During the holiday season, the beverages - specifically those of the  alcoholic persuasion - are just as important as the food.  I've always  been a big fan of traditional eggnog, but occaisionally, it's nice to  enjoy a little yuletide variety. 

A few years ago, I was gifted with a bottle of coquito, traditional  Puerto Rican eggnog.   I was quickly smitten with the rich coconut and  rum concoction, and insisted on  learning the recipe. So I did,  and now  I'll share it with you!

Why not mix up a few bottles? Gift some to friends, and be sure to keep a few bottles for yourself! Cheers!

Coquito

1 can cream of coconut (Coco-Lopez 15 oz. or Goya)

1 can sweetened condensed milk (Eagle Brand 14 oz.)

4 - 6 eggs fresh or EggBeaters (Pasteurized whole eggs)

(If fresh eggs are used, place in boiling water for a few minutes)

1 tsp. vanilla

Mix in blender

2 cans evaporated milk (Carnation 12 oz. each or store brand)

1 1/2 cups of Bacardi White Rum

Mix with blender ingredients in a pitcher

Place 3 whole cloves in bottom of bottle.  Pour coquito into bottle.  Refrigerate.  Should keep for 8 - 10 days.