Many years ago, some friends of ours who were from Puerto Rico, invited us over to their home for dinner just before Christmas.
After dinner they asked us if we would like to try some Coquito.
We had never heard of it but when they told me it had rum in it, of course I said, Yes !From the first sip, I thought I was in heaven !
After dinner they asked us if we would like to try some Coquito.
We had never heard of it but when they told me it had rum in it, of course I said, Yes !From the first sip, I thought I was in heaven !
Surely, they must have Coquito in heaven ! There are guys, half Irish and half Swedish like me, sitting around a Christmas tree and a fireplace, sipping Coquito into eternity ! Since then, I have lost touch with these friends and have been searching for the perfect and authentic Puerto Rican style Coquito to make for myself and my family and friends.
The recipe below I have created after researching many recipes online, that use more traditional techniques and ingredients.
It uses real egg yolks, like an authentic, old recipe would, but they are pasteurized in the recipe process to eliminate any danger of bacteria from raw eggs. There are spice variations that use fresh ginger and star anise. There are recipes that just have you add store bought eggnog and just add cinnamon but, I wanted to honor the tradition of Coquito with this recipe by using more fresh ingredients and a more traditional spice mix. I hope you enjoy this and share it with friends, family and neighbors !
By the way, this gets better after it sits in the bottle for a couple weeks, so get busy and make this soon. Salud !
INGREDIENTS:
1/2 cup water
INGREDIENTS:
1/2 cup water
1/2 tsp. Cinnamon (ground)
2 - Cinnamon sticks (broken in half)
1/4 tsp. Nutmeg
1/4 tsp. Cloves (ground)
1 pinch of salt
1 pinch of allspice
1/4 tsp. Nutmeg
1/4 tsp. Cloves (ground)
1 pinch of salt
1 pinch of allspice
1- can coconut milk
1- can cream of coconut
1- can evaporated milk
1- can sweetened condensed milk
1- can evaporated milk
1- can sweetened condensed milk
1 tsp. vanilla
1-1/2 - 2 cups rum white or dark (not spiced)
DIRECTIONS:
You will need two or more bottles that will hold 64 ozs. of total liquid.
TIP: (Just prior to starting this, take the canned ingredients and run under hot water for a minute, then shake well.)
In a 3 qt. saucepan, heat the water and mix in spices.
Bring just to low boil then turn off heat and cover
Pour evaporated milk into pan, whisk in the coconut milk, cream of coconut and sweetened condensed milk and vanilla.
Finally, add the rum, mix thoroughly and pour into your bottles using a funnel. Place in refrigerator to cool.
Keep refrigerated.
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