As the holidays get started, there is much debate about where to go, what food to eat, and who’s doing the actual cooking. This Wednesday I was on Twitter and Lori (aka BklynGirl15) shared part of her menu I saw coquito and stopped reading. I asked for a copy of the recipe and she graciously e-mailed me the recipe.
The recipe is below (Lori gave me permission to share) – if you want to try other recipes from Lori (such as grown folks hot cocoa / cafecito or slow-cooked pork carnitas tacos) please check her blog. Be advised, the site has a “content” warning because like many New Yorkers, Lori does not hold back on praise, criticism, self-analysis or generosity. When you read any of her posts you will see the wit, humor, and boldness that make her such a beautiful soul. Prepare yourself to laugh, talk back at your computer, and raise your hand in solidarity with her journey!
Here is my abuela’s recipe for Coquito. This stuff is divine but what I like to call a sledgehammer drink. Suck down too much of it & you’ll feel like you got bust in the head with a sledgehammer the next morning. Drink responsibly!! 🙂
8-12 Cinnamon Sticks
2 Cans of Coconut milk (coco lopez is fine if you can’t find any really good brands)
3 12 oz cans of evaporated milk
3 12 oz cans of sweetened condensed milk
6 large egg yolks
2 Cups of water
3 Cups of white rum (or Bacardi 151 if you’re daring enough, that’s what my abuela used. WHOA!!!)
Fresh ground nutmeg for garnish
In a smallish saucepan, heat water & cinnamon sticks to boiling over high heat. Reduce heat to medium & cook until liquid is reduced to one cup. Remove cinnamon sticks & set liquid aside to cool to room temperature. In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (Depending on your stove top this could take longer, be patient & DO NOT BOIL). Set aside to cool.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk & rum.
When serving, be sure the drink is cold enough (I highly recommend chilled cordial glasses) & sprinkle with a dash of fresh nutmeg on top.
I save used wine & booze bottles & funnel the mixture in & refrigerate those. Easier, takes up less space & makes it easy for gifting. Trust me, your friends will thank you.
If you don’t already know, I’ll be the one to inform you that Sabroso Saturday was created by MsLatina. So far with all the ladies who linked up to share recipes, we have covered appetizers, snacks, entrees, salads, and breakfast dishes from all over the country – along with personal anecdotes and stories. You might want to eat before reading 🙂