- December 21 is National Coquito Day, celebrating Puerto Rico’s signature holiday drink.
- Coquito is typically made with coconut milk, coconut cream, sweetened condensed milk, and rum.
- Many Puerto Ricans say if it has egg, it’s not coquito—it’s ponche.
No shade to eggnog, but there’s only one creamy, boozy cocktail I want during the holiday season. December 21st is National Coquito Day, a day celebrating the signature Christmas drink of Puerto Rico.
For the uninitiated, coquito—translated to “little coconut”—is typically made with sweetened condensed milk, coconut cream, coconut milk, and rum. It’s rich and creamy, but thanks to the coconut milk, it also has a layer of bright freshness you’d never get from standard eggnog.
Coquito’s origins are subject to debate, but it is undoubtedly a Puerto Rican invention. Some historians claim that it’s a derivative of eggnog, brought over by European colonizers. Others credit the indigenous Taíno community for its invention. But as family recipes have been passed down through the generations, coquito has become a time-honored Puerto Rican tradition and a holiday staple—both on the island and throughout the diaspora.
Over time, riffs on the original recipe gained popularity, with added flavors like chocolate, pistachios, and fruit. Similar coconut-based cocktails have also become popular across the Caribbean. But if you ask any Puerto Rican, there are a few nonnegotiables when it comes to coquito.
For one, you should always opt for Puerto Rican rum. Brands like Don Q and Ron del Barrilito offer both white and aged rums that honor the history and terroir of the cocktail. If you want your coquito even stronger, it’s worth hunting down a bottle of pitorro—a high-proof sugarcane spirit also known as moonshine rum. (The versions sold on shelves in the U.S. don’t capture the same magic, but they’re still a great option.)
There’s another point of consensus among coquito experts: If it has egg, it’s not coquito. Sweetened condensed milk and coconut cream do the heavy lifting, giving you the thick, rich texture. Once you add egg, it becomes something else called ponche, which is still delicious, but not the same thing.
If you’re ready to retire eggnog from your holiday cocktail rotation (TBH, I don’t blame you), I highly recommend giving coquito a try this Christmas.