COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)
Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.
Provided by Food Network
Categories beverage
Time 5m
Yield Two 33 1/2-ounce bottles
Number Of Ingredients 6
Steps:
- Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.
COQUITO
Provided by Food Network
Categories beverage
Time 1h10m
Yield about 8 servings
Number Of Ingredients 8
Steps:
- In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled.
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.
SUNNY'S CHURROS
Provided by Sunny Anderson
Categories dessert
Time 1h15m
Yield about 30 churros
Number Of Ingredients 8
Steps:
- Make the dough: Combine the butter with 1 cup water and the salt in a medium saucepan over medium heat; grate in the zest of 1 lime. Let the butter melt, then bring the mixture to a simmer and slowly whisk in the flour. Remove from the heat and keep whisking until the dough forms a ball and pulls away from the side of the pan. Whisk in the eggs, one at a time, mixing each in completely before adding the next.
- Fry the churros: Fit a pastry bag with a medium open star tip. Prop up the bag in a glass and cut the bag over the edge. Fill with the dough and refrigerate 15 minutes. Meanwhile, fill a large pot with 2 1/2 inches of vegetable oil. Heat until a deep-fry thermometer registers 350 degrees F. Working in batches, slowly squeeze 3-inch-long strips of dough into the oil, breaking off the dough with your fingers or a knife. Working in batches, fry the churros, 5 to 6 minutes, flipping halfway through, until golden brown and crisp. Remove the churros with tongs and drain on a paper towel-lined baking sheet. Let cool slightly.
- Coat the churros: Combine the sugar, cinnamon and the zest of the remaining lime in a small paper bag. Working in batches, add the churros to the bag and shake to coat in the cinnamon sugar. Serve warm.
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