Our family likes to indulge in a little holiday merriment while opening our Christmas presents. That merriment usually comes in the form of sparkling wine or eggnog. Last year, thanks to a friend of the family, we sipped on generous portions of Coquito. I have been eagerly awaiting the holidays for a chance to indulge once again in this joyous cocktail.

Coquito is similar to American eggnog. From what I have learned so far, it is a beverage traditionally served in Puerto Rico during the Christmas holiday. It appears to be a hotly contested debate whether it is served with or without eggs. I believe a version with eggs is called a ponche creama but I’m not 100% sure. If you have additional information to share please comment below. I would love to know more about this traditional drink. I chose to make it without eggs due to my egg intolerance.

It is incredibly sweet and meant for sipping. Feel free to garnish the drink with a little grated nutmeg or cinnamon.

Coquito

Yield: 4-6 servings

Ingredients:

2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1-2 cups rum*
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Directions:

Blend all ingredients in a blender on high for a few minutes until well-blended. Chill for a few hours before serving.

*I used 2 cups of rum. The drink was very strong. If you want to make a tamer version add 1 cup of rum, blend and then add additional rum to taste.

Recipe courtesy of Food.com