Coquito (Puerto Rican Drink)



En Español

For a couple of years I have been making chocolate eggnog, but this Christmas I decided to make Puerto Rican coquito instead of the traditional Dominican ponche (eggnog). I began to search the web and found so many variations! One recipe that stood out was Alejandra’s, from the food blog Always Order Dessert. She explains everything I needed to know to make the perfect and traditional eggnog, and although she makes it strong, the way real coquito should be, I love the fact that she shared the options of making a light or non-alcoholic drink. This recipe is an eggless version which makes it even more appealing to me.

I have adapted and perfected the recipe to suit our taste at home Low to no alcohol and I am so happy with it! This is one recipe to save and share in the family for years! For this New Years celebration prepare this drink for you and your friends, it is awsome! I recommend you to check out Alejandra’s original recipe and read her post about this wonderful traditional drink of Puerto Rico, find it here.







Coquito (Puerto Rican Drink)
(Recipe adapted from, Always Order Dessert)

Ingredients:
2 cans of coconut milk (21 oz. = 620 ml)
1 can cream of coconut (15 oz. = 425 g) *sweet cream
1 can of evaporated milk (12 oz. = 355 ml)
1 can sweetened condensed milk (14 oz. = 405 g)
1 cup rum (preferably light) *see notes
2 cinnamon sticks
2 teaspoons vanilla extract
⅔ teaspoons ground cinnamon

Instructions: 
1. In a medium saucepan combine coconut milk, cream of coconut, evaporated milk, sweetened condensed milk and ground cinnamon. Bring to a very light simmer a total time of 4 minutes not more over heat, and set aside to cool down. This step is optional, I do it because I prefer to mix the milks with the sweetened creams over a mild heat to combine thoroughly.
2. Once the combined milk mixtures has cooled, mix in the rum, and stir in a blender dividing it in three batches. Blend for about two minutes. Pour into prepared glass bottles or pitcher, drop in the cinnamon sticks, cover and refrigerate. Shake well before serving, and serve chilled in small glasses. Ice could be added to chill and dilute it a little if you are serving in bigger glasses.

Yield: 7.5 cups. 

Notes: 
a) I prefer no alcohol or very small amount of it, which is why I prepared mine with only 1 cup of rum. If you want a nonalcoholic coquito, replace the rum with coconut or whole milk.
b) If you like your coquito to be strong, substitute the coconut milk with equal amount of rum. One can of coconut milk is a little more than 1 cup, so keep this in mind when substituting. If you are going to use 2 cups of rum only use 1 can of coconut milk. If you use 3 cups of rum, omit the coconut milk altogether. There are many variations of this coconut eggnog, so do not be afraid to try different combinations.



There is no greater joy than the joy that the Lord gives us. Our strength and joy come from his love. In this season lets remember and value that love. Thanks for stopping by, Have a Happy a blessed New Year!!

Nehemiah said, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared. This day is holy to our Lord. Do not grieve, for the joy of the Lord is your strength.” - Nehemiah 8:10




Follow this blog by email, and never miss a post. Enter your email address below:

1 Friends Have Comment:

  1. I don't believe I have had chocolate eggnog, that sounds amazing! Your Coquito sounds lovely, I love anything with coconut love!!! Gorgeous, Hugs, Terra

    ReplyDelete

You are welcome to leave a comment. Thank you for visiting Maris Cakes.

ShareThis

Related Posts Plugin for WordPress, Blogger...