Here’s The History Of The Rivalry Between Coquito and Crème de Vie

All Latinx folks know that the holidays aren’t the holidays without those trademark winter drinks. The Navidad beverage spectrum is definitely extensive—from ponche caliente to champurrado to canelazo—but two of the most beloved holiday beverages are, sin duda, crème de vie and coquito. These two creamy concoctions are super similar (in the US, crème de vie is sometimes called “Cuban eggnog,” while coquito is known as “Puerto Rican eggnog”), but both drinks have their own fascinating (and mysterious) histories, histories that manifest in seemingly infinite variations at holiday fiestas every year.

Crème de Vie and coquito are sometimes compared to “eggnog” in modern US culture because eggnog is a quintessentially American drink (just think about how famously dairylicious the Midwest is). 

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Most historians believe that eggnog is a relative of a medieval drink called “posset”—a British beverage of curdled hot milk mixed with wine, ale, and spices that was brought over during the 18th century. At the time, brandy and wine were heavily taxed, so rum from the Caribbean was often imported in large, less expensive quantities. Rum, then, was popularly paired with the abundant dairy products cultivated by the colonists, and traditional US eggnog was born.

Some iteration of “eggnog”—used here as a loose term to describe cross-culturally creamy, dairy-based alcoholic winter beverages—is present in just about every Central and South American country. Mexico’s “rompope” adds cinnamon, while Peru’s “biblia con pisco” uses—you guessed it!—pisco instead of rum. But we’re here to talk about crème de vie and coquito, so let’s get to it.

Coquito got its name from its primary ingredient: the coconut.

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With coconut milk and coconut cream as a base, coquito is one of the richest, most delectable tonics one could ever put to their lips. It’s made with Puerto Rican rum, sweetened condensed milk, and other spices (usually vanilla, cinnamon, nutmeg, and cloves). It’s definitely sweet (and is typically served after dinner as a chupito), but it’s balanced out by the warming winter spices. Altogether, it is a well-rounded and deeply indulgent chilly day treat.

The origins of coquito are a bit mysterious, though there are two main theories that propel the imagination deep into its delicious past. Many people postulate that coquito is an outcome of colonization, when the Spanish infiltrated the island back in the early 1500s and brought their traditional version of eggnog with them. Others believe that Coquito is the younger cousin of American eggnog, emerging as a clever way for Puerto Ricans to imbibe during Prohibition (the idea is that the coconut fat could somehow disguise the alcohol, though if you’ve ever smelled a strong glass of coquito, that seems pretty dubious). The most likely source of Coquito is simply Puerto Rico’s abundance of its primary ingredients: coconuts and sugar.

Sugar has been cultivated in Puerto Rico since the 16th century, and its production skyrocketed in the 19th century. Although rum was certainly drunk in Puerto Rico before the 1600s, it did not take hold as an industry on the island until sugar did (rum wouldn’t be rum without sugar, after all). Some people hypothesize that the introduction of sweetened and evaporated milk came from American soldiers, who were familiar with these products after consuming them during wartime.

While we may never know the true origins of this incredible tonic, we can continue to savor coquito at holiday parties until the end of time.

And Crème de Vie? First of all: why “crème de vie” and not “crema de vie?” The answer is just as uncertain as the drink’s history. For some reason, “crème de vie” is used more commonly written, though it’s often pronounced “crema de vie” anyway.

No matter how you shake it, the name translates to “Cream of Life,” and if you’ve ever had this luscious winter cocktail, you know how perfect this translation truly is.

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Crème de Vie differs from Coquito in a very important way: it does not contain coconut, but it still carries a Caribbean flare. It’s quite a bit sweeter, with a base of evaporated and sweetened condensed milk, raw egg yolk, and rum (spiced rum tends to be a bit more festive). Like coquito, it’s also garnished with vanilla, cinnamon, and other warming spices, and usually garnished with nutmeg or a full cinnamon stick—but the truth is, it’s different in every family, so your experience might not fit this description exactly!

The history of crème de vie is also unclear, with some people believing it to be borne of either the Spanish conquest or US influence. What we do know is that it is often bottled up and given as a gift for Navidad, and like coquito, it’s generally sipped after dinner as an aperitif.

The history of these drinks may be uncertain, but their popularity in the present is growing rapidly, with competitions like the Coquito Masters drawing national attention to their cultural significance. If your family doesn’t make either one, give it a try this year—you’ll be so glad you did.

