THE BEST COQUITO RECIPE RECIPES

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COQUITO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Coquito recipe - Recipes and cooking tips - 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

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.

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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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  • Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.
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  • Into a blender, add 1 cup of rum, and all the ingredients through the nutmeg.  Blend until well combined, about 1 to 2 minutes. At this point, taste the mixture and add more rum if desired. Pour coquito into a large closed-top container and refrigerate until well chilled. To serve, shake the bottle well to disperse the cinnamon, and pour into small cups.  Garnish with grated nutmeg and cinnamon sticks.
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  • In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.
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