Pistachio Coquito

If there’s one thing that can make our traditional holiday coquito recipe even more delicious, it’s adding a dash of pistachio. In case you’re unfamiliar with coquito, it’s a traditional Puerto Rican holiday drink that is similar to eggnog, but with coconut.

Living in Florida, I always know the holidays are approaching when the grocery stores set up their seasonal end caps loaded with everything you need to make coquito: the cans of coconut milk, evaporated milk, sweetened condensed milk, and rum all in one convenient spot. Sometimes you’ll even find the bottles right there too, though I’ve gotten in the habit of collecting decorative bottles throughout the year so I’m always ready to make gift-sized batches.

My mom used to make coquito every Christmas when I was growing up. She never added eggs to her recipe since she wanted to keep it more shelf stable to bring it to parties and to give bottles of coquito as gifts. It became a holiday tradition at our house, and it is one that I love to continue.

Pistachio Coquito Recipe

But the first time I sipped pistachio coquito was actually at a friend’s baby shower. I was instantly hooked! Looking online, I found a lot of recipes for pistachio coquito called for pudding mix and green food coloring. And adding food coloring would definitely give it a festive green look.

But, I prefer to keep a more subtle, natural pistachio flavor. So I simply added real ground pistachios and a bit of pistachio ice cream to modify our own coquito recipe.

Tips For Making Pistachio Coquito

You can pulse the shelled pistachios in a food processor, or grind them in a mortar and pestle too.

Shelled vs. Unshelled Pistachios: If you can find pistachios with the shells still on, they tend to be more vibrant green and will give you prettier light green speckles throughout your coquito. It takes a little extra time to remove the shells, but it’s worth it if you want that green color. Pre-shelled pistachios work perfectly fine too, just with a slightly darker, more roasted color. (I’ve tried both, especially pre-shelled when I just wanted the convenience. They taste about the same.)

Pistachio Ice Cream or Gelato: Pistachio ice cream can sometimes be tricky to find depending on the season. If you can’t locate it, pistachio gelato works just as well and often has an even more intense pistachio flavor. The green color of your coquito will also depend on which brand of ice cream or gelato you use, as some are more vibrant than others.

Coconut Milk vs. Coconut Cream: I use coconut milk in this recipe rather than coconut cream so the coconut flavor doesn’t overpower the pistachio flavor.

Blender Size: If you have a smaller blender, you might need to blend this in two batches. Just make sure to divide all the ingredients evenly between batches and blending. I have to do this when I use my smaller Ninja storm. But my big Ninja blender can handle the whole recipe.

Rum Choice: While you can use any white rum you prefer, I like to keep it authentic with Don Q, a Puerto Rican rum that honors the traditional roots of coquito. And if you would like a non-alcoholic version of this pistachio coconut holiday drink, just exclude the rum.

When serving, you can drink pistachio coquito plain, or top with a dash of cinnamon or nutmeg. Even a pinch of ground pistachios look pretty. I sometimes like to add a cinnamon stick for garnish too. I have to confess, it also makes a great coffee creamer with a kick.

The recipe below makes a pitcher (about a liter), which is quite a lot and perfect for a party. But if you’re giving them as gifts, you can use smaller bottles, such as a 16 ounce flip top. Add a little note to let them know that pistachio coquito also makes an excellent coffee creamer with kick.

You Might Also Like

Here are a few of our other favorite holiday recipes, such as the original (plain) coquito, a creamy pumpkin flan, and a hot gin drink that’s perfect for winter. Enjoy!

• Pumpkin Flan Recipe
• Coquito Tres Leches Cake
• How To Make Coquito
• Gin Hot Toddy Cocktail Recipe