Puerto Rican Eggnog Punch (Ponchè de Coquito Puertorriqueño )

ponchè de coquito

So I thought long and hard about what the title of this post should be, because let’s be frank…people are fickle at times, but “ya can’t please everyone, so ya got to please yourself” (sorry, I felt a song coming on).  I decided on calling this post “Puerto Rican Eggnog Punch (ponchè de coquito).”  I could have just called it by what it’s 100% known as which is “coquito” but this is where the controversy would have begun and quite frankly, I didn’t want to deal with the drama upheaval that would follow, sorry.  No I’m not sorry!

This drink originated in Puerto Rico! It’s the stuff that get’s pulled out during this time of the year and it’s synonymous with us Puerto Ricans along with pasteles and dominos. Yeah, you pretty much cannot call yourself Puerto Rican and not have this drink during this time of year.  I saw a meme on Facebook (I would give the person that invented this meme credit, except it has no name so sorry for that), that pretty much describes December and Puerto Ricans:

coquito meme

Nuff said…

Okay back to the controversy at hand — some people have literally gotten offended because some of the recipes out there for “coquito” (including this one) lists egg yolks (a necessary component, I feel, for thickness, creaminess and gosh darn it, because this is a form of eggnog except with more oomph and eggnog includes EGGS dag nabbit!).

Seriously!  This has started an all-out viral war with people claiming in BOLD LETTERS I might add, that “coquito” does NOT include eggs, that what in fact you are having when you add eggs, is ponchè. Well that may certainly sound technically accurate, however, my grandmother who would have been one year away from turning 100 next year had she lived, definitely included eggs in her “coquito” which is the recipe you will be seeing below.  It’s not her exact recipe, because I’ve modified it 100% because I’m a busy woman and “ain’t nobody got time to be cracking cocos” and doing all that grating and squeezing and stuff.  That’s what modern technology has done for us and I take FULL advantage of that, sorry….but if you want to crack those cocos and grate and squeeze and all that jazz, be my guest and if you don’t feel safe using eggs or don’t like eggs, omit them.  In order to clear out any safety concerns, I opt to use this:

pasteurized eggs

Yes, pasteurized eggs so that we don’t get poisoned with salmonella – and that my friends takes care of that!!!!

So stop controversing (not a word I made it up) and enjoy this coquito, ponchè or whatever and however you want to call it because a minute wasted trying to figure out what it should be called, is a minute you waste from enjoying this tropical drink 🙂 .

Without further ado, I present to you, my version of coquito that works for me and my family…

Enjoy y Buen Provechó!

5 from 1 reviews
Puerto Rican Eggnog Punch (Ponchè de Coquito Puertorriqueño )
Recipe type: Drinks
Cuisine: Puerto Rican
Serves about: 1 bottle (1.75L)
My version of Puerto Rican Coquito (ponchè for some) is creamy, rich and filled with bits of grated coconut. Don't let the smoothness of the rum trick you, this drink can and WILL knock you out if you go crazy with it LOL.
  • 4 Egg yolks (for safety, use pasteurized eggs and save the whites for something else)
  • ¼ cup of sugar
  • 1 tbsp. ground cinnamon
  • ¼ tsp. nutmeg
  • 1 can evaporated milk
  • 1 can coconut milk
  • 1 can of cream of coconut
  • 1 can of sweetened condensed milk
  • 1 cup of white rum, Bacardi baby to make it official! (or to taste preference)
  • 1 cup of coconut rum
  • ½ cup of sweetened coconut flakes (optional but so good!)
  • 1 Madagascar vanilla bean (snipped at the ends and scraped, reserve the pod to put into your coquito bottle) or you can use
  • 2 tsps. of vanilla extract instead of the vanilla bean
  • 2 cinnamon sticks (to add to your coquito bottle)
  1. Place all of your ingredients into the blender (except for the rum, vanilla bean pod and 2 cinnamon sticks) blend until smooth.
  2. Add the rum and blend until incorporated.
  3. To your coquito bottle(s), add 2 cinnamon sticks and the vanilla bean pod (if you are splitting it into two bottles, add just 1 cinnamon stick and ½ of the vanilla bean pod to one bottle and then do the same with the other bottle.
Author's Notes

Please NOTE that in order for you to get the lush thickness that makes this drink the best, this coquito (ponchè) has to be refrigerated and enjoyed throughout the days to come. Everyday this drink magically gets better! In my house, though, it's never lasted for more than two days.

Gotta go, because just thinking about it makes me wanna have some, toodles.