With only days away until Christmas, now’s the perfect time to start planning all the delicious recipes you’ll want to enjoy with the family during the holiday season. While your seasonal get-togethers aren’t complete without some lechon, tamales or buñelos, you’ll also want to occasionally indulge in a few holiday cocktails. Get in the festive mood and spice up your family functions with this coquito recipe that is guaranteed to be the talk of the fiesta. Coquito, which translates to “little coconut” in English, is a traditional alcoholic beverage that originates from La Isla del Encanto aka Puerto Rico. Often compared to egg nog, the thick and creamy drink is made with spices such as cinnamon and nutmeg, coconut milk, and, in some occasions, eggs. Sip on this timeless classic during Noche Buena and make wonderful Christmas memories.

MORE: Raise a glass and celebrate with these festive cocktails

Hennessy Coquito

Ingredients:

• 12 oz Hennessy V.S Cognac 
• 14 oz sweetened condensed milk 
• 16 oz coconut milk 
• 12 oz evaporated milk 
• ½ tsp cinnamon powder 
• ¼ tsp clove powder 
• ¼ tsp nutmeg powder 
• 1 tsp vanilla extract 
• Garnish: Cinnamon Stick 
• Glass: Rocks 

Preparation:

1. Combine all ingredients in a blender and blend until smooth.
2. Immediately transfer to sealed container and refrigerate until cool.
3. When ready to serve, pour over ice into rocks glass, garnish with cinnamon stick. 

Dano’s Coquito Recipe

Ingredients:

• 4 parts Evaporated Milk (48 oz.)
• 4 parts Condensed Milk (56 oz.)
• 3 parts Coconut Cream (36 oz.)
• 2 parts Dano’s Reposado (25 oz.)
• 4 Dashes Vanilla Bitter
• Grated Cinnamon & Nutmeg

Preparation:

1. Blend all together, chill and serve, garnish with cinnamon stick.

Grand Brulot Coffee Coquito

Ingredients:

• 1 1/2 cup Grand Brulot
• 1 cup strongly brewed coffee
• 2 cinnamon sticks
• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut (Coco Lopez)
• 4 oz evaporated milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Preparation:

1. Combine evaporated milk, condensed milk, and coconut cream in a blender until smooth.
2. Pour into a large punch bowl.
3. Add coffee, Grand Brulot, and vanilla, and mix well.