This tasty twist on eggnog takes you to the tropics with a blend of coconut and warming spices. C&H® Organic Raw Cane Sugar’s slight molasses notes are the bow on this holiday present to lucky guests.

Prep Time
Rest Time
At least 2 hours or overnight
About 3 liters
For the Sweetened Condensed Milk
  • 4 cups Whole milk
  • 1 cup Heavy cream
  • 1 cup C&H® Organic Raw Cane Sugar
For the Coquito
  • 5 ½ cups Unsweetened coconut milk
  • 1 Cinnamon stick
  • 5-6 Whole cloves
  • 1 piece (about 1-inch) Fresh ginger, smashed
  • 2-3 pieces Star anise
  • 3 cups Half and half
  • 2 ¼ cups Homemade sweetened condensed milk
  • To taste Rum (optional)
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Freshly grated ginger

Step 1

Prepare the sweetened condensed milk. In a medium saucepan, combine milk, cream, and sugar. Cook at medium heat until the mixture starts to simmer. Simmer for 30-40 minutes, stirring occasionally, until thickened. Remove from heat and set aside

Step 2

In a medium saucepan, combine coconut milk, cinnamon stick, cloves, ginger, and star anise. Simmer the mixture for 10 minutes to allow all the aromatics to infuse into the coconut milk. Remove from heat and strain the mixture into a large pitcher.

Step 3

Add to the pitcher, the sweetened condensed milk, half-and-half, rum, ground cinnamon, and nutmeg. Mix the mixture until well combined. Place in the refrigerator to rest for 2 hours or overnight. When ready to serve grate nutmeg over each glass.

Coquito makes a great holiday gift. Decorate a clean and sterilized glass bottle and add coquito to it. Enjoy!