From Churros To Buñuelos And Atole— 12 Latino Comfort Desserts To Get You Through This Weird Quarantine Season


From Churros To Buñuelos And Atole— 12 Latino Comfort Desserts To Get You Through This Weird Quarantine Season

josie_delights / guatemala / Instagram

Updated on May 13, 2020, originally published on November 20, 2019.

Sure, it’s summertime but there’s nothing wrong with tapping into the holiday season for some good o’l comfort food. Especially these days. Latinos don’t settle for just one dessert option, we have plenty to choose from and you best believe a few tías will bring different ones. From pastel de tres leches to churros and all the drinks that go with them, there are some wonderful treats in store. Yes, more often than not, a good cafecito will pair up perfectly with your postre, but how about a Mexican ponche? Or a Guatemalan Atol? We rounded up our fave cold-weather desserts for the summer that every Latino should whip up for quarantine!

1. Alfajores

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These soft, delicate and buttery cookies are held together by the addicting caramel sauce, an elixir of the gods; dulce de leche. This option goes perfectly with a good old cafecito and chisme. That sobremesa is sure to get lit with all that sugar pumping up the tías and abuelitas. 

2. Arroz con leche

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A foolproof winter classic. Arroz con leche is the ultimate Latino comfort dessert any time of year tbh. Try it calientito with a good amount of cinnamon and raisins. Provecho!

3. Buñuelos —Colombianos and Mexicanos

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The Colombian iteration isn’t quite a sweet treat as it’s filled with cheese, but the addition of brown sugar, butter and tapioca make it a dessert in our book. As for the Mexican version, they’re usually made during the winter holidays. Mexican Buñuelos are made of fried dough, covered in cinnamon sugar and if you’re not about fried dough covered in cinnamon sugar, idk what to tell you, there’s something wrong going on.  

4. Chocoflan

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Also known in Mexico as ‘Impossible Cake’, this delicious mass of goodness combines two great things into one god-sent hybrid. If you love flan, but would also like to have a slice of chocolate cake, Latina moms everywhere say; “¿Por qué no los dos?” The rich dense chocolate, topped with creamy vanilla flan, drizzled with a thick layer of cajeta is, quite literally, what dessert dreams are made of. 

5. Churros

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There’s something so satisfying when biting into a warm, doughy, crunchy and sugary churro. You can find these delicious treats all over Latin America, and they’re particularly yummy when paired with a cup of hot chocolate! Extra points if you stuff them with cajeta or chocolate. 

6. Flan

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Almost every Latin American household will have its own version of flan. From Puerto Rico to Costa Rica and everywhere in between, Latinos love flan. The creamy vanilla-flavored concoction is basically irresistible. 

7. Natilla Colombiana

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This Colombian custard dessert is very traditional during Christmas, but we like to think that it’s also good at any time of the year. Natilla is a rich, custard-like dessert traditionally served alongside the deep-fried cheese buñuelos we told you about earlier. You’ll definitely have to forget about la dieta if you want to have this option. 

8. Suspiro de Limeña

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Its name literally translates to “Sigh of the lady from Lima.” This Peruvian dessert is definitely sigh-inducing. The creamy, caramel-like custard, topped with a Port flavored meringue is an extra sweet treat for this cold season. The dessert originated in the city of Lima, and it is said that it gained its name after a poet said it tasted soft and sweet, like the sigh of a woman.

9. Pastel de Tres leches 

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This quintessentially Latino cake is made with three types of milk: evaporated milk, sweetened condensed milk and whole milk. This is definitely not for the lactose intolerant. The cake soaks up all these liquids, making it a super decadent treat. If you’ve never had this traditional Latino dessert, prepared to be delighted, and have the coffee pot a-ready. 

10. Ponche Navideño

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Traditional Mexican fruit punch is a hot, delicious concoction. Made with more than ten fruits including apple, tamarind, jamaica, tejocotes, raisins. This punch is spiced with cinnamon, clove, and piloncillo. It’s basically Christmas in a cup.

11. Camotes en dulce 

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Mexican candied sweet potatoes are a must. Día de los Muertos, on Nov. 1, marks the beginning of Camote season. ‘Camotes Enmielados’ is made of sweet potatoes, simmered in a cinnamon and piloncillo syrup. This dish makes for the perfect fall treat. 

12. Guatemalan Atol

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Made of ground corn, the flavors of this drink range from cinnamon to black beans to chocolate to cajeta. Guatemalan Atol, or Atole in Mexico, is a drink made differently in many countries of Latin America, but there’s one thing that remains the same everywhere, and that is that it’s a fall-winter staple you can’t miss out on.

