Coquito is a typical Puerto Rican drink that is made only during the holiday season. It is tradition among “Puerto Ricans”, prepare their version and share it with friends and family. And for this we are all year round collecting empty bottles that we decorate, fill with this drink and then give them away.
So do not be surprised if this month you invite a Puerto Rican to your home and come with one bottle of Coquito as an act of love and gratitude.
It is said that this drink dates back to the time of the peasants who worked sugar cane in the 1800s, and inspired by the American punch, was born the “rum with coconut” that later became coquito.
Do not be scared, this recipe is abundant, but remember that you have to make coquito to last the entire Christmas season.
The rum will ensure that the coquito does not ferment. The version of my grandmothers was fresh coconut milk, made at home, but thank God we have the tin today ready to mix.
You can try 50 recipes and they will all taste different to you. Each person has his style, there are those who add nutmeg, cloves, almonds or pistachios and brandy among other ingredients. Of course, the secret is to use a delicate rum, I use Don Q Blanco from Puerto Rico. Cheer up with yours and celebrate!
Recipe of Coquito in 3 Versions:
What you need:
- 5 cans of evaporated milk (12 ounces)
- 3 cans of condensed milk (14 oz)
- 2 cans of coconut “cream” (15 ounces)
- 2 cans of coconut milk (13.5 ounces)
- 6 complete eggs
- 1 bottle of Puerto Rican white rum (750 ml)
- 2 tablespoons of cinnamon
What you have to do:
Beat the eggs well manually and gradually add the milk. Finally add the bottle of white rum and cinnamon powder.
I am one of those who prefer not to use the blender, I think that in manual work it is much more love, but that’s me.
Once everything is well mixed, you put the coquito in glass bottles (you can use cork if you do not get the lid) and put them to cool. If you like and decorate, when serving each glass, add more cinnamon powder or shredded coconut to feel the bits in each sip.
Drink it with caution, balance, cold and without ice.
To make Coquito de Chocolate, use natural cocoa, without sugar or 70% so you do not get too sweet.
For every 8 ounces of coquito already prepared you are going to take 2 teaspoons of cocoa powder, mix well and to the fridge.
To make the Coquito de Café, add 2 tbsp. of black coffee, already strained, for every 8 ounces of coquito. Like, mix well and refrigerate.
Doreen Colondres is a celebrity chef. Author of the book The Kitchen Does not Bite. Follow her on Facebook and Instagram @DoreenColondres and visit www.LaCocinaNoMuerde.com, www.TheKitchenDoesntBite.com