From all the coquito flavors made, the Pistachio Coquito is the favorite of all. The combination of coconut and pistachio is super delicious.
The Pistachio Coquito is definitely the most popular flavor in Puerto Rico. It is no surprise because it is truly delicious.
This pistachio-flavored coquito is made with real pistachios. So it doesn’t have a bad aftertaste of alcohol that some extracts have. All you have is that delicious, nutty taste that pistachios have.
Now, this may be the most liked coquito flavor, but my personal favorite is the mint coquito recipe. Try it now, thank me later!
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Why This Recipe Works
- There are different ways of making.
- Make it with or without alcohol!
Recipe Ingredients
- Tea- The tea is the one used for all the coquitos. It has fresh ginger, cinnamon sticks, cloves, and anise.
- Pistachios- I used real pistachios because I prefer the flavor. It has a nuttier taste.
- Coconut milk- Always use canned coconut milk to get a very creamiest coquito. Plus, it has a stronger coconut taste than the carton of coconut milk.
- Cream of coconut- The cream of coconut adds the sweetness to the coquito.
- Evaporated milk- This is the typical milk that is used because it has a very distinct flavor. You can use any brand you want; it doesn’t make much of a difference in the recipe.
- Condensed milk- The condensed milk also adds sweetness.
- Vanilla & cinnamon- The vanilla and cinnamon add flavor.
Variations
- Vegan Pistachio Coquito- To make a vegan version, you just have to substitute the evaporated and condensed milk for the coconut version. Or just change the evaporated milk for your favorite vegan milk option.
- Rums- The preferred rum is the Bacardi white or gold. But you can use your favorite rum, liquor, or even brandy.
- Ingredients. Some people make the pistachio coquito different. They do it by adding pistachio ice cream and extract. You can also make it this way, and it is very delicious as well.
How to Make Pistachio Coquito
- Step 1: Boil the ginger, cinnamon sticks, anise, cloves, and water over high heat for 10 minutes to make the tea for the coquito. Strain and cool before adding it to the coquito mix.
- Step 2: Add about half of the tea, the pistachio to a blender and blend for 1 minute. You don’t need to boil the pistachios before adding them to the recipe. Continue blending until all the nuts are well-grounded. Add the rest of the tea, rum if you’re adding it, and the rest of the ingredients. Mix for 1 minute and chill or serve right away over ice.
Recipe Tips
- Strain. This coquito has the texture of crushed nuts. If you don’t like a crunch in your drink, strain the coquito before storing.
- Frozen. You can add some ice to the blender with the coquito and make a pistachio frozen coquito.
- Storage. Store the coquito for 5 days in the fridge.
More Creamy Drinks To Try
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Pistachio Coquito
One of the classic flavored coquitos is this Pistachio Coquito. It is a delicious coquito with a smooth nutty taste from the nut.
Ingredients
Coquito Tea Mix
- 1 ½ cups water
- ¼ ounce ginger (1 inch piece)
- 2 cinnamon sticks
- 3 star anis
- 6 cloves
Pistacho Coquito Mix
- 3 cups pistachios in the shell (188g)
- 13.5 ounces coconut milk (1 can)
- 15 ounces cream of coconut (1 can)
- 12 ounces evaporated milk (1 can)
- 14 ounces condensed milk (1 can)
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup rum (optional)
Instructions
- Prepare the tea. In a small sauce pot over high heat, add the water, ginger, cinnamon, star anise, and 6 cloves. Cook for 10 minutes, strain, and let it cool down.
- Make the pistachio mix. First, peel the pistachios if they came in shell. In a blender, add ½ cup of the tea and the pistachios. Blend for 1 minute or until you make a smooth paste.
- Add the other ½ cup of tea, the coconut milk, coconut cream, evaporated milk, condensed milk, vanilla, and cinnamon. Mix on high for 1 minute.
- Add rum if desired, and mix it in for 1 minute.
- Chill or serve immediately over ice. Buen provecho!
Recipe Notes
- Pistachio. If you want to use peeled pistachios, you’ll need 1 ½ cups.
- Drink Texture. You’ll have small pieces of the pistachios that’ll give the drink a small crunch. If you don’t like this, strain the pistachio water before adding the rest of the ingredients.
- You can choose to add rum or not. I like to make it without so it can be a kid-friendly version and add it to each drink. If adding rum, use 1 ounce of rum per drink.
- Yield. Each drink is a little over 8 ounces, without the ounce of rum.
Nutrition
Calories: 812kcal | Carbohydrates: 84g | Protein: 18g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 29mg | Sodium: 147mg | Potassium: 900mg | Fiber: 7g | Sugar: 70g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 326mg | Iron: 4mg
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