Friends, this week's cocktail is one I've been waiting a whole year to talk about. To say I'm excited for you to try it would be an understatement. If you've heard of it, or had it, help me spread the good word.
Last year, a good friend walked up to me on Christmas Eve and simply asked, "You want something to drink?" He held up an unlabeled bottle filled with a milky, off-white liquid with specks of brown throughout. Intrigued, I of course said, "Yes." Before revealing what it was, he insisted I give it a taste. I did, and I was hooked.
Puerto Rican coquito is a creamy coconut treat traditionally served during Christmas and New Year's celebrations, kind of like how some folks exclusively drink eggnog around the holidays. Another similarity to eggnog? Many coquitos include egg yolks. But for me, the seasonal drink is upgraded ’nog — eggnog's cooler older sibling.
More complex, more tropical, coquito takes a little bit of work, but is well worth the effort. Bring a batch to any holiday party and be the most popular one there. But make sure to keep a stash at home for yourself.
Coquito
Makes 10-12 servings
2 egg yolks
1 12-ounce can evaporated milk
1 14-ounce can cream of coconut
1 14-ounce can sweetened condensed milk
1 cup Bacardi Silver
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
In a double boiler, combine egg yolks and evaporated milk. Cook over simmering water while stirring until the mixture can coat the back of a spoon. Transfer mixture to a blender and add remaining ingredients. Blend until combined, about 30 seconds. Transfer to a glass container and allow to chill in the refrigerator. Serve cocktail in a rocks glass with a cinnamon stick.
Follow @cfasick on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.
