It isn’t Christmas in Puerto Rico without coquito (Spanish for “little coconut), a rum punch enriched with coconut milk, sweetened condensed milk, and egg yolks. It was originally created with pitorro, a moonshine-esque rum made from sugarcane that’s fermented underground. Coquito variations abound: some recipes call for making your own coconut milk, relying on canned coconut cream, or omitting the eggs. While this version of the eggnog-like drink is finished with ground cinnamon and cinnamon sticks, it can also be garnished with other warming spices like cardamom, cloves, ginger, or nutmeg.