Coquito
Coquito (meaning “little coconut” in Spanish) is often referred to as Puerto Rican egg nog. However, this one does not have to have eggs, is probably slightly less in fat, but the name “little coconut” is not quite accurate either, because there is a lot of coconut in this. While there are numerous recipes and even family secrets, to create a batch for the Christmas holiday is really very simple. Some recipes call for real vanilla bean and extra sugar. I am not sure why would need either here, since nearly everything gets lost in the thick dense liquid once it’s stored in the fridge. This recipe should make about a liter. And while people drink this by the cup, it really should just be sipped in a cordial or brandy snifter glass. Not because it is so potent, but because it is so incredibly rich in calories, fat and sugar. A liter of this should easily accommodate 6 people if they are just having one as a starter to kick off the holiday party. Naturally, there are some that can drink this by the full glass all night long. A cup of rum is 8 ounces of 80 proof liquor, generally there is about 1.5 ounces of spirits in a cocktail. The math is simple and consistent, but the people drinking are not, and it is very easy to drink this down like its milk instead of a cocktail, just like a Piña Colada.
INGREDIENTS
- 1 cup Puerto Rican light rum
- 1 can sweetened condensed milk
- 1/2 can evaporated milk
- 1 can Coco Lopez coconut cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh ground nutmeg
METHOD:
- Put all ingredients in the blender and blend slow, then medium, then fast, then back down to medium for at least 5 minutes. You want this combined as best as possible without it getting warm from the blender motor.
- Store in the fridge for at least and hour or two, the longer the better.
- Shake well before, during and after chilling, and before serving. You will notice that the cinnamon and nutmeg tend to settle to the bottom.
- Serve half a cup (4 ounces) at a time in a clear rocks glass or mug, garnish with nutmeg, cinnamon and/or cinnamon stick.
- Keep in fridge for up to 2-3 weeks.
