Coquito (Puerto Rican spiced coconut drink)

Christmas in Puerto Rico isn’t complete without a few bottles of Coquito. Often referred to as “Puerto Rican eggnog,” coquito combines the flavors of rich cream and warm spices with tropical flavors like coconut and rum in this holiday drink (if you want to amp up the drink, this is it). .

There can be ways to make a coquettish. The simplest requires little more than mixing coconut milk, coconut cream, evaporated milk, and condensed milk, along with spices like ground cinnamon to foam. Add some rum, chill it in the fridge, and it’s ready to go.

This version is a bit more involved, but pays off with layers of flavor. First, we make a spiced “tea” by infusing condensed milk with whole cinnamon sticks, cloves, and pieces of ginger. Those solids are skimmed off and then mixed with the other ingredients—though we leave out the coconut cream, which gives us a very sweet drink (if that sweetness and coconut flavor is to your taste. , though, we’ll win’ doesn’t blame you for slipping a can of coconut cream).

The last step in our recipe is an optional one, which is to mix in the egg yolks, too, for a richer, creamier drink. It’s not something you see in many blender-only cockito recipes these days, but it’s not unconventional. Add them if you like, or leave them out. Depends on you.

Same goes for rum. Coquito is delicious with or without it, though we find that a smooth bite of alcohol helps balance the flavors.

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