Spiced Vanilla Coquito Coconut Holiday Drink Food
PISTACHIO COQUITO
Steps:
- Pour the pistachios into a food processor or high-speed blender and pulse until it becomes the consistency of a paste.
- Add the pistachios and all other ingredients together in a blender and mix well.
- Refrigerate for at least one hour.
- Serve in small glasses and garnish with a dash of cinnamon.
Nutrition Facts : Calories 173 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 59 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
SPICED VANILLA COQUITO (COCONUT HOLIDAY DRINK)
A recent trip to Puerto Rico made me fall in love with this drink. Here is an eggless version that keeps longer in fridge. This is a nice change from Eggnogg. If you don't like Eggnogg. This is a great substitution. Make extra batches to bottle for gift giving.
Provided by Nor Mac
Categories Other Desserts
Time 15m
Number Of Ingredients 12
Steps:
- 1. in a large pan. Mix all spices together with evaorated milk. Heat and stir constantly on high heat until it is just ready to boil. Remove from heat. Let cinnmon stick sit for 5 minutes then discard, and cool.after it cools. Mix in the rest of the ingredients except for Rum.
- 2. You can strain the spices off in a sieve with cheese cloth if wanted. Mix in the Rum or Rums thoroughly.
- 3. Pour in to pitcher or bottles. Store in refrigerator for Up to 3 weeks. Top each serving with whipped cream and nutmeg before serving optional. Shake well or stir before pouring.
COQUITO (COCONUT EGGNOG)
Steps:
- In a blender, combine condense milk, evaporated milk, coconut milk and coconut cream.
- Add the cinnamon, nutmeg and vanilla.
- Finally, add the rum. Blend until all is well combined.
- Pour into a glass bottles, seal tightly and refrigerate.
- Serve cold in small drink glasses and garnish with a sprinkle of cinnamon or nutmeg. Shake well before serving.
Nutrition Facts : Calories 288 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 12 mg, Sodium 57 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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- Start by mixing all ingredients except cinnamon sticks into a blender. Blend ingredients until the mixture is well-combined.
- Strain coquito into an airtight bottle and place inside a refrigerator to chill for a minimum of one hour. Shake the bottle before serving.
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- Combine the first 6 ingredients, through orange zest, in a medium sauce pan. Bring to a gentle simmer, do not boil. Simmer for 20 minutes, stirring often to prevent burning. Remove from heat and let cool for 20 minutes, stirring often to stir in coconut fat.
- When cool enough to handle, strain through a fine mesh strainer. Chill in the refrigerator for at least an hour before serving.
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