Monday, January 6, 2020


56 oz Sweetened Condensed Milk (4 1/2 oz Goya)
48 oz Evaporated Milk (3 3/4 oz Stop & Shop)
24 oz Cream of Coconut (2 oz Goya)
4 tsp Vanilla Extract (3/10 tsp)
4 tsp Ground Cinnamon (3/10 tsp Freshly Grated)
1 tsp Ground Nutmeg (1/10 tsp Freshly Grated)
750 mL White, Añejo, or Spiced Rum (2 oz Don Q Extra Añejo)

Mix all but the rum in a pot, bring to a simmer while stirring, and then let cool. Stir in the rum and refrigerate. Serve over ice in a rocks glass and garnish with a cinnamon stick.
After I mentioned the buzz about Coquito, the Puerto Rican version of Egg Nog, Andrea was curious and went out shopping for the ingredients to mix up a batch. For a recipe, I wanted a more authentic voice (I believe that some of the web chatter was about Martha Stewart declaring that Coquito was "a take on a coffee drink made in Puerto Rico"), so I found one by Giuseppe Gonzalez, a well-respected bartender who grew up in Puerto Rico and has graced the posts on this blog several times. I scaled down his recipe that I sourced from Liquor.Com to make around a single serving. Once in the glass, this Egg Nog without eggs offered up luscious coconut, cinnamon, and caramelized milk aromas. Next, a thick and creamy sip led into a rum, coconut, cinnamon, and vanilla swallow. The coconut and dairy here provided plenty of sweetness and richness to make the eggs and sugar of the classic unnecessary.

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