Crème de coconut and choice liquor are necessary... no, essential when crafting a pitcher of flavorful and potent Puerto Rican Coquito, particularly in the Collazo household. Roberto Collazo Jr., a warehouse associate at an automotive manufacturing facility, learned the recipe from his father, who learned it from his father before him. Hand-over-hand, the multi-generational holiday favorite was passed down from one man to the next; the drink inheriting the traditions of the older man, but the changing tastes and interests of the younger one.

Known commonly as Puerto Rican eggnog, the spiced and spiked beverage is solely meant for Christmas, but if made according to recipe, there will be enough to last until New Years. The milk-rich drink made with coconut milk, cream of coconut, condensed milk and evaporated milk is a fixture that's a vital part of every Christmas season.

"It's a family tradition that my father handed down to me. He got the original recipe from his Father," Collazo said to Latin Post. "My version only deviated from the original by adding the cinnamon, cloves, and water. Also, straining out the thick part of the crème de coconut, and letting it chill beforehand was my idea, too."

The frothy drink evokes feelings of nostalgia, and shifts moods. No matter if you're the one at the helm or a recipient of the coquito; you'll be changed by not only the flavor and the high alcohol content, but also the visible reactions of those who receive the drink.

"When you taste it, the coquito it will speak for itself. The tradition of having coquito around Christmas time is very important. It almost feels like it's not Christmas without coquito. Even if you don't make it, and you have family that's kind enough to make it for you, you're just as happy," the 28-year-old said. "Because of the high alcohol content of the drink, it's not really one that should be had with a meal. It's meant for a nice drink to sip on or take shots with relatives after dinner or at a party."

Collazo was young when he had his first sip of the thick concoction, but only really got a chance to enjoy the recipe when someone prepared it without alcohol. He thanks his father for teaching him the recipe and the tradition behind it. To him, he'd like to say, "I love you, and all my family! Merry Christmas and happy holiday!"

Roberto Collazo Jr.'s Coquito (Puerto Rican Eggnog) Recipe:

Ingredients:
2 Cans of Coconut Milk
2 Cans of Cream of Coconut
2 Cans of Condensed Milk
2 Cans of Evaporated Milk
6 Egg Yolks
Ground Cinnamon (season to liking)
Cloves
Cinnamon Sticks
Vanilla Extract (add to liking)
750ml Liquor of Choice (Captain Morgan Spiced Rum) I use Bacardi Coco for a nice flavor
Nutmeg (*a dash*)

Directions:
-Mix all canned contents together thoroughly, in a pitcher.
-You can temper the eggs in a double boiler if you want (I never do, and none of my family ever gets sick, lol). I just mix the yolks together and add to the pitcher.
-Add cinnamon and cloves to boiling water. Add half a cup to the pitcher when done. You can add the Cinnamon sticks, at this point, too.
-Place pitcher in refrigerator until chilled. When cold, if you prefer a smoother texture, you can strain the cream of coconut, cloves, and cinnamon.
-Add a dash of Nutmeg
-Enjoy!

(*A vegan Coquito alternative can be made by eliminating eggs, condensed milk and evaporated milk. Instead add Almond Breeze Vanilla Milk.*)

Related