My Traditional Coquito Recipe

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Coquito as a Gift~Coquito  can be poured into glass bottles (wine bottles) and given as a gift to the host/hostess of a party. The bottle can be decorated with ribbons and bows or painted using glass paints or wrapped in pretty Christmas paper. Just remember to keep it cold.

This holiday season surprise your friends with something different by making some coquito.   The recipe is fairly simple and a bottle of coquito will keep well refrigerated for up to three weeks, at least.  Now the only thing left is a roasted Baby Pig, Pasteles, and Spanish rice with pigeon peas to make this a complete holiday feast.

Coquito, which literally means small coconut, is the Caribbean version of the American eggnog. Coquito is the typical Christmas drink in the Latino Community. It is similar to the American eggnog but can be made with or without eggs and with rum instead of cognac.

Let’s make this happen…

1/2 teaspoon vanilla extract, 1/2 teaspoon of Nutmeg Ground

2-15 oz can of cream of coconut (Goya)
1-12 oz can of evaporated milk, 1- 14oz sweetened condensed milk
6 cinnamon sticks
6-8 egg yolks, (discard the whites)
1/2 a fifth of dark or light rum (Bacardi Rum, add more to taste)

Preparation

1) Combine the creams of coconut, condensed sweetened milk in a bowl and set aside in the refrigerator.

2) In a sauce pan over medium heat, combine evaporated milk and cinnamon sticks, vanilla extract and nutmeg bring to a soft boil, and let simmer until the milk turns light brown, about 10 minutes. Remove it from the heat, and let cool to room temperature.

3) Using a wire whisk, whisk the yolks very well in a large bowl until they’re thoroughly mixed. Add the cream of coconut mixture, cooled cinnamon mixture and rum and mix well. Taste it and add more rum according to your liking.

4) Transfer or divide between cleaned empty wine bottles or design holiday bottles! Please refrigerate immediately. Before serving shake and serve chilled.

By Chef EdieM

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