It’s been a couple of weeks since my last post, sorry….but I’m back! It’s been freezing cold here in Minnesota, and you all know that means hibernation for me! If I do go out, I definitely layer, and then I’m suffocating 5 minutes later! Oh joy, joy!!
Our Thanksgiving was wonderful and very special. My daughter in law, and grand daughter were able to come visit. We also celebrated Eva’s first birthday! What a blessing it was to have them here, and to be able to spend that special day together. I was blissfully happy for the five days they were here!!! I get to see my grand daughter every 4 months, so when I am with her, I want to enjoy her to the max. That included feeding, bathing, rocking, playing, and giving mommy a break! I truly enjoy every single minute of it, as she is such a joy to be with!!!
Now, we’re getting ready for the holidays, and as I had mentioned in an older post, I wanted to share my mom’s Coquito recipe. Coquito, for those of you who may not know, is what us Puerto Ricans call our “Egg Nog” . I grew up watching my mom prepare this every single Christmas. I remember her last Christmas with us….yes, she was still in the kitchen making her Coquito and Arroz con Dulce (rice pudding). I haven’t mastered the Arroz con Dulce, but my aunt was able to give me the Coquito recipe.
Of course my mother used real coconut when making it, but I’m substituting that with what we call Coco Lopez. Unfortunately I was not able to find that brand, but I did find another! Many people have their own recipe, but this one is really simple and tastes great. Not sure how many calories in this, and I really don’t want to know, since we only make this during the Christmas holidays. During that time, if you visit a Puerto Rican home, we’ll always have Coquito to offer you!!! This also tastes great with your morning coffee, give it a try!!!
Genoveva’s Coquito Recipe
2 Cans of Coco Lopez
1 large can of Carnation Milk
1 small can of Carnation Milk
3 Egg Yolks
1 t-spoon of Vanilla Extract
3 Cups of Barcardi (Yikes)
Cinammon to taste
Some may feel a bit weary about adding the raw egg yolks, but we’ve been doing this for years with no ill effects from it. I do however, make sure that I check the eggs, and make sure there are no cracks in them.
Add all these ingredients in a blender, make sure all is blended completely, and just pour in bottles and refrigerate. I purchased these bottles years ago, but they are available at World Market.
Since Coquito tends to be very sweet, it is best to pour in small amounts. Pour in small glasses and enjoy!!! Similar glasses available here.
For those of you that love to cook, and like Puerto Rican food. I highly recommend this book, Puerto Rican Cookery, by Carmen Aboy Valldejuli. I have one of my own and love it!!
The the ingredients you will need to make Coquito
Separate all three egg yolks
Now we’re ready to begin
Pour all ingredients in blender. Not all will fit, just mix one batch, pour half in bowl and mix remaining
I was unable to find Coco Lopez, but this was the same exact coconut cream, just different brand
(for my fellow Latinas) commercial jingle “Si es Goya, tiene que ser bueno”
I was able to fill 1 1/2 bottles (p.s. if you find these glasses, DO NOT put in dish washer, colors washed off)
Feliz Navidad (Merry Christmas)