Pistachio Coquito Recipe
Introduction
This Pistachio Coquito is a creamy, festive twist on the classic Puerto Rican holiday drink. Blended with rich pistachio gelato and a touch of cinnamon, it offers a refreshing nutty flavor perfect for celebrations.
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: Pour the coquito into six glasses and garnish each with crushed salted pistachios before serving.
Tips & Variations
- For a non-alcoholic version, simply omit the rum and add additional coconut milk or pistachio gelato for creaminess.
- Use roasted pistachios for a deeper flavor when garnishing.
- If you prefer a thinner consistency, reduce the amount of gelato or add more ice.
Storage
Store any leftover coquito in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and add a few ice cubes to refresh the frothy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare pistachio coquito ahead of time?
Yes, you can blend it a few hours in advance and keep it refrigerated. Just give it a good stir or re-blend briefly before serving to restore its creamy texture.
What can I use if I don’t have pistachio gelato?
You can substitute with pistachio ice cream or even a scoop of pistachio-flavored sorbet, keeping in mind that the texture may vary slightly.
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Pistachio Coquito Recipe
- Total Time: 10 minutes
- Yield: 6 servings 1x
Description
This Pistachio Coquito is a creamy, tropical twist on the traditional Puerto Rican holiday drink. Combining rich coconut milk and cream of coconut with pistachio gelato and dark rum, this festive cocktail is smooth, flavorful, and garnished with crunchy salted pistachios for a delightful texture contrast. Perfect for celebrations or cozy gatherings.
Ingredients
Liquid Ingredients
- 1 can Coconut Milk (13.5 oz)
- 1 can Cream of Coconut (15 oz)
- 1 cup Dark Rum
- 1 teaspoon Vanilla Extract
Frozen & Dairy
- 2 cups Pistachio Gelato
- 2 cups Ice
Spices & Garnish
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Salted Pistachios, crushed
Instructions
- Combine Ingredients: In a blender, add 1 can of coconut milk, 1 can of cream of coconut, 2 cups of pistachio gelato, 1 cup of dark rum, 1 teaspoon of vanilla extract, 1/2 teaspoon ground cinnamon, and 2 cups of ice. This combination ensures a creamy and flavorful base for the drink.
- Blend Until Smooth: Blend all ingredients on high speed until the mixture is frothy and creamy, ensuring the ice is well crushed and the gelato fully incorporated for a smooth, luscious texture.
- Serve and Garnish: Pour the blended coquito evenly into 6 glasses. Sprinkle each glass with crushed salted pistachios to add a crunchy, salty contrast to the sweet and creamy drink. Serve immediately and enjoy this festive treat.
Notes
- For a non-alcoholic version, omit the dark rum and add extra pistachio gelato for sweetness and creaminess.
- You can substitute pistachio gelato with pistachio ice cream if gelato is unavailable.
- Use salted pistachios for garnish to balance the drink’s sweetness with a touch of saltiness.
- Adjust the amount of cinnamon based on your preference for spice.
- Chill the glasses beforehand for a cooler serving experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Blending
- Cuisine: Puerto Rican
Keywords: Pistachio Coquito, holiday cocktail, coconut milk drink, pistachio gelato cocktail, Puerto Rican coquito, creamy pistachio cocktail
