Nochebuena Central: Coquito
Creamy rum and milk punch - a Puerto Rican staple for Nochebuena!
By: Yaidy Santiago | @yaidymakes
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
We're excited to share this delicious sugar-free Coquito recipe that provides all the delicious nostalgic flavor with only quality ingredients. This Coquito can be made with or without alcohol, depending on the sort of night you're having. Hope you enjoy!
Coquito
8
15 minutes
4 hours
Ingredients
4 Loisa Organic Cinnamon Sticks
1 star anise
¾ tsp nutmeg
⅛ tsp ground cloves
Pinch of ground cardamom
1½ cups unsweetened coconut milk
3 cups unsweetened vanilla almond milk
1 cup heavy cream
1 tbsp vanilla extract
¼ tsp coconut extract
¼ tsp rum extract
1 tsp liquid stevia
1 tsp liquid monkfruit
2 tsp stevia-monkfruit granulated blend
2 tbsp cream cheese, softened
Directions
In a large pot over low-medium heat, toast cinnamon sticks and star anise until fragrant (2-3 minutes).
Add all remaining ingredients except cream cheese and sweeteners. Whisk to combine. Bring mixture to a gentle simmer, then reduce heat to low.
Add cream cheese and all sweeteners, whisking continuously until cream cheese is completely dissolved. Turn off heat and remove cinnamon sticks and star anise.
Pour into a glass container and let cool to room temperature with the lid off.
Cover and refrigerate until completely chilled (at least 4 hours). Serve cold with a sprinkle of cinnamon on top.
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Coquito
8
15 minutes
4 hours
Ingredients
4 Loisa Organic Cinnamon Sticks
1 star anise
¾ tsp nutmeg
⅛ tsp ground cloves
Pinch of ground cardamom
1½ cups unsweetened coconut milk
3 cups unsweetened vanilla almond milk
1 cup heavy cream
1 tbsp vanilla extract
¼ tsp coconut extract
¼ tsp rum extract
1 tsp liquid stevia
1 tsp liquid monkfruit
2 tsp stevia-monkfruit granulated blend
2 tbsp cream cheese, softened
Directions
In a large pot over low-medium heat, toast cinnamon sticks and star anise until fragrant (2-3 minutes).
Add all remaining ingredients except cream cheese and sweeteners. Whisk to combine. Bring mixture to a gentle simmer, then reduce heat to low.
Add cream cheese and all sweeteners, whisking continuously until cream cheese is completely dissolved. Turn off heat and remove cinnamon sticks and star anise.
Pour into a glass container and let cool to room temperature with the lid off.
Cover and refrigerate until completely chilled (at least 4 hours). Serve cold with a sprinkle of cinnamon on top.