Coquito

For many in Puerto Rico, it simply isn’t Christmas without a cup of coquito, a creamy coconut drink made with rum, sometimes referred to as Puerto Rican coconut eggnog. As Christmas Eve approaches, groups of carolers playing the güiro (a percussion instrument made from a gourd), the cuatro (a four-stringed guitar), and maracas are often met with the frothy, chilled holiday drink (whose name means “little coconut”) as they visit friends and neighbors.

This coquito recipe comes from cookbook author and Latin American food historian Maricel Presilla’s Puerto Rican cousin Elbita. It requires minimal prep time and leans on a few staples of traditional Puerto Rican desserts: a can of evaporated milk, sweetened condensed milk, coconut milk, cinnamon (or ground nutmeg), and rum. Choose a white rum to preserve the bright color of your coquito—Puerto Rican rums like Bacardi and Don Q are classic choices, though we also like Banks 5 Island in this drink for a little extra depth of flavor.

Not all recipes for coquito contain eggs, but they add richness and enhance the drink’s frothiness when blended. This coquito recipe starts with a cooked base, so it’s a good eggnog alternative for anyone who doesn’t wish to consume raw egg yolks. Adding egg yolks does have one downside: It shortens the shelf life of the coquito. Still, you should be able to store it in the refrigerator in a glass bottle or mason jar with a tight-fitting cap for up to four days. Give it a shake before pouring, and always garnish with a sprinkle of cinnamon or a cinnamon stick.