COQUITO | PUERTO RICAN COCONUT NOG
Christmas means it's time for coquito! Coquito is a rich creamy coconut and rum drink that is served in Puerto Rico for Christmas.
Provided by The Noshery
Categories Drinks
Time 1h50m
Number Of Ingredients 8
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.
COQUITO (PUERTO RICAN COCONUT EGGNOG)
Coquito is a Puerto Rican holiday punch that's rich and sweet with coconut, plus a kiss of cinnamon and rum. One batch makes plenty for a party. Give it a try instead of eggnog!
Provided by Garrett McCord
Categories Drink Make-ahead
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding .) Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
- Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
- Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
Nutrition Facts : Calories 572 kcal, Carbohydrate 40 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 24 g, Sodium 150 mg, Sugar 37 g, Fat 34 g, ServingSize 6 to 10 servings, UnsaturatedFat 0 g
COQUITO (PUERTO RICAN COCONUT EGGNOG)
Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.
Provided by Alejandra Ramos
Time 2h10m
Yield 16 to 20 small servings
Number Of Ingredients 9
Steps:
- Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
- Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
- Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).
COCONUT EGGNOG
The inspiration for this coconut eggnog is the Puerto Rican version, called Coquito, and is perfect for any holiday festivity.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
- Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
- Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.
CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.
Nutrition Facts :
COQUITO (COCONUT RUM EGGNOG)
Steps:
- In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.
CHOCOLATE EGGNOG
Provided by Food Network
Time 5m
Yield 1 glass
Number Of Ingredients 5
Steps:
- Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.
COQUITO - COCONUT EGGNOG
Provided by Food Network
Categories beverage
Time 5m
Yield Makes about 7 Cups
Number Of Ingredients 8
Steps:
- 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
- 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
- 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
COCONUT EGGNOG PIE
This easy recipe became a family favorite by happy accident. I was trying to use up extra eggnog and coconut from other holiday baking-and they are so good together. -Fay Moreland, Wichita Falls, TX
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 485 calories, Fat 27g fat (15g saturated fat), Cholesterol 73mg cholesterol, Sodium 327mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
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