Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, coquito (puerto rican eggnog). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Coquito is an easy cocktail to make, but unlike mulled wine, no one knows they love it yet. As the host, I feel it's my merrymaking duty to introduce people to it. Coquito is a traditional punch from Puerto Rico.
Coquito (Puerto Rican Eggnog) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Coquito (Puerto Rican Eggnog) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook coquito (puerto rican eggnog) using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coquito (Puerto Rican Eggnog):
- Get 1 can Coconut Milk
- Prepare 1 can Condensed Milk
- Prepare 1 can Evaporated Milk
- Get 1 box/can of Cream of Coconut (See Below)
- Prepare 1 tsp Cinnamon
- Get 1 tsp Nutmeg
- Take 2 cups Rum (Barcardi brand White, Dark or Black Rum)
This is like the sassy cousin of eggnog with a tropical flair. There is actually very little history or legend available as to the origins of the Puerto Rican version of Eggnog, Coquito (pronounced koh-KEE-toh). Spanish and English settlers would have most likely brought their version of the drink to the Caribbean, and then started adapting it for what ingredients were readily available. Some may be content to sip supermarket eggnog, but that's only because they haven't tried authentic Puerto Rican coquito.
Steps to make Coquito (Puerto Rican Eggnog):
- In a large blender mix all the ingredients, with the exception of the rum, and blend everything together.
- After all the ingredients are well blended, add the rum, then mix well once again.
- If you don't have enough room in your blender transfer the mixture into a large pot, then add the rum, and use a large mixing spoon the blend the rum and the other ingredients together.
- Bottle mixture and refrigerate for at least 6 hours to allow the Coquito to "thicken up" before serving.
- I use the "GRACE" brand of Creamed Coconut for my Coquito. Gives you the texture of the Coconut with being overpowering. If you can't find this brand you can use any brand of Cream of Coconut.
Just as Haitian kremas, Cuban crema de vie, Colombian sabajon and. If you like coconut and eggnog, you'll love Puerto Rican Coquito! Coquito is a thick and creamy coconut drink that mixes silky GOYA® Coconut Milk with sweet GOYA® Cream of Coconut, cinnamon and rum. This rich, authentic coquito recipe is commonly made during Christmas where it is served cold and meant to be shared with family and friends. This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!
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