Three Citrus Ponche De Creme Trinidadian Coquito Recipes

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COQUITO



Coquito image

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

1 15-ounce can cream of coconut
1 14-ounce can sweetened condensed milk
1 13.5-ounce can unsweetened coconut milk
1 12-ounce can evaporated milk
1/4 teaspoon ground cinnamon, plus more for garnish
1 teaspoon pure vanilla extract
1 1/2 cups Puerto Rican white rum
Cinnamon sticks, for garnish

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.

COQUITO



Coquito image

Provided by Food Network

Categories     beverage

Time 1h10m

Yield about 8 servings

Number Of Ingredients 8

3 egg yolks
15 ounces cream of coconut
15 ounces evaporated milk
8 ounces condensed milk
1/2 pint vanilla ice cream
2 cups white rum (recommended: Bacardi)
1/2 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

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.

PONCHE CREME



Ponche Creme image

Provided by Roger Mooking

Time P1D

Yield 4 to 6 drinks

Number Of Ingredients 6

4 large pasteurized eggs
Finely grated zest of 1 lime
1 14-ounce can sweetened condensed milk
3/4 cup best-quality dark rum
1/4 teaspoon freshly grated nutmeg, plus more for topping
1 teaspoon Angostura bitters

Steps:

  • Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
  • Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.

COQUITO



Coquito image

Provided by Food Network

Number Of Ingredients 5

1 can coconut milk (coco lopez)
1 can sweetened condensed milk
1 cup milk or heavy cream (your preference)
6 eggs, beaten slightly*
1 cup white rum

Steps:

  • Mix all ingredients and adjust taste with more of whichever liquid you want. The cream and eggs will add richness and of course, more alcohol means a heavier punch. Store liquid in a large glass soda bottle with a pop-off cap, one in which you can re-cap and lock.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)



Trinidad's Ponche-de-Creme (Punch with Cream) image

Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.

Provided by CRYSTAL_CLARE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 15m

Yield 6

Number Of Ingredients 7

6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
¾ cup canned evaporated milk
1 ½ cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg

Steps:

  • In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
  • Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g

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