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This Keto Coquito Spanish Eggnog Recipe offers all the flavor of Coquito without the guilt. It’s the perfect winter holiday drink for kids and adults. A Puerto Rican twist to traditional eggnog, it includes coconut cream for a bit of a tropical flavor. If you enjoy eggnog, then you must give this version a try!
What is Keto Coquito?
My husband “cooks” about one time per year! His signature dish is actually a drink: Coquito! Coquito, sometimes called Puerto Rican Eggnog, is basically a Spanish version of Eggnog.
Like traditional Eggnog, it’s milky and custardy. It also includes flavors like vanilla and cinnamon.
One difference between Coquito and traditional eggnog is that most of the milk in traditional recipes is replaced with coconut cream, giving Coquito a coconut flavor.
Ingredients in Keto Coquito Spanish Eggnog:
- Heavy Whipping Cream with Vanilla Keto Shake (or Sugar-free Condensed Milk)
- Egg Yolks
- Coconut Cream
- Almond Milk or Coconut Milk
- Ground Cloves
- Ground Cinnamon
- Vanilla Extract
- Keto Sweetener
- Rum (optional)
How to make Keto Puerto Rican Eggnog:
Making Keto Coquito is actually quite easy. And it’s very similar to making regular eggnog. There are two main steps.
Temper Your Eggs
First you need to temper your egg yolks. This is a process of warming milk. Then, whisking beaten egg yolks in slowly (imagine dropping in one yolk at a time) into the milk. The goal is to incorporate the milk and the eggs so that they become one as to simply scrambling the eggs.
In this recipe, I’m adding egg yolks to a warmed mixture of heavy cream and keto vanilla shake mix.
If you’ve never tempered eggs and would like to learn more, this is a great step-by-step resource for how to temper eggs.
Mix in a Blender
After you’ve tempered your eggs, you simply need to add it and the remaining ingredients for this keto eggnog to a blender. Once mixed, you should allow this drink to chill and thicken a bit in the refrigerator overnight.
Vanilla Shake Mix or Sugar-free Sweetened Condensed Milk:
When I first made this recipe, I used what I had on hand. At the time, I had a bunch of Keto Vanilla Shake and had learned that collagen (one of the ingredients in the shake) could be used as a keto-friendly way to make smoothies and other drinks creamy.
Now that I have more experience. I’ve realized that there are ways to make sugar-free sweetened condensed milk. So, I’ve updated the recipe card to include both ways.
If you are using Sugar-free Sweetened Condensed Milk (recipe below), then you can skip the first two ingredients in the card and temper your eggs with warm coconut milk.
If you have Ketologie Vanilla Shake, you should use it as a shortcut.
How to Make Sugar-free Sweetened Condensed Milk:
- Add 2 cups of heavy cream, 2 tbsp of unsalted butter, 1/3 cup keto brown sugar replacement, and 1 tsp vanilla extract to a pan.
- Whisk the ingredients together and cook on low until the milk reduces by half (~30-40 minutes)
Other Keto Holiday Drink Recipes:
Keto Dirty Chai Tea Latte RecipeGet this recipe
Easy Keto Hot Chocolate RecipeGet this recipe
- 1.5 cups Organic Heavy Whipping Cream or Sugar-free Condensed Milk - see the blog post for a recipe
- 1 scoop Ketologie Vanilla Shake or Sugar-free Condensed Milk - see the blog post for a recipe
- 1 cup Unsweetened Coconut Milk or almond milk
- 3 egg yolks beaten
- 2 cups Unsweetened Coconut Cream
- 1/2 cup rum optional
- 1/4 cup water
- 1/2 tsp ground cloves
- 1/2 tsp Ground Cinnamon
- 2 tsp Amoretti Vanilla Madagascar Bourdon Extract
- 2 tbsp Granular Monk Fruit Erythritol (Besti)
- If you are using Keto Vanilla Shake: Add the heavy cream and Ketologie Vanilla Shake to a small pot and whisk it to incorporate the powder mixture. Bring the milk and Ketologie mixture to a simmer. Then, remove the milk from the heat & prepare to whisk in the eggs.
- If you are using Sugar-free Sweetened Condensed Milk: Skip ingredients 1 and 2 and warm your coconut milk. Bring the milk to a simmer. Then, remove the milk from the heat & prepare to whisk in the eggs.
- Temper the eggs: Whisk about a third of the beaten egg yolks into the milk. Ensure that the yolk is fully incorporated before adding more. Adding the egg yolks too fast might cause them to cook and no one wants scrambled egg bits in their eggnog. Repeat until all of the egg yolks are in incorporated.
- Return the pot with the yolk and milk mixture to the heat. Turn the heat to medium low and continue to whisk until the mixture thickens just enough to coat the back of a wooden spoon (~5 minutes).
- Pour mixture into a blender with the remaining ingredients and blend
- Allow the mixture to cool then store in the refrigerator overnight (for best flavor) or until chilled. This drink will thicken overnight so don’t worry if it seems too loose.