The Best Cinnamon for Your Spiced Holiday Drinks

Sometimes considered eggnog’s cousin, coquito originated in Puerto Rico. Families tend to have their own special recipes, but there are a few standard ingredients.

“I think the absolute essential ingredients are coconut milk for richness and flavor, vanilla, warm spices—at least cinnamon—and rum,” says Joe Gitter, a cook at America’s Test Kitchen who specializes in cocktail recipes. Other warming spices may include nutmeg, cloves, star anise, or allspice. If you’re going to make an alcoholic version, Glitter recommends Bacardí Reserva Ocho Rum, a Puerto Rican rum, because of its notes of vanilla, toasty oak, and warm baking spices. You can also make a nonalcoholic version with rum extract as an option.

Haitian cremas is similar to coquito but includes Haitian rum, such as Barbancourt, and adds lime juice or lime zest to the mix.

Some recipes call for raw eggs, as you might use when making eggnog from scratch. “I recommend leaving the egg out, but if you want to add it, strongly consider using a liquid pasteurized egg product that comes in a carton,” says James E. Rogers, PhD, CR’s director of food safety research and testing.

In terms of healthfulness, Dalina Soto, RD, also known as Your Latina Nutritionist, says you’re getting carbs, sugar, and alcohol. “Not much nutrition that one would need—but it’s delicious and not everything needs to be healthy,” says Soto, whose family makes coquito every year. “We can enjoy traditional drinks like this as part of our holiday traditions without guilt.”