![]() ![]() The heavier ingredients (like the eggs) will settle on the bottom as it sits in the fridge. You can make a big batch after Thanksgiving, which will be good until Christmas! The coquito will stay fresh for up to 2 months when stored in the fridge in an air-tight container. This takes those tropical flavors over the top.Ĭoquito lasts a long time when stored properly in the fridge. You can also add a few drops of coconut extract or shredded coconut.The recipe calls for water, but you can swap it out for coconut milk if you want even more coconut flavors. It won’t change the consistency of your coquito it just makes it more flavorful! Ditch the holiday spices and add a pureed blend of pistachios for a cool, creamy summery treat to serve poolside. You can add Nutella, banana, strawberry, or even pumpkin spices!.But you can serve it year-round with simple ingredient swaps. Traditional Puerto Rican coquito shows up at Christmas. When placed in the double boiler, cook them over low heat and stir them consistently. Don’t overcook the egg yolks! Gently cooking egg yolks is a delicate science.While most eggnog recipes use spiced rum, white rum works best in this holiday cocktail. It’s super light and won’t detract from the subtle flavors of the coconut. So splurge on cream of coconut and opt for a good brand, like Coco Lopez and Coco Real. Coconut milk or coconut cream will not work in this recipe. Pour the coquito mixture into a jar or pitcher, cover it, and let cool in the fridge overnight. Add cream of coconut, sweetened condensed milk, spices, and white rum (optional). Pour the egg yolk mixture into a blender. Using a double boiler, slowly simmer the egg yolks and evaporated milk under low heat until thick. Vanilla extract, ground cloves, and cinnamon deliver all the holiday feels. A sprinkle of nutmeg and a cinnamon stick makes the ultimate garnish. To make it taste just like Christmas, it’s all in the spices. To keep it authentic, opt for Puerto Rican white rum like Bacardi. To make it boozy, white rum is the way to go. Since this recipe doesn’t incorporate added sugar, the sweetness comes from sweetened condensed milk. It’s ultra-thick and as sweet as candy. It delivers a creamy hint of tropical flair that pairs so well with warm spices and white rum. The star of this show is the cream of coconut. It’s slightly sweet and super thick. Egg yolks provide an added layer of creaminess and richness. Leave them out if you feel a little uneasy about adding raw egg yolks. Using evaporated milk instead of regular milk adds a thick, milky richness that takes this holiday drink over the top. All the ingredients in this authentic Puerto Rican cocktail are mostly pantry staples. There’s no need to head down to the specialty market. What better than rum and coconut? Ingredients But adding cream of coconut takes it to a whole new level. It still incorporates warming holiday spices of vanilla, cinnamon, and cardamom. Coquito adds a tropical twist with the cream of coconut. It adds tropical flavors, making it so indulgently sweet and creamy.It pairs eggs and cream with holiday spices and rum. They’re both holiday drinks made in that sweet spot between Thanksgiving and Christmas and marry seasonal spices like cinnamon, nutmeg, vanilla, and cloves. Eggnog (What’s the Difference?)Ĭoquito and eggnog are so similar that it’s often referred to as Puerto Rican eggnog. The Spanish used local ingredients, like coconut and white rum, to spice up their traditional Spanish eggnog.īut wait, what is eggnog? Well, it’s a mix of milk, cream, sugar, spices, and usually whipped eggs.Īnd this version is similar, only it calls for cream of coconut and sweetened condensed milk with those holiday spices.Īdd white rum, and it’s one helluva Christmas cocktail. But many believe it was created when Spanish colonizers arrived in Puerto Rico. It appeared in some Puerto Rican cookbooks in the 1950s. ![]() Puerto Rican Coquito RecipeĬoquito, pronounced co-kee-to, translates to “little coconut” in Spanish. But the origins are a mystery. Intrigued? Let’s dive in and learn how to make the best Puerto Rican Coquito. So yeah, it’s the ultimate holiday treat!Īnd the great thing about coquito is that it lasts in the fridge for months. So you can whip up a big batch after Thanksgiving and sip on it all season! It’s so rich and creamy, and the flavors of coconut shine through. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |