It's Coquito time!

It’s the first week of December and this is when I traditionally make my first batch of “Coquito”, the quintessential Puerto Rican holiday drink. Coquito (“little coconut” in Spanish) is our version of the American eggnog.
The history of eggnog is at best sketchy. Many believe it is a derivative of the wine and milk punches from the old world Europe. In America, the punch was made by substituting rum for the wine. The American colonists called rum “grog” so the combination of the milk-egg blend and grog eventually became eggnog. Other experts attribute the term eggnog to come from the use of a small wooden mug called a “noggin” in which the “egg” concoction was served in taverns.
Coquito has many variations but it is basically made with Puerto Rican rum, coconut milk, eggs, evaporated and sweet condensed milks. Spices include cinnamon, nutmeg, anise and cloves. A little known fact is that Carnation Evaporated milk was created in 1899 and has been a favorite ingredient in the making of milk-based dishes ever since.
Coquito is traditionally served well chilled in shot or cordial glasses and may be sprinkled with grated nutmeg or powdered cinnamon.
El Museo del Barrio in New York City will be hosting their very popular annual Coquito Master Qualifier Series tastings on December 19th. Additional information may be found on their website - http://www.elmuseo.org/.
Following is my tried and true recipe for the very best version of coquito:

PR Coquito – the Best Version
by Maria Antonia Rodriguez

**to make a non-alcoholic version, skip the rum and add 1 tablespoon of  rum extract

Spice mixture

2 cups water

8 cinnamon sticks, cut in halves

6 anise estrellado (anise stars)

3 slices of fresh ginger, quarter-sized

10 whole cloves

1 vanilla bean (optional)

1 tsp vanilla extract

Nog mixture

6 large egg yolks

3 12oz cans evaporated milk

2 cans coconut milk

3 14oz cans condensed milk

1-3 cups white Puerto Rican rum (preferably Palo Viejo), based on your taste

Glass bottles, washed in hot, soapy water and rinsed well. Do not use plastic containers because they impart a funny after-taste.

In heavy saucepan mix water, cinnamon sticks, anise, ginger and vanilla bean.  Heat to boiling over high heat.  Reduce heat to medium and simmer spice mixture until liquid is reduced to one cup. Strain mixture, stir in vanilla extract and place in refrigerator to cool.

In medium saucepan with a wire whisk, beat egg yolks and evaporated milk until well mixed.  Cook over low heat, stirring constantly until mixture coats a metal spoon (approx

15-20 mins).  DO NOT BOIL!  Remove from heat and set aside to cool.

In large stockpot, mix spice mixture and coconut milk until well blended.  Add yolk mixture, condensed milk and rum.  Stir until well blended.  Fill bottles using a funnel.  Allow at least 1.0 – 1.5 inch of unfilled space in order to be able to shake coquito in bottle and ensure it is well mixed before serving.

Chill 8 hours or overnight for flavors to fully develop.

Yield: approximately 5 quarts

Serve in cordial glasses and enjoy!  Feliz Navidad!