Coquito (Creamy Puerto Rican Spiced Coconut Drink)

Christmas in Puerto Rico is not full with out some bottles of coquito to go round. Sometimes called “Puerto Rican eggnog,” coquito combines that vacation drink’s flavors of wealthy cream and heat spices with tropical flavors like coconut and rum (if you wish to spike the drink, that’s).

There are could methods to make coquito. The best requires little greater than mixing coconut milk, cream of coconut, evaporated milk, and condensed milk together with spices like floor cinnamon till frothy; add some rum, chill it within the fridge, and it is able to go.

This model is only a tiny bit extra concerned, however pays off with layers of taste. First, we create a spiced “tea” by steeping the evaporated milk with a complete cinnamon stick, cloves, and slices of ginger. These solidls get strained out after which blended with the opposite components—though we pass over the cream of coconut, which we discover makes a particularly candy drink (if that sweetness and extra punched up coconut taste is to your style, although, we cannot fault you for slipping a can of cream of coconut in).

The ultimate step in our recipe is an non-obligatory one, which is to additionally mix in egg yolks, for a richer, creamier drink. This is not one thing you see in lots of fashionable blender-only coquito recipes immediately, but it surely is not untraditional. Add them if you happen to like, or depart them out. As much as you.

Similar goes for the rum. Coquito is scrumptious with or with out it, although we discover the graceful chunk of alcohol helps stability the flavors out effectively.

December 2011