Coquito

Coquito was originally made in Puerto Rico, and drinks similar to coquito are found throughout the Caribbean. The drink was inspired by British and American eggnogs, but the Spanish made their own version of eggnog and combined it with coconut milk and local rum, creating coquito. Although milk and sugar were its basic ingredients, Puerto Ricans altered it by adding coconut. The recipe has five main ingredients but is not limited to these: • Evaporated milk • Coconut milk • Coconut cream • Puerto Rican rum • Sweetened condensed milk. Many families have their own variations of the recipe, and these are passed down through generations. ==Variations==

There are many variations of coquito, all based on their location and family traditions. Although all these variations are unique in their own way, they often have one thing in common, and generally that is rum. Some people prefer to make it with another alcohol, such as Spanish liqueur 43, or add bitters. Coquito has become a staple not only for Puerto Ricans but for other Caribbean and Latin communities, and all versions add a personal touch. Seed and nut milk can be added, with pistachio being the most popular. Other additions include Nutella, coffee, masala chai, fresh fruits, prunes, citrus, and cream cheese with guava. Pitorro rum, which ranges from 80 to 100 proof, is also used to make coquito. Coquito made with pittorro is served in shot glasses sprinkled with cinnamon and nutmeg. While coquito is strongly associated with Christmas it also has taken part on Thanksgiving. Thanksgiving is celebrated in Puerto Rico and Puerto Ricans living outside the island. Traditional thanksgiving flavor are incorporated into the drink such as sweet potato, pumpkin, pecan, and cranberries. ==Preparation==

Depending on the ingredients of choice, coquito can be prepared over the stovetop or in a blender. Gently cooking the ingredients thickens the drink, keeps it from separating, and gives it a longer shelf life. This method usually contains eggs. Rum, vanilla, and other extracts are added after the liquid cools. Combining all ingredients, including ground spices, in the blender—without the addition of eggs—makes a quicker version. This can also result in the drink separating after a few minutes because the fat in the coconut solidifies, causing a chunky coquito with lumps. Coquito is then poured into glass bottles with one or two cinnamon sticks. After coquito is prepared and chilled for a few hours, it is ready to be served. However, it is best made two weeks or more in advance for fullest flavor. ==Events==

El Museo del Barrio in New York City hosts an annual coquito tasting contest called Coquito Masters on Three Kings Day in January. The competition was first established in 2002 and continues each year. ==References==