This is the arrival of Coquito Season!

For the uninitiated, this is generally described as “Puerto Rico’s Egg Nog,” though this is rather off the mark. Apart from the cream content, there is not too much in common. There may be recipes with eggs involved, but this is seen as a newer development, with many considering this a bastardization of the drink. The name Coquito is translated to “Little Coconut,” but based on the recipe and flavor, “Coco Major” would be a more apt label. This is a bottle of the tropics to be sipped around the hearth.

I have grown accustomed to seeing this Christmas signifier in the workplace and cubicle farms, keeping an ear out for those offering up the chance to purchase a homemade bottle in December. Eventually, I had to learn to make my own — not an easy process given that there is not a formal recipe, and usually, the recipes for this concoction are rarely written down. Even with direct contact with an elderly Puerto Rican matron, they are usually not forthcoming. Between family secrets and personalized variables, it means the answer you are most likely to get is, “Oh I’ll just make you a batch myself.”

The history of this drink is completely unknown. Most believe it was developed on the island as an answer to traditional eggnog, with the residents resorting to supplanting the eggs with two island staples: coconuts and rum. The result is a positively blessed representation of both.

So with a recipe being a veiled and moving target, just how does one make it? You begin with a solid base of ingredients, and then you go with personal preferences of elements and measurements, depending on what you and/or your intended recipient prefer. The process is not so involved but there is a level of work to get things to your specific quality. So, if you are not fortunate enough to have a co-worker with the skills, or access to a grandmother from San Juan, we have the best course to take.

The recipe below will be split into two halves. The first is more regimented to give you the foundation, and then the second half is where you can be more flexible and go with your desired pieces. So from here we will embark on the building of this creamy elixir of the islands.

     The Base

In a blender, combine the following:

• 1 Can Coconut Milk

• 1 Can Cream of Coconut (Coco Lopez is the most popular, for an idea)

• 1 Can Sweetened Condensed Milk

• 1 Can Evaporated Milk

• 1 Cup White Puerto Rican Rum

• Cinnamon

Those are the required elements. The variables begin from here. For starters I like to go with slightly more and differing rums. 

• ½ Cup of Spiced Rum (Capt. Morgan, for example)

• ½ Cup Dark Rum

• ½ Cup Coconut Rum

• ½ Teaspoon Vanilla Extract

• ½ Teaspoon Ground Cinnamon

• ¼ Teaspoon Ground Nutmeg

Add all the ingredients in the blender and combine well for about a minute or so. Refrigerate for about two hours and then serve. Garnish with a dusting of cinnamon or a cinnamon stick.

I prefer to forego the nutmeg and add more cinnamon. I also will add some coconut flakes to the mixture, and I have a pitcher with an infuser and fill it with more flakes. You can also sprinkle the flakes in a glass as you serve. 

I once had a nice version where they had used Cruzan Vanilla rum. Really, once you have the starting point, you can be as creative as you feel. Go with your heart, and when you show up at a family event with a bottle, you will be certain to be more popular. Maybe make two batches to be sure you have enough to enjoy yourself.