For many of us, the winter holidays bring visits with friends and family and nights by the fire. If you’re lucky, those nights will include an amazingly tasty concoction called coquito.
Growing up my dad would drink eggnog and whisky, just a little, during the holidays - a mix that’s never really been to my liking. But a few years ago my friend Julio introduced me to the Puerto Rican version and it’s now the rage at all our holiday shindigs. It’s easy too. Enjoy! (And, thanks, Julio for the recipe!)
Ingrediants
2 cups (1 pint) of rum or brandy (try spiced rum or coconut rum)
4 egg yolks (room temperature)
1 can of coconut cream
2 cans of coconut milk
1 can of condensed milk
1 can of evaporated milk
2 tablespoons of shredded coconut
1 teaspoon of cinnamon
1 little drop of vanilla extract (imitation is fine, but the real stuff is best if you can find it)
A few pinches of nutmeg
Directions:
Add all contents to a blender and mix until well blended. That’s it!
If you’re concerned about the raw egg yolks either skip them, seek out pasteurized eggs, or try mixing the eggs and the rum together in a bowl first.
Then, add the egg-rum mixture to the blender and mix again. Or if you’d prefer your coquito warm, use a hand blender to mix everything in a pot on the stove. Just keep the heat low and blend continuously to keep the milk from scalding.
Image via Liquirious