During the Christmas holidays, many Puerto Rican families partake in Coquito, a spanish egg nog that includes rum. Below is a recipe I received from one of my readers, Micaela P. Torregrosa-Mahoney.
Thank you Micaela for sharing this wonderful authentic Puerto Rican drink recipe with the other readers!
|Coquito aka Puerto Rican Coconut Eggnog
By Micaela Torregrosa-Mahoney I spent years trying to develop the creamy, heady coquito I’d had many times in PR over the years at Christmastime. This is the version I’ve finally settled on, and which my family enjoys and shares with a deserving friend every year.
The story goes that coquito originated in the mountains of PR during Prohibition, and that it was originally made to cover up the strong breath-smell (we call it “tufo”) of our [rotgut] version of moonshine, ron caña. The point of this story, as far as I’m concerned, is that this is supposed to be a strong drink and that is how I make it, so feel free to use less rum than I do.
Also, this is not a low-calorie beverage so don’t even think about calories when drinking this stuff. Most people use a blender to mix the ingredients but I prefer to use my immersion blender. Finally, I use Thai coconut milk because I’ve found it to have less thickeners, preservatives, and off-flavors than other kinds.
This recipe makes enough for us to have about half a gallon to keep and about a liter to give away. We drink it up pretty quickly, so I have no idea how long it keeps.
This is traditionally served in cordial glasses with a sprinkle of cinnamon, nutmeg, or both.
Salú y pesetas… !!!
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