If there’s one thing that can make our traditional holiday coquito recipe even more delicious, it’s adding a dash of pistachio (or cocoa, but that’s a different post 😉 ). In case you’re unfamiliar with coquito, it’s a traditional Puerto Rican holiday drink that is similar to egg nog, but with coconut.
The first time I sipped pistachio coquito was actually at a friend’s baby shower and 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 look. But, preferring to keep a more subtle, natural pistachio flavor, I simply added pistachios and pistachio ice cream to modify our own coquito recipe.
You can make a non-alcoholic version of this by just excluding the rum. And while the holidays might be over, I have to say, this makes an excellent coffee creamer with kick. Enjoy!
Pistachio Coquito Recipe
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 can coconut milk
- 3/4 cup shelled pistachios
- 1 cup pistachio ice cream
- 1 cup rum
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- pinch of sea salt
- Pour the pistachios into a food processor or high-speed blender and pulse until it becomes the consistency of a paste.
- Add the pistachios and all other ingredients together in a blender and mix well.
- Refrigerate for at least one hour.
- Serve in small glasses and garnish with a dash of cinnamon.
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