Coquito

Coquito, a traditional Puerto Rican nog, is a staple in many homes during the holidays. It's rich and flavorful without the eggy aftertaste of eggnog that puts some people off. 

If left at room temperature too long, the cream of coconut will start to separate out into chunks; simply re-blend to emulsify.

15-ounce can cream of coconut

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

6 ozs white rum

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1 tsp vanilla extract

Place all ingredients in a blender. Process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator. Serve chilled. 

Masala Chaas (Indian Spiced Buttermilk Drink)

Popular in India for its cooling properties, this tangy-spicy drink is just the thing to settle your stomach after too much rich food. I use kefir here because of its probiotic properties and its flavor parallels to Indian buttermilk. 

Black salt has a distinctive flavor profile and a strong smell that's reminiscent of hard-boiled eggs. Don't be terrified when you take a whiff! Just a little bit adds a mellow, exotic punch to this chaas. Look for it in Indian markets, order it online, or ask me if you're local and I'll give you a bit to try. You can substitute regular salt if you can't find the black salt, but the drink won't be the same without it.

1 small handful mint leaves
1 small handful cilantro leaves
1/2 green chile, seeded
1" of fresh ginger, grated to make 2-3 tsp
1/2 tsp roasted cumin powder
1/2 tsp salt
1/4 tsp black salt
1 1/2 c kefir
1 c water
4-5 ice cubes

Blend all ingredients in blender until mostly smooth. How easy was that? Serves 2.