Coquito Recipe Puerto Rican Authentic Recipe For Chicken

COQUITO

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 DE PUERTO RICO

Steps:

• Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
• Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
• Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

COQUITO RECIPE

Steps:

• In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour.
• In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture.
• Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
• You have to shake vigorously before pouring.

PUERTO RICAN COQUITO

Steps:

• Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.

COQUITO - COCONUT EGGNOG

Steps:

• Step 1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. Step 2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. Step 3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. More Cooking Tips

TRADITIONAL COQUITO (WITH EGGS/ COOKED)

Steps:

• In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reducei heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and 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 (do not boil) set aside to cool slightly.
• When cinnamon flavored liquid has cooled stir in coconut milk, until well mixed.
• . In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.

COQUITO | PUERTO RICAN COCONUT NOG

Steps:

• Mix all ingredients in a blender at high speed.
• Refrigerate for a minimum of 1 hour.
• Shake well before serving.
• Serve cold in a small glass. Garnish with cinnamon stick.