Coquito, meaning “little coconut” in Spanish, is a decadent, creamy, Puerto Rican holiday staple that packs big flavor.

First introduced to my family by my Puerto Rican brother-in-law, this cocktail comes together in less than 10 minutes and makes enough to share with friends and loved ones, though you’ll certainly want to keep it all to yourself. While there are many variations of a traditional Coquito, and every family recipe has its own spin, the base is fairly simple.

All you need is coconut milk (the canned kind), cream of coconut (Goya Foods makes a great one but Coco Lopez is also popular if you can find it in stores), sweetened condensed milk and evaporated milk. One can of each yields approximately 6 cups but you can double or triple the recipe to your liking.

The drink is spiked with white rum. I used Bacardi Superior but Don Q Cristal is the authentic Puerto Rican option, and it comes to life with a couple of splashes and dashes of warm spices like vanilla, cinnamon and nutmeg. Using a blender or whisk, combine all ingredients to a smooth, creamy consistency—y listo!

Pop it in the fridge and serve chilled with a sprinkle of cinnamon or make it ahead of any holiday festivities. The drink will last up to two weeks in the fridge and the flavors will meld together over time, making it thicker and more decadent.

As for those other variations, some like to add in extra flavors like Nutella, strawberry, banana and pistachio. Here’s the recipe for this version. Happy holidays!