Christmas in Puerto Rico isn’t complete without a glass of cold Coquito (co-kee-to). If you haven’t heard of Coquito, my heart breaks for you because it’s the best thing ever! I like to think of it as the spunky, better-tasting cousin of eggnog, even though it has nothing in common with eggnog.

Coquitos Receta is a thick and sweet Puerto Rican festive punch with coconut, cinnamon, and rum. One batch is enough for a party. Try it in instead of eggnog!

If you’ve never tried Coquito, I prefer to think of it as tropical eggnog. (Except for coquitos Receta, which tastes excellent.) Sorry, eggnog fans!) The secret to the best-tasting one is fat, specifically egg yolks. Traditional recipes, such as those in Yvonne Ortiz’s A Taste of Puerto Rico (a must-have Puerto Rican culinary bible), use raw egg yolks; however, I like to mix granulated sugar with the egg yolks over indirect heat to give the Coquito an almost custard-like texture and to kill any bacteria. This Coquito dish is rich and creamy, with different coconut milk, cinnamon, nutmeg, and rum!