It’s officially Coquito season!!! Actually, it’s Coquito season all year at The Dining Traveler HQ, but I digress. We decided to do something a little different with coquito this year. We made Pistachio Coquito. There are several versions out there, so I played around with the recipe until I found my favorite.
What Makes Pistacho Coquito Special
I don’t like to cook with food coloring, so I made this Coquito de Pistachio with fresh pistachios. I call my Pistacho Coquito my VIP Coquito because I use fresh pistachios shelled and peeled by hand. You can also use pistachio puree, but I feel the flavor is better using fresh ones. You can do this part the day before to save some time. It’s time-consuming but so delicious!
Shelling and Peeling Pistachios
Shelling and peeling pistachios is a time-consuming process, so I recommend doing this part the day before. Sit in front of the TV or make an assembling line for your family members (I mean, they should be working for their pistachio coquito) and start shelling! Place the shelled pistachios in a bowl and pour boiling water and let them sit for a minute. Peeling the pistachios will allow the green color to come alive in the pistachio coquito. Tip: use a strong blender. I love my Vitamix for this type of project. I got it as a gift five years ago and it’s still running strong!
Serve the Pistachio Coquito
I suggest letting the pistachio coquito sit overnight for the flavors to come through. I present mine in coupe glasses for a sophisticated look. I love buying coupe glasses at thrift shops. Sometimes I’ve found some for less than a dollar! Sprinkle crushed pistachios on top of your coquito, and you have a beautifully festive drink!
How to Make Pistachio Coquito
Pistachio coquito is a fun variation of the classic coquito. Made with fresh pistachios and a little fresh ginger for an extra kick, it’s the perfect dessert drink for your holiday party!
- Prep Time: 60 Minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Drinks
- Cuisine: Puerto Rican
Ingredients
1 cup of pistachios, shelled and peeled
12 oz can of evaporated milk
1 inch of fresh ginger (optional)
13.5 oz can of unsweetened coconut Milk
1/2 cup of sweet condensed milk
15 oz can of cream of coconut milk
3/4 to 1 1/2 cups of white rum (my choice is Don Q). If you don’t consume alcohol, you can skip this ingredient.
ground pistachios for garnish
Instructions
Mix all ingredients in the blender, blend 3-5 minutes until smooth
Serve cold with a sprinkle of ground pistachios to taste
