Today we're taking booze in thekitchen and making Coquito For this drink you're going to need a measuring cup, a ladle, a wooden spoon, a small knife a cutting board, a measuring spoon a strainer, a pot, a mixing bowl a can opener and bottles with air-tight lids.
Theingredients are Coconut Cream Nutmeg, Vanilla, Cinnamon Sugar and a good Puerto Rican AñejoRum.
Coquito is a traditional Puerto Rican holiday punch.
There are a lot of variations and personal touches on this one.
The components that seem to remainconstant, however, are Rum, Coconut and Cinnamon.
This version is adapted from Giuseppe Gonzalez's recipe on Liquor.
Giuseppe's recipe called for 2 cans ofunsweetened coconut cream and 2 cans of sweetened Coconut Cream.
I like to use 4 cans unsweetened coconut cream.
not only to control the sweetness but the unsweetened variety tends not to have any additives.
With the Coconut and Rum, it's in the sameneighborhood as a Piña Colada, but the spices definitely give it aChristmas and winter holiday flavor.
It's extremely well-balanced.
TheCoconut, Cinnamon and Rum shine through the most but the vanilla and nutmeg accent it well.
This one has more ingredients than Advocaat, but is easier to make.
It's a punch sothe porportions seem daunting but scale it as you need it.
We're shooting forabout 13 cups or about 3 Liters of Coquito.
That'llmake about 18 servings.
Let's start by opening our 4 cans ofCoconut Cream.
They may have separated so break it up a little with a spoon.
Next add the 4 cans of coconut to your pot.
At thisscale, you want to use a pot that holds 3 quarts or more.
Next measure out 2 cups of sugar.
Add that to the pot.
Measure a tablespoon of nutmeg.
Add that to the pot.
Take your Vanilla Bean, split it down the middle lengthwise and scrape the seeds out with a knife.
Add the seeds to the pot and toss in the pods.
Next we'll add 8 Cinnamon Sticks.
Turn it on medium heat and stir continuouslyuntil the sugar and any chunks of Coconut Cream have been dissolved.
Remove the mixture from heat.
Strain out theCinnamon Sticks and Vanilla Pods.
but hang onto the Cinnamon.
Let everything cool, crack open your rum and stir it in.
Then, I like to ladle the couito into a measuring cup before bottling it up.
Pour it into your air-tight bottles.
Pop a cinnamonstick in each, close the lid and store in the fridge.
The mixture tends to settle, so shake it orstir it before serving.
Pour it over ice in a rocks glass, or inthis case, a stemless wine glass.
Garnish it with a Cinnamon Stick andthat's all there is to it.
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