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La Factoria’s take on the holiday classic.

Puerto Rico’s most famous festive beverage, Coquito—which means “little coconut”—is a holiday staple. The drink bears a similarity to Egg Nog, swapping coconut milk and cream of coconut for Egg Nog’s eggs and heavy cream, but Coquito retains the boozy backbone—in this case, Puerto Rican rum. At San Juan cocktail bar La Factoria, co-owner Roberto Berdecia includes a spice-infused coconut milk and whips up large batches to keep on hand throughout the season. “You would drink this after dinner, served in a small, short glass,” Berdecia says.


Yield:15-20 servings
  • 30 oz. gold Puerto Rican rum
  • 15 oz. spiced coconut milk
  • 15 oz. cream of coconut (such as Coco López)
  • 15 oz. sweetened condensed milk
  • Tools:blender
  • Glass:cocktail
  • Garnish:grated cinnamon


Combine all of the ingredients in a blender and blend until well-mixed and frothy. Seal in an airtight container and refrigerate until well-chilled.

Spiced Coconut Milk In a saucepan over medium heat, combine 15 oz. (1 can) of coconut milk with 2 cinnamon sticks, 3 whole cloves, 2 star anise and 3 allspice berries. Bring the mixture to a simmer, then reduce the heat to low, and simmer for 30 minutes. Strain through a mesh strainer, then cool before using.

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