Recipe: 4 (15-oz) cans Unsweetened coconut cream 2 cups Sugar 1 Vanilla bean (or 1 tsp vanilla extract) 1 tbsp Ground nutmeg 8 Cinnamon sticks 1 (750-mL) bottle Añejo rum
Yield ≈ 13 cups (3 Liters) Serves: 18 people
Combine all the ingredients (except the rum) in a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from heat, strain out cinnamon sticks and vanilla bean pods, let cool and stir in the rum. Transfer to bottles (making sure that at least one cinnamon stick goes into each bottle), seal and store in the refrigerator. Serve over ice in stemless wine glasses and garnish with cinnamon sticks.
This Christmas cocktail from Puerto Rico is a great departure from the usual Holiday fare like Eggnog. It's actually closer in flavor to Horchata, only with booze. The rum is definitely there, but it's so well balanced that it's easy to forget it's there and just as easy to have more than one.
Coconut Cream, Cream of Coconut, essentially what you want is really thick coconut product that you would use in Thai or Indian cooking. And you want there to be as little other ingredients as possible. No sugars or bimetheylcholrohoxtate or xanthidium sorbate dihexinoyl or anything like that. The ingredients you're looking for are Coconut, Water and maybe Guar Gum. Keep it simple. Control your sugar-level, just like you'd want to control any other component that goes into your food and drink.
Since this is a Puerto Rican punch/cocktail, it's only fitting to use a Puerto Rican rum. Añejo is strongly recommended. I like Don Q, but you could use Bacardi or if you could get your hands on it, Ron del Barrilito. The author of this variation, Giuseppe Gonzalez, also concedes that spiced rum can be used. The only Spice Rum I will concede to is the Cajun Spiced Rum from Old New Orleans Rum. However, I would recommend sticking to Añejo. You won't be disappointed.
When bottling the Coquito, use cinnamon sticks that are as tightly wrapped as possible. The gigantic, mutant sticks I used in the video, were great for mixing the punch, but less practical to stick in the bottle or use as a garnish. You'll want to use a smaller, tightly wound, baby cinnamon sticks (like the one I use for garnish in the video) instead.
Mix up a batch of Coquito. Let me know how in turns out. It will definitely make a great impression for your next holiday get-together. Cheers!
Submitted December 16, 2014 at 11:09AM by DistinguishedSpirits http://ift.tt/1AAY1T2 recipes
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