Made by Oscar Leon, a bartender at Happy Accidents since it opened in 2021, the Bizcochito Coquito celebrates his New Mexican and Puerto Rican heritage. It can be made with or without alcohol and is best in big batches.

  • 4 pieces star anise
  • 4 pieces clove
  • 2 cinnamon sticks
  • 3 cans unsweetened coconut milk*
  • 3 cups sugar*
  • *You can substitute 6 cans of Coco Lopez instead of coconut milk and sugar
  • 1 liter coconut water
  • 1⅓ounce freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 drops orange oil (alternatively, 1 tablespoon fresh orange zest)
  • 750-ml bottle Puerto Rican rum, optional

Makes 3 liters

1. In a large pot, toast hard spices until fragrant. Add coconut milk and sugar and whisk. Bring to a boil, then remove from heat. Add the remaining ingredients except rum and whisk to combine.

2. Once cool, add rum. (To make drinks individually, combine 2 ounces of coquito mix with 1.5 ounces of rum.)

Tip: Make coquito mix the day before you want to drink it. It’s best when all the spices have time to rest and infuse together.

This recipe originally appeared in "Holiday Spirits" by Maria Manuela.