Like countless puertorriqueños, entrepreneur Cynthia Sepulveda anticipates the holidays not because of the potential gifts but the opportunity to enjoy a glass of chilled coquito.

Traditionally prepared with coconut milk, egg yolks, milk, sweet condensed milk, vanilla, cinnamon and rum, the eggnog-like drink is attractive and delicious but serves high doses of sugar and fat. Sepulveda wanted to change that.

Flaco Coquito, the healthier coquito, was born in 2011, two years after the death of Sepulveda's grandmother. Her grandmother, who died from cancer, also suffered from diabetes. In honor of her grandmother, Sepulveda altered the family recipe and incorporated changes that would acknowledge the health challenges facing her family, as well as the Latino community.

"I found that I've always been intrigued by the idea of having my own business, I just never had that ah-ha moment until Flaco Coquito" Sepulveda told Latin Post.

"Diabetes is something that plagues my family, my father's side and my mother's side. So, when my grandmother passed away, being that she was the matriarch of our family, everything changed... the holidays, the coquito making, and the pasteles making. All of those specialty items and delicacies we enjoyed so much during the holidays, they halted at that point."

Her grandmother's home, once the epicenter for laughter, family gatherings and enjoyment, had gone quiet. Before, they'd play music and tell stories while they prepared pasteles and coquito. It took two years for the family to continue traditions that started to fade. She, her mom and aunts went on preparing food, and Sepulveda took over the coquito making. She began using less sugar and fat due to diabetes, cancer, high blood pressure and lupus that's plagued her family.

"I thought, Bethenny Frankel has Skinny Girl Cocktails, why not have a Puerto Rican version, Flaco Coquito... you know skinny coquito," said Sepulveda, who spent 15 years in finance before she chose to become an entrepreneur. "I was inspired. I felt like I was being led by my ancestors. I know it sounds kooky, but it felt so right for me, and I honor my grandmother because she was the inspiration behind it all."

Sepulveda began hosting tastings at bars and wanted her product to be on the market by 2013, but her mother's health took a turn for the worse. In early 2015, her mother died from cancer. While dealing with her grief, she continued to focus on Flaco Coquito and took classes that helped to boost entrepreneurial skills and concept realization. Her mother's spirit helped her to move forward and gave her the will to recognize the energy, realness and purpose of Flaco Coquito.

Sepulveda has been filling preorders from lounges, liquor stores and restaurants and building the brand. A Florida-based distillery will produce the coquito, and the product is expected to hit the market in February. She's now working on a bottle design, and she's been approved for distribution in New York, New Jersey, Connecticut and Florida.

"The coquito is going to be vegan and non-dairy, and it's going to be made with coconut, brown sugar, vanilla bean, cinnamon sticks, and one or two secret ingredients," Sepulveda said.

"The coquito tastes fresh and it's tasty. Also, I want to develop a recipe book, which will be provided for free on the website, and people will be able use the base to make flavored coquito: chocolate, pumpkin or whatever. I have over 25 different flavors."

For Sepulveda, the product and brand development has been amazing, but the small business owner also looks forward to becoming monetized, so she can began hiring people. According to her, "That's the fun part, employing people and giving back to the community. I'm actually looking forward to that."

Community is a huge part of Sepulveda's philosophy. Also, she's grateful for the support of the National Conference of Puerto Rican Women, Las Comadres, local art affiliations and the many other groups that helped her along the way. Also, she plans to bring product to El Barrio and midtown first.

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Try making your own coquito at home, use the Terry Hope Romero's recipe, featured on VeganLatina.com.

Coquito Bonito

  • 2 1/2 cups sweetened vanilla coconut milk beverage (like So Delicious Coconut Milk) or almond milk
  • One 14 ounce can coconut milk, regular or reduced fat
  • 1 cup light brown sugar
  • Two 3 inch cinnamon sticks
  • Peel of one lime, sliced into 1 inch wide strips
  • 1 inch thick slice of fresh ginger
  • 6 cloves
  • 3 tablespoons cornstarch or arrowroot powder
  • 8 ounces white rum
  • 1 teaspoon coconut extract
  • For garnish: ground nutmeg and ground cinnamon

In a large sauce pan combine 2 cups coconut beverage/almond milk, coconut milk, brown sugar, cinnamon stick, lime peel and cloves. Bring mixture to a simmer over medium heat for 2 minutes, stirring occasionally. Reduce heat to low, cover and simmer for another 5 minutes. In a measuring cup whisk together remaining ½ cup coconut beverage/almond milk and cornstarch/arrowroot powder. Using a wire whisk slowly stir in arrowroot mixture into simmering almond milk mixture. Turn up heat to medium and cook mixture until thickened slightly and it looks opaque, about 5 minutes, but do not let mixture boil. The cornstarch/arrowroot is done cooking when no floury flavors remain and the mixture has a silky texture. Remove from heat and let cool 20 minutes.

Pour the mixture through a mesh strainer into a large blender jar, discard the spices and add the rum and coconut extract. Blend until frothy. Use a funnel to pour into glass bottles, seal tightly and refrigerate until well chilled, at least 4 hours or overnight. Before serving either blend again or shake bottle vigorously. Top each serving of coquito with a little ground cinnamon and freshly ground nutmeg.

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