Stir gently to mix well.
Step 5: Strain and store
- Strain the liquid to remove solids. Pour into glass bottles with a funnel. Chill for at least two hours before serving.
Step 6: Serve and enjoy
- Shake the bottle before pouring. Serve in small glasses. Sprinkle crushed pistachios on top.
Notes
- Use unsalted pistachios for balanced sweetness.
- Chill the drink overnight for a deeper flavor.
- Don’t skip straining—it gives a smooth texture.
- Add a few drops of green food color for a festive look.
- Store in airtight bottles for up to one week.
- Shake before serving, as natural separation happens.
- Adjust rum to taste, or skip for a non-alcoholic version.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
