For a fresh take on eggnog just look to Puerto Rican coquito

Which explains how I recently fell in love with Puerto Rican coquito, a blend of rum, coconut milk, two different dairy milks, cinnamon and nutmeg.

Once I started digging into coquito, I discovered Puerto Ricans are as passionate about the right way to make it as Southerners are about the right way to make fried chicken.

When Serralles makes coquito, he uses sweetened coconut cream, which is sold as a cocktail mixer.

[...] I wanted a slightly less sweet version, so I substituted canned coconut milk.

[...] of the version you make, it is delicious and easy to prepare.

Because it can be made up to a week ahead, make a batch just to have on hand and offer it to everyone who stops by during the holiday season.

Just before serving, blend again to mix, then serve in chilled glasses.

Nutrition information per serving: 250 calories; 100 calories from fat (40 percent of total calories); 11 g fat (9 g saturated; 0 g trans fats); 15 mg cholesterol; 60 mg sodium; 18 g carbohydrate; 0 g fiber; 17 g sugar; 4 g protein.