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
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
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
Provided by Food Network
Number Of Ingredients 5
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.
THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)
Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.
Provided by Food Network
Categories beverage
Time 5m
Yield Two 33 1/2-ounce bottles
Number Of Ingredients 6
Steps:
- Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.
COQUITO
Provided by Food Network
Categories beverage
Time 1h10m
Yield about 8 servings
Number Of Ingredients 8
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.
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