Three Citrus Ponche De Creme Trinidadian Coquito Food

COQUITO

Steps:

• In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled.

COQUITO

Steps:

• Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours.
• Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon.

THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)

Steps:

• Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

PONCHE CREME

Steps:

• Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
• Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.

TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)

Steps:

• In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
• Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

PONCHE A CRèME

Steps:

• Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
• In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
• Serve immediately on the rocks with a dusting of nutmeg.