Coffee Coquito Food
COFFEE COQUITO
Coquito translates to "little coconut" in Spanish and refers to the coconut milk in this Puerto Rican rum cocktail. Put a twist on the classic by adding a shot of espresso.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 10m
Yield Makes about 6 drinks
Number Of Ingredients 7
Steps:
- Add coconut milk, evaporated milk, condensed milk, rum, and cinnamon to a blender. Blend until combined. For each drink, pour 1 1/2 ounces espresso over ice, and top with 6 ounces coconut-milk mixture. Garnish with a sprinkle of nutmeg.
COQUITO
Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.
Provided by Food Network Kitchen
Categories beverage
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!
Provided by Brandy
Categories Drinks Recipes Eggnog Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 46.2 g, Cholesterol 24.3 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 10 g, Sodium 104.6 mg, Sugar 45.4 g
PUERTO RICAN COQUITO
Coquito is a coconut tasting beverage originating from Puerto Rico, popular during the Christmas season. My grandmother and my mother use to prepare it as I was growing up, and the tradition has stayed with me!
Provided by Ben S.
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 348 calories, Carbohydrate 23.8 g, Cholesterol 13.3 mg, Fat 21.5 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 18.2 g, Sodium 76.9 mg, Sugar 21.3 g
COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)
A delicious rum-infused Latino beverage enjoyed any time of year, but in particular, around the Holidays... Similar in type to egg nog, but way more delicious! This recipe comes from my husband's friend's wife, Linda. The recipe is for larger servings (party-size) so you will have to adjust for portions desired. Also, some tolerance is required as you must stir constantly over low flame as to not cook the egg yolks -- also, allow time for prep. & cooling when factoring your time, other than that, the recipe is pretty easy... those are just a few cook's notes FYI.
Provided by BlondieItaliana
Categories Punch Beverage
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
- Add Coco Lopez and continue to mix for about 15 minutes on low flame.
- Add Rum and cinnamon sticks with water.
- Mix everything on low flame for about 20 minutes.
- Let cool and serve.
- ** Use whisk for a smoother consistency ** if desired.
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