Saturday, December 24, 2011

Your (Holiday) Weekend Cocktail- Puerto Rican Coquito

Coquito.  Coquito.  Coquito.  It's fun to say.  Tomorrow, I'll find out if it's fun to drink.  I'm not usually a fan of eggnogs, but this looked too good to pass up. 

Coquito makes about 6 cups
1 15-ounce can sweetened condensed milk
1 13.5-ounce can light coconut milk
1 12 ounce can evaporated milk
1 cup white rum
4 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
Place all of the ingredients in a blender and blend until frothy. Pour into a glass pitcher and refrigerate. Serve chilled with a pinch of cinnamon.
(If raw eggs are a concern, use this alternate method: whisk the egg yolks and evaporated milk in a small metal bowl fitted over a small pot of water. Bring the water to a simmer. Stir the mixture until it thickens enough to coat the spoon and the temperature is 160°F. Pour the mixture into a blender with the remaining ingredients and blend until frothy. Pour into a glass pitcher and refrigerate until well-chilled. Serve with a pinch of cinnamon.)

Recipe via The Kitchn  Photo: Sara Kate Gillingham-Ryan

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