Pistachio Coquito Recipe
Introduction
Pistachio Coquito is a creamy, festive twist on the classic Puerto Rican holiday drink. This smooth blend of pistachio gelato and traditional flavors makes for a delightful and refreshing treat perfect for any celebration.
Ingredients
- 1 can Coconut Milk
- 1 can Cream of Coconut
- 2 cups Pistachio Gelato
- 1 cup Dark Rum
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 2 cups Ice
- 1/4 cup Salted Pistachios
Instructions
- Step 1: In a blender, combine the coconut milk, cream of coconut, pistachio gelato, dark rum, vanilla extract, ground cinnamon, and ice. Blend until the mixture is frothy and creamy.
- Step 2: Divide the coquito evenly among six glasses and garnish each with crushed salted pistachios for added texture and flavor.
Tips & Variations
- Use full-fat coconut milk for a richer texture.
- For a non-alcoholic version, substitute the dark rum with additional coconut milk or almond milk.
- Chill ingredients beforehand to keep the coquito extra cold and refreshing.
Storage
Store any leftover coquito in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation may occur. This drink is best enjoyed chilled and does not reheat well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Pistachio Coquito ahead of time?
Yes, you can prepare it up to a day in advance and keep it refrigerated. Just give it a good stir or shake before serving to recombine the ingredients.
What if I don’t have pistachio gelato?
You can substitute with pistachio ice cream or even use plain vanilla gelato with a handful of finely chopped pistachios for flavor and texture.
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Pistachio Coquito Recipe
- Total Time: 10 minutes
- Yield: 6 servings 1x
Description
This delicious Pistachio Coquito is a creamy, tropical twist on the traditional Puerto Rican holiday drink. Blended with coconut milk, cream of coconut, pistachio gelato, dark rum, and warm spices, it offers a rich, frothy, and nutty beverage perfect for festive occasions or a flavorful treat year-round.
Ingredients
Liquids and Creams
- 1 can Coconut Milk (13.5 oz)
- 1 can Cream of Coconut (15 oz)
- 1 cup Dark Rum
- 2 cups Pistachio Gelato
Flavorings & Spices
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
Other Ingredients
- 2 cups Ice
- 1/4 cup Salted Pistachios, crushed (for garnish)
Instructions
- Combine Ingredients: In a blender, pour 1 can of coconut milk, 1 can of cream of coconut, 2 cups of pistachio gelato, 1 cup of dark rum, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 2 cups of ice.
- Blend Until Smooth: Blend all the ingredients together until the mixture is frothy, creamy, and smooth, ensuring the ice is fully incorporated.
- Serve and Garnish: Pour the pistachio coquito evenly into 6 glasses. Sprinkle each with crushed salted pistachios for garnish and extra flavor.
Notes
- For a non-alcoholic version, omit the dark rum.
- Use salted pistachios for a nice contrast of salty and sweet flavors; you can substitute with unsalted if preferred.
- The pistachio gelato adds a unique creamy texture; if unavailable, a good quality pistachio ice cream could be used as a substitute.
- Serve chilled for the best refreshing experience.
- This recipe yields about 6 servings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Puerto Rican
Keywords: pistachio coquito, pistachio coquito recipe, holiday coquito, coconut rum drink, creamy pistachio cocktail, Puerto Rican coquito
