This recipe screams Christmas time in my family household. As a Puerto Rican family, we tend to stick to traditions and this recipe is definitely one of them. Something like an eggnog, cocquito is the Puerto Rican version of eggnog, with a kick. Since I’m home on Long Island for the holidays, I turned to my Mom for some holiday recipe inspiration.
Here’s what you’ll need:
- (1) can, cream of coco or coco milk
- (4) egg yolks
- (1) teaspoon vanilla extract
- (1) teaspoon almod extract
- (1) can of evaporated milk
- (1) can of condensed milk (or 1 cup of sugar)
- (1 1/2 recommended) cups of white rum or to taste
- flaked coconut (optional, as you will taste the flakes in your final mix)
- cinnamon sticks
- fresh ginger or ground ginger
- ground cinnamon
Here’s what you’ll do:
First, boil 1 1/2 cups of water and place the cinnamon sticks, cloves, nutmeg & fresh ginger into the water.
While that’s warming, add the following into your blender:
- (4) egg yolks
- entire can of coconut cream/milk
- entire can of evaporated milk
- entire can of condensed milk (or 1 cup of sugar)
- (1) cup flaked coconut (optional)
- white rum
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Once the spices are mixed and warm, strain the pieces and pour the liquid into the blender as well. Mix all the ingredients listed above and pour into a carafe. This will work for 6 servings, however if you choose to use mini flutes like I did, you’ll get much more!
Mom’s cook book, filled with recipes shared from my Abuela.
The boiled spices can also act as a perfect holiday aroma around the house!
My beautiful Momma!
Don’t forget to sprinkle some ground cinnamon!
How adorable are these mini flute glasses from Ikea?