Sunday, December 16, 2012

Coquito Time

Since we're chugging along in the Holiday season, I've decided to make that favorite punch of us Latinos known as Coquito. Some call it Spanish Egg Nog since it is very similar to Egg Nog except that the main base of the punch is Coconut Cream. I don't have an actual standard recipe that I can say that I have perfected so depending on how these batches come out, I might alter the recipe. Here is what I worked with:
1 can of Coco Lopez Cream of Coconut
1/2 can of Sweetened Condensed Milk
1 Egg Yolk
4-8 Cinnamon sticks
1/8 tsp of Freshly Grated Nutmeg
1 tsp of Vanilla Extract
1-2 oz of Cinnamon Syrup (recipe below)
15 oz Bacardi Silver
7 oz Bacardi Oakheart Spiced Rum

Build in a blender by adding all the ingredients one at a time. Pour the rum in to the empty Cream of Coconut can and swirl to get the remaining coconut that might be stuck to the sides. Blend for about 5-10 minutes. Taste and alter to taste. Put at least one cinnamon stick that was used in the cinnamon syrup recipe. Pour mixture into a glass bottle or jar and refrigerate. It will thicken somewhat.
Cinnamon Syrup
Put one cup of water to boil with 4 to 8 Cinnamon sticks. After it comes to a boil, extract a shot worth of the liquid.
At quick taste it is quite delicious and very creamy. I made two batches. One for Momma-San's holiday party and another one for another party that we'll be having in the bar this upcoming Monday night. I'll see how they are received and make any necessary changes.

Next on the Holiday drink schedule is Egg Nog. That comes this weekend.

Until Then Happy Drinking,
Sisco Vanilla