Coquito translates to little coconut, and this festive cocktail is big on coconut flavor. Traditionally served around Christmas, the coquito originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk, and spices. It’s delicious when served cold with a light dusting of fresh nutmeg on top.

The Coquito is often referred to as Puerto Rican eggnog. But, these two drinks have their differences. While eggnog has a base of heavy cream and egg yolks and is occasionally spiked with whiskey or rum, coquito always includes rum and coconut.

Try out our coquito recipe this year for a delicious treat—you might never look back!

The Coquito Recipe
Adapted from Delish
Yields 6 to 8 servings

This creamy drink is traditionally served cold. So, make certain to let it chill in the refrigerator until you’re ready to serve. It’s great for holiday gatherings!

Ingredients
2 15-ounce cans of cream of coconut
1 12-ounce can of evaporated milk
1 14-ounce can of sweetened condensed milk
1 cup white rum
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon grated fresh nutmeg, plus more for garnish
Cinnamon sticks, for garnish

Directions
Mix the coquito
In a blender, blend cream of coconut, milk, rum, egg yolk (if using), ground cinnamon, vanilla, and nutmeg until well combined (about 1 to 2 minutes). Taste and add more rum, if desired.

Refrigerate
Pour the mixture into a large container with a lid, cover, and refrigerate until well chilled (at least 2 hours).

To serve
Stir the mixture well to disperse the flavors, and pour into small cups. Garnish each cup with a sprinkle of nutmeg and a cinnamon stick.

To store
The mix will last up to four days stored in an air-tight container in the fridge.