Eggnog, a Christmas staple for centuries, is controversial due to its taste, texture, and reliance on raw eggs, which pose health risks like salmonella. Florko critiques the labor-intensive process of making homemade eggnog, the gloopy texture, and the flavor, which often depends on excessive sugar or liquor to be palatable. Despite its historical significance and widespread consumption, eggnog fails to satisfy many.

Florko discovered coquito, a Puerto Rican holiday drink, which replaces eggnog’s cream and eggs with coconut milk and condensed milk, creating a lighter and more flavorful beverage. Traditionally made during Christmas and shared among friends and family, coquito delivers a luxurious texture without eggs and achieves a harmonious blend of coconut and rum. Unlike eggnog, its preparation is quick and simple, requiring only a blender and a few ingredients like sweetened condensed milk and spices. 

The article highlights coquito’s advantages over eggnog. Coconut milk provides a natural tropical flavor that compliments rum, resulting in a balanced and festive cocktail. Its creamy texture is achieved without the risk or messiness of raw eggs. Recipes for coquito are also more forgiving, as Florko humorously recounts mishaps during preparation that did not compromise the outcome.

Though seemingly unconventional for winter holidays, its versatility and warming cinnamon notes make it a fitting alternative. Florko urges readers to embrace change, likening coquito to other modern updates in Christmas traditions, such as turkey replacing goose or electric lights replacing candles. As Christmas evolves, Florko argues, so should its signature drinks