This week on The Sporkful podcast, Tania Lopez (aka Coqui the Chef) joins Dan to talk about coquito, a boozy drink made with coconut milk, spices, eggs, and rum and traditionally enjoyed at Christmas in Puerto Rico.

Tania is a mother, and her cooking classes for children focus on healthy eating. She has adapted her coquito to be lighter and, for children, alcohol-free. She graciously shared her recipe (below) with Sporkful readers.

And if you want to learn how to make Tania's coquito, sign up for her cooking classes here!

Coquito Lite

Serves 15 oz bottle

1/2 cup of fresh coconut milk
1 13 oz can of coconut cream (Coco Lopez)
1 12 oz can of 2% low fat evaporated milk (optional)
2 eggs (optional)
2 egg yolks (optional)
1 tsp ground cinnamon
1 tsp vanilla flavor
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
Bacardi Rum (optional; to taste)
Blender
Pitcher/glass bottle

Blend cream of coconut for a few seconds.

Add eggs and yolks, blend for about 30 seconds. (optional)

Stop the blender, add coconut and evaporated milk one at a time, blend again.

Add spices and rum (optional). Blend again. Taste.

Chill for about one hour before serving and keep the coquito cold.

Note: If you are using raw eggs and yolks, add rum to avoid salmonella.

Note: For kid-friendly coquito, omit eggs and rum.

Photo: Flickr CC/Oscalito