Pistachio Coquito Recipe
The Pistachio Coquito Recipe is a creamy, nutty holiday drink. It’s inspired by the traditional Puerto Rican Coquito, known as coconut eggnog.
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.