Best 2 Coquito Chef Galarzas Family Recipes
Coquito is a traditional Puerto Rican coconut-based eggnog served during the Christmas season. It is a delicious, creamy, and flavorful drink commonly enjoyed at family gatherings and parties. This article presents two delectable variations of coquito: the classic recipe and a vegan version. Both recipes are easy to follow and yield delicious results. The classic coquito recipe utilizes ingredients such as evaporated milk, coconut milk, sweetened condensed milk, eggs, cinnamon, nutmeg, and vanilla extract. On the other hand, the vegan coquito recipe caters to those with dietary restrictions or preferences by using plant-based ingredients such as almond milk, coconut milk, agave syrup, cornstarch, and almond extract. Both recipes provide step-by-step instructions to guide you through the process of making these delightful holiday beverages.
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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.
COQUITO
Coquito, which means "little coconut" in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook "Puerto Rican Cookery" by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple's holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.
Provided by Daniela Galarza
Categories quick, cocktails
Time 20m
Yield 10 to 12 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.
- Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)
- In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.
- Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your coquito.
- Don't overcook the coconut milk. Overcooked coconut milk will become thick and grainy.
- Let the coquito chill for at least 4 hours before serving. This will allow the flavors to meld and develop.
- Serve the coquito cold, over ice. You can also garnish it with a sprinkle of cinnamon or nutmeg.
Conclusion:
Coquito is a delicious and festive holiday drink that is enjoyed by people of all ages. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, creamy, or boozy, there is a coquito recipe out there for you. So next time you are looking for a special drink to serve at your holiday party, give coquito a try. You won't be disappointed!
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