COQUITO RUM RECIPE RECIPES

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PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO ...



Puerto Rican Coconut Milk-Rum Christmas Drink: Coquito ... image

Provided by Food Network

Categories     beverage

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 cups

Number Of Ingredients 8

One 12-ounce can evaporated milk
One 14-ounce can condensed milk
2 egg yolks
2 cups fresh coconut milk or one 15-ounce can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon*
1 cup Puerto Rican white rum
Ground cinnamon

Steps:

  • Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

COQUITO RECIPE | FOOD & WINE



Coquito Recipe | Food & Wine image

Coquito, or "little coconut," is a traditional creamy rum punch served in Puerto Rico for Christmas and throughout the winter holidays. While some cookbook recipes refer to the drink as coconut eggnog, each family puts their own twist on the drink: Some include eggs or egg yolks, others do not. Shamil Velázquez, the executive chef of Delaney Oyster House in Charleston, stands firmly in the no-egg camp. Velázquez's coquito recipe takes its richness and viscosity instead from coconut cream and three types of milk, while warming spices and white rum add aroma and flavor. In Puerto Rico, some families use pistachios, almonds, and even Nutella to flavor their proprietary blends. "People get crazy with this stuff around the island," Velázquez says. "My family's signature is the ginger, which gives a little spiciness. That's what makes ours different."

Provided by Shamil Velázquez

Categories     Rum

Number Of Ingredients 11

2 (12-ounce) cans evaporated milk
1 (15-ounce) can cream of coconut
1 (14-ounce) can sweetened condensed milk
1 (13.5-ounce) can unsweetened coconut milk, well-shaken and stirred
3 cups water
4 ounces cinnamon sticks (about 24 [3-inch-long] sticks)
1 ounce whole cloves (about 1/3 cup)
2 whole star anise
2 teaspoons finely chopped fresh ginger
2 tablespoons vanilla extract
1 (750-ml.) bottle Puerto Rican white rum (such as Don Q or Ron del Barrilito)

Steps:

  • Whisk together evaporated milk, cream of coconut, condensed milk, and coconut milk in a large heatproof bowl; set aside.
  • Bring 3 cups water to a boil in a medium saucepan over medium-high. Stir in cinnamon sticks, whole cloves, star anise, and ginger. Remove from heat; let steep at room temperature, uncovered, until mixture is aromatic, about 15 minutes.
  • Pour spice mixture through a fine wire-mesh strainer into milk mixture. Whisk to combine; discard solids. Whisk vanilla into milk mixture. Let stand at room temperature until completely cooled, about 15 minutes.
  • Whisk rum into milk mixture. Pour coquito evenly among 3 (1-quart) lidded glass bottles. Cover and refrigerate until completely chilled, about 2 hours. Pour coquito straight into small glasses, or, if desired, serve over ice.

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Coquito is a Puerto Rican version of Egg Nog. It is to die for. I experienced this for the first time last year and I can not get enough. My friend gave me the recipe and she makes it only at christmas, she fills wine bottles with it and then makes them look pretty and gives them as gifts. One taste and you will want more and more.
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Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
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