Active Time

　　10 minutes

　　Total Time

　　10 minutes plus chilling

　　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.

　　

Ingredients

Makes 8 cups (sixteen 4-ounce servings)

　　1 12-ounce can evaporated milk

　　2 large egg yolks

　　1 15-ounce can unsweetened coconut milk

　　1 14-ounce can sweetened condensed milk

　　1 cup white rum

　　¼ teaspoon ground cinnamon, plus more or cinnamon sticks for garnish

　　Pinch of salt

　　

Step 1

Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.

　　

Step 2

Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving. 

　　Editor’s note: This recipe was originally published in ‘Gran Cocina Latina’ and first appeared on Epicurious in October 2013. Head this way for more of our favorite big-batch cocktails →

　　Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton. Buy the full book from Amazon or AbeBooks.