In the States, the traditional Holiday drink is Eggnog. In Puerto Rico, it is Coquito. This super sweet, alcoholic concoction is a crowd favorite at any holiday gathering.

There are many recipes for Coquito, all slightly different. They all involve cream of coconut and rum. So how bad could any of them be?

Our first year here, Ray took it upon himself to find the best tasting recipe. We tried many recipes, and tweaked and tasted (it’s a tough job, but someone has to do it!) until he came up with one he considers to be the best. He labels it "Gringo" Coquito. When we bring it to parties, there’s always a comparison of the different homemade Coquitos, and ours is usually judged a winner.

Here’s our Coquito recipe

• 2 cans of coconut cream (Coco Lopez)
• 1 can condensed milk (12 – 14 ounces)
• 1 can evaporated milk (12 – 14 ounces)
• 1 teaspoon of vanilla extract
• 12 -16 ounces white rum (adjust to taste, may be omitted)
• ½ tablespoon ground cinnamon
• couple shakes of ground nutmeg
• one shake of ground cloves

Put everything into a blender and give it a quick mix. Don’t mix it too long, or it will get chunky. Don’t over-do the cloves, too much makes it gross. If you omit the rum, you might want to add a little water to cut some of the sweetness.

Store in the refrigerator in an old rum bottle, and serve chilled or at room temperature.

Disfruta y Felicidades!