Does Anybody Really Know What’s Supposed To Happen After You Get The Baby Jesus Figurine In La Rosca De Reyes?


Does Anybody Really Know What’s Supposed To Happen After You Get The Baby Jesus Figurine In La Rosca De Reyes?

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Remember Día de Reyes when everyone cuts the rosca and hopes to god not to get the little niño Jesus? If you grew up Mexican, you probably know that whoever gets the baby Jesus figurine owes everyone tamales. But when is the tamal party? And most importantly—why? Keep reading to find out what El Día de la Candelaria means, what your abuelitas and tías are actually celebrating and how it originated —spoiler alert: it’s colonization.

February 2nd may be Groundhog Day in the United States, but in Mexico, and for many Latinos outside of Mexico, there is a completely different celebration on this date.

The religious holiday is known as Día de la Candelaria (or Candlemas in English). And on this day of the year, people get together with family and friends to eat tamales, as a continuation of the festivities of Three Kings’ Day on January 6. 

This is why your abuelita dresses up her niño Jesús in extravagant outfits.

For Día de la Candelaria it’s customary for celebrants to dress up figures of the Christ Child in special outfits and take them to the church to be blessed. Día de la Candelaria is traditionally a religious and family celebration, but in some places, such as Tlacotalpan, in the state of Veracruz, it is a major fiesta with fairs and parades.

February 2nd is exactly forty days after Christmas and is celebrated by the Catholic church as the Feast of the Purification of the Virgin.

Alternatively, this day also counts as the Presentation of Jesus at the Temple. The origin of this religious feast day comes from ancient Jewish tradition. According to Jewish law, a woman was considered unclean for 40 days after giving birth, and it was customary to bring a baby to the temple after that period of time had passed. So the idea is that Mary and Joseph would have taken Jesus to the temple to be blessed on February second, forty days after his birth on December 25.

The tradition goes back to around the 11th Century in Europe.

People typically took candles to the church to be blessed as part of the celebration. This tradition was based on the biblical passage of Luke 2:22-39 which recounts how when Mary and Joseph took Jesus to the temple, a particularly devout man named Simeon embraced the child and prayed the Canticle of Simeon: “Now thou dost dismiss thy servant, O Lord, according to thy word in peace; Because my eyes have seen thy salvation, Which thou hast prepared before the face of all peoples: A light to the revelation of the Gentiles, and the glory of thy people Israel.” The reference to the light inspired the celebration of the blessing of the candles.

In Mexico Día de la Candelaria is a follow-up to the festivities of Three Kings Day on January 6th.

On Día De Reyes, when children receive gifts, families and friends gather together to eat Rosca de Reyes, a special sweet bread with figurines of a baby (representing the Child Jesus) hidden inside. The person (or people) who received the figurines on Three Kings Day are supposed to host the party on Candlemas Day. Tamales are the food of choice.

This tradition also carries Pre-Hispanic roots.

After the Spanish conquistadors introduced the Catholic religion and masked indigenous traditions with their own, to help spread evangelization, many villagers picked up the tradition of taking their corn to the church in order to get their crops blessed after planting their seeds for the new agricultural cycle that was starting. They did this on February 2, which was the eleventh day of the first month on the Aztec calendar —which coincidentally fell on the same day as the Candelaria celebration. It’s believed that this is why, to this day, the celebratory feast on February 2 is all corn-based —atole and tamales.

This date is special for other reasons too… 

February 2, marks the halfway point between the winter solstice and the spring equinox, which aligns with the pagan holiday of Imbolc. Since ancient times, this date was thought to be a marker or predictor of the weather to come, which is why it is also celebrated as Groundhog Day in the United States. There was an old English saying that went “if Candlemas be fair and bright, Winter has another flight. If Candlemas brings clouds and rain, Winter will not come again.” In many places, this is traditionally seen as the best time to prepare the earth for spring planting.

In Perú the Fiesta de la Candelaria is a festival in honor of the Virgin of Candelaria, patron saint of the city of Puno and it is one of the biggest festivals of culture, music, and dancing in the country.

The huge festival brings together the Catholic faith and Andean religion in homage to the Virgin of Candelaria. The Virgin represents fertility and purity. She is the patron saint of the city and is strongly associated with the Andean deity of ‘Pachamama’ (‘mother earth’). It is this common factor of both religions that brings them together for the festival. In 2014, UNESCO declared the festival an Intangible Cultural Heritage of Humanity. The main dates of ‘Fiesta de la Candelaria’ are February 2nd – 12th.