Why It Works
- Infusing the condensed milk with spices and ginger produces a extra advanced and layered drink.
- Optionally available egg yolks create a richer, thicker coquito.
Christmas in Puerto Rico is not full with out some bottles of coquito to go round. Also known as “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 might 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 elements—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-compulsory 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 at this time, nevertheless it is not untraditional. Add them if you happen to like, or depart them out. As much as you.
Identical goes for the rum. Coquito is scrumptious with or with out it, although we discover the sleek chunk of alcohol helps stability the flavors out effectively.
December 2011
Coquito (Puerto Rican Spiced Coconut Drink)
Prepare dinner Mode
(Preserve display awake)
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One 12-ounce can evaporated milk
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8 cloves
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One 2-inch knob contemporary ginger, peeled and sliced crosswise into 1/4-inch thick rounds
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1 cinnamon stick
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One 15–ounce can sweetened condensed milk
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One 13.5-ounce can coconut milk (see notes)
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1/2 cup to 1 cup white or aged rum (see notice)
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1/2 teaspoon floor cinnamon, plus extra for garnish
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4 giant egg yolks (non-compulsory)
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1 teaspoon pure vanilla extract
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1/8 teaspoon freshly floor nutmeg, plus extra for garnish
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In a small saucepan, carry evaporated milk, cloves, ginger, and cinnamon persist with boil over medium-high warmth. Take away from warmth and steep for half-hour. Pressure, discarding solids. Cool to room temperature, about 20 minutes.
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In a blender, mix spiced evaporated milk, sweetened condensed milk, coconut milk, rum, egg yolks (if utilizing), vanilla, floor cinnamon, and nutmeg in blender and mix till totally mixed and foamy, 1 to 2 minutes. Switch to bottles and refrigerate till chilled.
Critical Eats / Amanda Suarez
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Serve chilled, dusting with extra cinnamon and nutmeg if desired.
Critical Eats / Amanda Suarez
Particular gear
Strainer, blender