I like this recipe and presentation! Clear and concise instructions on making coquito. Take a look at Nydia’s Coquito puertoriqueño, a traditional holiday favorite.
Don’t have time to make Coquito yourself? Here’s an option … Coquito is a coconut cream rum beverage traditionally associated with the Christmas holidays in Puerto Rico. The tradition of making and drinking Coquito according to the family recipe has been around since my Abuelita’s Abuelita’s Abuelita and we take the coconut-infused beverage and its preparation quite seriously. Puerto Rico is a small island filled with pride, culture and tradition with Coquito being one of its treasured cultural stamps. It is usually served in shot glasses or small cups and is usually sprinkled with grated nutmeg or cinnamon. Although there’s not much documented on the history of the drink, what we can tell you is that our family has had a special recipe before we can even remember. There are numerous variations of the recipe but in honor of my Abuelita, “Coquito Puerto Rico®” has made it possible for everyone to enjoy all year round. We have done the blending, all you have to do is chill it, serve it and think warm, tropical thoughts. ¡Salud! Contact: 845-699-4312 for orders.
Not much recipe here, but has some entertainment value with the photos! Rivera – Chevere – Hernandez Family in Chicago’s Englewood Neighborhood. Sorry, secret recipe.
This is an entertaining video, which uses I must say a unique recipe demonstration technique! Check it out, I’m sure it will put a smile on your face for one reason or another! Jenny Kelley says, learn how to make Coquito, the Puerto Rican EGGNOG, from Jenny Kelley, the most interesting woman in the world. HAVE A FLAVORFUL DAY, my friends! Her recipe consists of: 1 (12 ounce) can evaporated milk 2 egg yolks, beaten 1 (14 ounce) can cream of coconut 1 (14 ounce) can sweetened condensed milk 1 cup of white rum (or water or coconut milk) … ok I add 1 1/2 cups of rum 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract In the bottom of a double boiler (or in a large pot, boil and simmer 2-3 inches of water deep and place a metal bowl larger than the pot CAREFULLY on top), bring 2 – 3 inches of water deep to a boil (high heat) then lower to a simmer (medium or medium low). To the top of a double boiler (or bowl), add evaporated milk and slowly pour and whisk in egg yolks. Continuously whisk or stir with spoon (seriously do not stop stirring and make sure to scrap sides and bottom often) until the mixture reaches 160 °F (71 °C) and is thick enough to coat the back of a spoon (about 12 – 15 minutes, it takes about 13 minutes for me). Turn heat off and pour mixture into blender. Add cream of coconut, sweetened condensed milk, rum (or water), cloves, cinnamon, and vanilla into blender with mixture. Blend for about 30 seconds or until ingredients are smooth and combined. Pour into glass bottles (empty screw on wine, tequila, vodka, water bottles with a good lid that seals). Chill overnight. Pour into small (shot) glasses and …
An entertaining presentation which go overs the basics of how to make coquito. They explain that Coquito is a traditional Puerto Rican eggnog normally made with white rum. They also mention that it is actually a cooked process, but the version they go over skip that step. However, they note that others who tried their’s, says it taste delicious!
Here is what they say… I do not like drinks made with very strong liquor or alcohol in it. Sometimes, I do add a conservative amount of Bacardi rum to my coquito recipe that is anywhere from 1/2 cup to 3/4 cup, not more than that. Depending who I am serving this to, I may add 1 cup of rum, but for me, it is a bit strong for my taste. My coquito version of adding 3/4 cup has a noticeable amount of rum hint to it, without being too strong or overpowering. Some of my guests enjoy the taste of rum. I will make a separate batch and add 1 1/2 cups and to them it is perfect blend and rum taste.
If anyone wants more rum in their drink that I made, they can add more to their discretion. Some like to add Bacardi 151% rum, others (like me) use the Bacardi 40% to make coquito.
If you do not want any liquor in the coquito, you can omit it altogether. Eliminating the rum is great to share with minors, pregnant women and those who do not want alcohol in their drink. There is also another alternative to have rum flavored coquito by adding 1 teaspoon of rum extract and adding more, after you taste test it to your liking. Don’t go over 2 tablespoon. That amount I consider extreme that is catered only for adults.
How to make Puerto Rican coquito, an eggnog-like drink that’s traditionally drunk and very popular during the Christmas and New Year’s Day holidays. Coquito is an alcoholic drink made with rum and coconut.
This is an easy version of Coquito. It’s the way I make it and everyone loves it. 1 can of Cream of coconut 1/2 can of sweetened condensed milk 1 egg yolk 1 tsp of vanilla 1/2 shot of cinnamon water 1-2 cups of Rum… depending on how strong you want it. (to measure the amount of rum I just use an empty can of cream of coconut and fill it to the rim) Start by boiling 1 cup of water with the 5-6 cinnamon sticks for 5-10 minutes and let cool. While that’s boiling go ahead and start mixing the coquito in the blender. Start by adding 1 can of cream of coconut, 1/2 can of condensed milk, 1 egg yolk, 1 tsp of vanilla, when the cinnamon water has cooled down add 1/2 shot of the cinnamon water, fill 1 empty can of the cream of coconut with white rum and pour it in the blender. Mix well for about 5-10 minutes, taste it and if it’s good, leave as is, if not then add more rum…. Let chill for a few hours or a day. serve cold!! Happy Holidays