Think of Coquito because the Puerto Rican model of eggnog! Made with a mix of coconut elements, cinnamon, and rum. One batch makes a lot for a celebration.
Every December my husband and I throw our annual Christmas cookie swap. It’s a easy occasion that we’ve honed to turnkey custom through the years. I throw on some hipster Christmas music, set out loads of holiday-appropriate nibbles like a cheese plate or crab dip, and put somewhat Santa cap on our corgi as a result of ohmygod it’s lovely.
Drink-wise I preserve it easy: mulled wine and coquito.
Mulled wine is a kind of recipes that’s tremendous simple to make and everybody loves. Coquito is simply as simple, however in contrast to mulled wine, nobody is aware of they adore it but. As the host, I really feel it’s my merrymaking responsibility to introduce folks to it.
Coquito is a standard punch from Puerto Rico. It’s usually referred to as Puerto Rican eggnog because of its very comparable taste profile and occasional use of eggs in some variations.
The recipe is straightforward: coconut milk, rum, vanilla, and cinnamon. Boom. Done.
Anything after these fundamental elements is as much as you. Like so many dishes, coquito doesn’t have an actual recipe. The kind and quantity of rum, the selection of spices, the kind of sweetener, and even whether or not to make use of eggs or not can fluctuate from recipe to recipe and individual to individual.
This implies that coquito is a recipe that you just form to your style. Don’t need nutmeg? Don’t use it. Want to serve it on the rocks? Rock on.
I wish to sweeten mine with sweetened condensed milk and cream of coconut. In addition, I add contemporary vanilla bean as a result of I really like the wealthy, creamy taste of vanilla when paired with coconut.
Have enjoyable, experiment, and make the recipe yours. It will shortly turn out to be a part of your vacation custom, too.
Coquito (Puerto Rican Coconut Eggnog) Recipe
Look for the cream of coconut within the alcohol aisle if you cannot discover it with the opposite canned elements. Good manufacturers are Coco Lopez or Goya.
In regards to the rum, use your favourite. White, aged, or spiced – they’re all good. You may omit it altogether and substitute it with milk or almond milk for a virgin coquito.
When it involves spices, be happy so as to add in some ginger, cloves, or star anise, which are sometimes present in different coquito recipes. This recipe takes properly to substitutions so be happy to get inventive.
- 1 14-oz.can sweetened condensed milk
- 1 15-oz.can cream of coconut (like Coco Lopez or Goya)
- 1 12-oz.can evaporated milk
- 1 13.5-oz.can of coconut milk
- 2 teaspoons vanilla, or 1 vanilla bean, break up and seeded
- 2 entire cinnamon sticks
- half teaspoon grated nutmeg
- 1 to 2 cups rum
- Grated nutmeg or floor cinnamon for garnish (elective)
1 Steep the spices: Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all of the elements besides the rum) in a big saucepan. Warm over medium-high warmth till simply beginning to simmer.
Remove from of warmth, cowl, and let infuse for 30 minutes.
2 Mix within the rum: Remove the cinnamon sticks and the vanilla bean (if utilizing) and pour the combination right into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions like rice pudding.)
Add 1 cup of rum and style; add extra rum for a stronger punch. I often stick with round 2 cups as I favor it sturdy.
three Chill within the fridge for at the least 2 hours or for as much as three days.
four Serve: Serve neat or over ice in small parts. Garnish with grated nutmeg or floor cinnamon as desired.
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