Puerto Rican Coquito

[Puertoland]

During the holidays (Thanksgiving, Christmas, and the Super bowl) Puerto Rican families make a delicious Coconut Rum nog for family and friends. I'd like to share my family's recipe with you guys, and hope that your able to enjoy Coquito during the holidays.

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What you will need:
4 Eggs (the Yokes are all that is needed)
24 ounces of Sweetened Condensed Milk
3 Cups of Coconut Milk
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
3 Cups evaporated milk
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Step 1) Crack the eggs and allow the yokes to fall into a decent sized boiling pot (enough to fit in all ingredients) with an egg beater whisk the yoke around until there all absorbed into one golden pool, add in evaporated milk, cook over low heat for at least ten minutes (don't allow it to boil). My mother taught me that the heat can be turned off once the mixture thickens enough to coat a spoon.

Step 2) Add the condensed milk into the pot, whisking it along with the Yoke/milk.

Step 3) Add in the Coconut Milk, and whisk it very well for about 15-20 seconds.

Step 4) Add in nut meg and cinnamon. Although everyone's preferences are different, a little goes a long way here, and we don't want to make the spices too strong.

Step 5) Add Rum (tradition dictates a Puerto Rican Rum is always used). My family prefers Bacardi. Mix it in thoroughly.

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Add the mixture into glass bottles (empty wine bottles are used over here) and refrigerate. The mixture will thicken, and the taste will become much richer when it sits for a while in the fridge.

When you finally serve, pour in a glass with ice and enjoy!

The beauty of this recipes is being able to change it anyway you want. You can add as much rum, or take away as much as you like (when serving children). Some people like using a blender (I do not have one) and add the ice along with the mixture, crushed ice mixed in with the drink is delicious.

Others prefer cinnamon sticks, or heating up the whole mixture. Some just toss everything into a blender. Coconut shavings can be added as well. Either way, I hope you all enjoy the recipe if you get a chance to try it. I know everyone here does, bottles are often given as gifts, and always returned empty.

EDIT: A picture of the drink has been added.

[echoes]

Originally Posted by Puertoland

When you finally serve, pour in a glass with ice and enjoy!

Puertoland,

Thank you for this delicious sounding drink. If Puerto Rican beverages are anyhting like Their music, this one will be GTG!

Will try and make this when the first snow falls here...Yum!

Holly

[ZonieDiver]

Originally Posted by echoes

Puertoland,

Thank you for this delicious sounding drink. If Puerto Rican beverages are anyhting like Their music, this one will be GTG!

Will try and make this when the first snow falls here...Yum!

Holly

Hell, I am going to turn down the a/c to about 40 and try it tonight! Puerto Rico, me encanta!

[echoes]

Originally Posted by ZonieDiver

Puerto Rico, me encanta!

Si Señor!!!

Is it still hovering around 100 degrees there? LOL! Wouldn't want you to get caught up in any of those "corn mazes" in that kinda heat!

In any case, this Coquito sounds a might tasty when it gets cold 'round here.
Holly

[Puertoland]

Glad you guys will be trying it. Coquito is especially good during the cold season, but every once in a while I'll make myself a nice chilled batch, and serve myself an ice cold cup during warmer days.

EDIT: I made a new version, my own concoction and think I have mastered it. I think it tastes much richer then my mother's version.

All you need: Coconut cream (coco lopez), sweetened condensed milk, evaporated milk, cinnamon, bit of nutmeg, 6 eggs, half a glass of water, and ice.

Throw egg yokes into a pot, followed by the milks, and then coconut cream, mix it all very good and put in the cinnamon and nutmeg, followed by another mixing. Then heat it all up, mix it the entire time, make sure its on low heat so you dont burn it. With a funnel put it in an empty wine bottle (cleaned out).

This is by far the best version in my opinion, and I didn't use too many measurements. 1 of each can, and I smacked the bottles of nutmeg and cinnamon against the pot and let a little bit of each go in.

[Counsel]

Originally Posted by Puertoland

EDIT: I made a new version, my own concoction and think I have mastered it. I think it tastes much richer then my mother's version.

All you need: Coconut cream (coco lopez), sweetened condensed milk, evaporated milk, cinnamon, bit of nutmeg, 6 eggs, half a glass of water, and ice.

Throw egg yokes into a pot, followed by the milks, and then coconut cream, mix it all very good and put in the cinnamon and nutmeg, followed by another mixing. Then heat it all up, mix it the entire time, make sure its on low heat so you dont burn it. With a funnel put it in an empty wine bottle (cleaned out).

Where’s the rum? You know that it is illegal to prepare Coquito without rum. On second thought, I am not sure about that, but if it isn’t illegal, it should be. If you what to double the “kick” I highly recommend you use Pitorro.

[echoes]

Originally Posted by Counsel

Where’s the rum? You know that it is illegal to prepare Coquito without rum. On second thought, I am not sure about that, but if it isn’t illegal, it should be. If you what to double the “kick” I highly recommend you use Pitorro.

Counsel, you got me to thinking, so I had to google the stuff...mmmm. Looks tasty, thanks!

www.dollarman.com
About Puerto Rico . . .

Pitorro

"Pitorro is the popular word for Puerto Rican moonshine rum. Other common words for the same product are Pitrinche, Cañita, Lágrimas de Mangle, Curao. Production and sale of pitorro is penalized by Puerto Rican laws.

Pitorro is produced by distilling sugar cane. The resulting product is a clear liquid with a high alcohol content, generally higher than legal rum, of which several brands are produced in Puerto Rico.

Puerto Rico's legally produced rums are sold worldwide. Alcohol products are heavily taxed. The lesser-priced pitorro does not bring revenues to the government. Hence, pitorro producers are pursued by both the Puerto Rican police forces and special revenue agents from the Treasury Department.

Traditionally, pitorro is cured (aged) before using. Curing is achieved by adding fruits, such as coconut, grapes, prunes, orange slices and letting the mixture sit for several months. Some people bury the bottles for months as part of the curing process.

Most of the pitorro produced in Puerto Rico is usually consumed during the Christmas season. Some people use pitorro as an ingredient in coquito, Puerto Rico's traditional Christmas drink."

[Ambush Master]

The Bacardi Aircraft Hangar in San Juan, has the "Bacardi Bat" logo on the Doors!! It is really crazy looking, like something out of a "Batman" movie!!