COQUITO (COCONUT EGGNOG)
Steps:
- In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
- Add the cinnamon, nutmeg and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into a glass bottles, seal tightly and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Nutrition Facts : Calories 288 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 57 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
COQUITO | PUERTO RICAN COCONUT NOG
Christmas means it's time for coquito! Coquito is a rich creamy coconut and rum drink that is served in Puerto Rico for Christmas.
Provided by The Noshery
Categories Drinks
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix all ingredients in a blender at high speed.
- Refrigerate for a minimum of 1 hour.
- Shake well before serving.
- Serve cold in a small glass. Garnish with cinnamon stick.
COQUITO (PUERTO RICAN COCONUT EGGNOG)
Coquito is a Puerto Rican holiday punch that's rich and sweet with coconut, plus a kiss of cinnamon and rum. One batch makes plenty for a party. Give it a try instead of eggnog!
Provided by Garrett McCord
Categories Drink Make-ahead
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding .) Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
- Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
- Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
Nutrition Facts : Calories 572 kcal, Carbohydrate 40 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 24 g, Sodium 150 mg, Sugar 37 g, Fat 34 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
COQUITO (PUERTO RICAN COCONUT EGGNOG)
Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.
Provided by Alejandra Ramos
Time 2h10m
Yield 16 to 20 small servings
Number Of Ingredients 9
Steps:
- Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
- Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
- Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).
COQUITO
Make sure you whip up enough of this coconut-based drink to share it with friends and family. "In Puerto Rico we always make large batches to bottle up and give out," says Yia Medina, a host on the Food Network Kitchen app. "It's my favorite Christmas tradition."
Provided by Food Network
Categories beverage
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours.
- Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.
PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO
Steps:
- Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.
COQUITO
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!
Provided by Brandy
Categories Drinks Recipes Eggnog Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 46.2 g, Cholesterol 24.3 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 10 g, Sodium 104.6 mg, Sugar 45.4 g
COQUITO
Coquito, which means "little coconut" in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook "Puerto Rican Cookery" by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple's holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.
Provided by Daniela Galarza
Categories quick, cocktails
Time 20m
Yield 10 to 12 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
- Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
- In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
- Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.
COQUITO
Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 9
Steps:
- Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
- When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
Nutrition Facts : Calories 556 calories, Fat 30 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Protein 10 grams protein, Sodium 0.31 milligram of sodium
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