PUERTO RICAN ALCOHOL RECIPES

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COQUITO (PUERTO RICAN COCONUT EGGNOG) RECIPE | ALEJANDRA ...



Coquito (Puerto Rican Coconut Eggnog) Recipe | Alejandra ... image

Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.

Provided by Alejandra Ramos

Total Time 2 hours 10 minutes

Cook Time 10 minutes

Yield 16 to 20 small servings

Number Of Ingredients 9

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk 
One 14-ounce can coconut milk 
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya) 
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions) 
2 teaspoons pure vanilla extract 
1 teaspoon ground cinnamon, plus more for garnish  
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle) 
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional 

Steps:

  • Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
  • Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.  
  • Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note). 

COQUITO RECIPE | BBC GOOD FOOD



Coquito recipe | BBC Good Food image

Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings

Provided by Miriam Nice

Categories     Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 9

350ml spiced rum
400ml can coconut milk
320ml coconut cream
397g can condensed milk
340g can evaporated milk
1 tsp vanilla extract
1 cinnamon stick
ice, to serve (optional)
pinch of nutmeg or cinnamon, to serve

Steps:

  • Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
  • When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.

Nutrition Facts : Calories 556 calories, FatContent 30 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 35 grams sugar, ProteinContent 10 grams protein, SodiumContent 0.31 milligram of sodium

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