I’m still dealing with my new “think Mac” mind setting. But I know I learn fast… and besides, I have my super IT manager (aka Andrés Ignacio, who already turned 11, can you believe it?) guiding me throughout the process… while he “adapts” himself to his new iPhone and his brother Tomás Eugenio (who’s turning 9 this week) plays with his new iPad.
But I’m not back to talk about my family conversion to Apple, but to celebrate Santa landing in our home 24 days in advance! What can be better than that? To light up your Christmas tree, while listening to Christmas carols and sipping this sweet, luscious, creamy coquito.
Coquito is to Puerto Ricans what ponche crema is to Venezuelans and eggnog is to Americans: a concoction made of milk, eggs, rum of course and spices with the delicious addition of sweet coconut cream.
You ca serve coquito in short glasses or in a rock glasses with crushed ice. Either way, just be careful because coquito is sweet and highly addictive!
Coquito | Ingredients for 5 cups
3 egg yolks
1 can of evaporated milk
1 can of sweet condensed milk
1 cup of Ron de Venezuela Santa Teresa Añejo
1/4 Tsp. of ground cloves
1/2 Tsp. of ground cinnamon
1/4 Tsp. of freshly ground nutmeg
1 Tsp. of vanilla extract
In a pot, with an immersion blender, blend the evaporated milk with the egg yolks.
Cook this mixture over medium heat, stirring constantly and being careful it doesn’t boil.
Just before reaching the boiling point, turn off the heat. Add the condensed milk, the coconut cream and the spices, including the vanilla extract. Blend.
Add the rum, stir and bottle in an sterilized bottle. Refrigerate at least for four hours before serving.
To print the recipe click here.