Noche Buena is all about celebration and great vibes, wrapped in the rich tapestry of aromas and tastes that characterize Latin Christmas traditions. It’s a special time of the year when you can gather with your loved ones, reminisce, and look forward to what’s to come. Part of what makes any Noche Buena so magical is the array of flavors found in traditional dishes like pasteles (or tamales), filling the air with the irresistible scents of seasoned meats and aromatic spices.
The festive spread of food and drinks is a perfect way to tie in family and culture, making the holiday season extra special. From the warm, comforting embrace of abuelita’s cooking to the spirited clinking of glasses filled with coquito, every bite and sip carries the essence of cherished memories and shared traditions.
To help cultivate those memories during your family’s cena, LATINA rounded up five different coquito recipes, for all cocktail lovers, no matter the spirit. From a Hornitos Coquito con Reposado, to a Hennessy Coqui Cocktail, there’s something for everyone. To make the traditional holiday drink, you’re going to need some key ingredients, including liquor, evaporated milk, nutmeg, vanilla extract and more. Check out the complete recipe for each cocktail below.
The Hennessy Coqui Cocktail (Cognac)
The Hennessy Coqui Cocktail. Courtesy of Hennessy.
Ingredients:
1 cup Hennessy V.S.O.P
0.5 cup rum
2 oz Frangelico™
0.75 cup evaporated milk
0.25 cup coconut cream
2 egg yolks
1 tsp vanilla extract
Preparation:
Combine the ingredients in a blender. Blend lightly as to avoid foam. Leave chilled in the refrigerator for 3-4 hours and serve either neat or over ice in Punch or Rocks glasses. Garnish with grated nutmeg.
Tito’s Coquito (Vodka)
Tito’s Coquito. Courtesy of Tito’s.
Ingredients:
200 mL Tito’s Handmade Vodka
14 oz sweetened condensed milk
12 oz evaporated milk
6 oz cream of coconut
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
Preparation:
Leaving out Tito’s Handmade Vodka, add all ingredients to a saucepan over medium heat and bring to a simmer while stirring constantly. Remove from heat and let cool. Then add Tito’s and stir to combine. Transfer to a resealable bottle with 1 cinnamon stick and chill in the refrigerator. Serve chilled or over ice and garnish with a cinnamon stick.
Buchanan’s Coquito (Whisky)
Buchanan’s Coquito. Courtesy of Buchanan’s.
Ingredients:
(Serves 15)
21 oz Buchanan’s Deluxe 12YR
14 oz sweetened condensed milk
12 oz evaporated milk
15 oz cream of coconut
0.5 oz vanilla extract
1 tsp ground cinnamon
Preparation:
Mix the Buchanan’s DeLuxe 12 YR, sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract and ground cinnamon, stir until combined and chill before serving.
Bacardí Coquito (Rum)
Bacardí coquito. Courtesy of Bacardí.
Ingredients:
1 L Bottle Bacardí Superior rum
15 oz cream of coconut
14 oz condensed milk
12 oz evaporated milk
2 tbsp vanilla extract
cinnamon to taste
Preparation:
Pour all ingredients into a large punch bowl and mix. Refrigerate until chilled and serve.
Hornitos Coquito Con Reposado (Tequila)
Hornitos Reposado. Courtesy of Hornitos.
Ingredients:
2 cups Hornitos Reposado Tequila
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 cup coconut milk
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
Preparation:
Mix all ingredients in a blender at high speed. Pour into an airtight container (option to strain through a fine strainer or cheesecloth). Refrigerate for a minimum of 2 hours. Shake or stir well before serving. Serve cold in a cocktail glass. Garnish with ground cinnamon or a cinnamon stick.
Share only with 21+. Please drink responsibly.
