Coquito Chef Galarzas Family Recipes

COQUITO RECIPE

Steps:

• In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
• In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
• Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
• You have to shake vigorously before pouring.

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO (CHEF GALARZA'S FAMILY RECIPE)

Steps:

• I have given out this recipe to some friends and family over time. All of them have said the same thing theirs does not taste like mine. The truth about being a great cook is you have to love to cook or entertain, if you are just doing it to do it, it will not taste right. Do it because you have passion for it.
• My personal spin on this goes like this:.
• 1. Get your blender setup and start by pouring (1) can of evaporated milk, and adding (3) tbs of cinnamon. Pulse the blender for about 3 seconds.
• 2. Pour in (1) can of condensed milk and pulse for 5 seconds.
• 3. Pour in (1) can of evaporated milk and pulse for 5 seconds.
• 4. Pour in (1) can of cream of coconut and pulse for 5 seconds.
• 5. Pour in last can of condensed milk (3) tbs of vanilla and add the (4) oz of rum. Mix in blender for about 1 minute.
• This should render about 2 liters of coquito. You can use sterilized empty wine bottles or purchase one. Pour into bottles or bottle and freeze for about (4) hours. This drink will not freeze completely, it will acquire the form of a melted ice cream. It is very rich, that is why it should be consumed as cold as possible. Enjoy.

COQUITO

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.