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Coquito Secret Everybody Asks Me


Coquito Secret Everybody Asks Me

Recently, when I was shopping at my local Stop & Shop, I couldn’t believe what I was hearing…

I heard Coquito’s business playing on the intercom. I looked around to see if anyone was as surprised as I felt when I heard that a large Puerto Rican holiday party is being sold to consumers every day in Queens’ daily supermarket. Could it be that the drink was modern? Why? To me, that sounds like our best kept secret, but I was glad that non-Puerto Rican people discovered it.

If you have never had Coquito in the past, I would like to describe it as a hot egg. (Except Coquito tastes really good. Sorry, egg lovers!) The secret to the ultimate flavor of oil in the composition of egg yolks. Old recipes such as in A Taste of Puerto Rico by Yvonne Ortiz (Puerto Rican Bible) include raw egg yolk; however, I like to mix a lot of sugar and egg yolks at room temperature so that Coquito is similar to custard and removes any bacteria.

Growing up in Bushwick, Brooklyn, I remember Coquito serving at both Christmas and New Year’s parties as we unwrapped presents and played games, dancers dancing and mixing with the songs of Héctor Lavoe and Celia Cruz. The children were given virgin crosses while the adults drank their garnishes garnished with white rum.

Each year, just a few days before Christmas, Mother and I form a large Coquito group to give to our family and friends. She cracks the eggs and saves their yolks, while she cares for the milk cans piled on the ceiling. We are constantly asked to find recipes – I think it is because ours is not too sweet, heavy and delicious, and most importantly, spicy to perfection. Fortunately for you, here it is.

Coquito Secret Everybody Asks Me

Coquito
As mentioned above, the virgin book is beautiful, too. After you have gone through this process, keep the rum with one extra cup of coconut milk, about two cups of coconut milk. (Coquito is Spanish for “little coconut.”)
Makes 5 servings

1 cup canned whole oil coconut milk
½ sweetened condensed milk
1 cup of human milk
1 white cup of rum (optional, see comment above)
3 cinnamon sticks
4 large egg yolk
½ cup cup granulated +2 tbsp
1 teaspoon vanilla tea
1 Cry teaspoon of diamond Crystal kosher salt
½ A teaspoon of finely chopped ginger tea
1 teaspoon cinnamon (optional)

Pour the coconut milk, sweetened condensed milk, melted milk, and white rum (if you are using it) into a blender. Coconut milk may look crooked but this is normal. Mix the milk with the mixture for 30 seconds on the floor. The mixture should be smooth and slightly smooth. Pour into a large bowl, cover tightly, and place in the fridge.

In a small spring, boil 1 cup of water with cinnamon sticks. When the water comes to a rapid boil, turn it off immediately and set aside until cool to the touch.

In a small saucepan, add water to bring the two inches to the sides, and bring to a boil. Combine egg yolks, ½ cup granulated sugar, and 2 teaspoons of water in a medium medium heat. Place the dish on top of the saucepan and reduce heat to allow the water to cool slightly. Using an electric mixer (or a large whisk with a strong arm), beat the mixture over medium-high until the eggs are triple, very pale yellow, and set at a temperature of 150F-155F, 7 to 10 minutes. Carefully remove the brother from the heat.

Whisk egg mixture in a bowl with a little cold milk mixture. The mixture should be an egg shell. Put back in the fridge.

When the cinnamon juice is cold add the milk along with the vanilla, kosher salt, and ginger. Whisk well. Add Coquito to large jar and place in refrigerator to cool for 4-6 hours.

Serve once completely cool, or in a bottle and give to family and friends.

Coquito Secret Everybody Asks Me

Thanks, Bianca!

Bianca Cruz is a writing assistant at Clarkson Potter. She graduated from Hunter College in New York City with a bachelor’s degree in English Language Arts and a German son. Following her studies at Oxford University Press, Bianca attended the Columbia Publishing Course and is now attending the Institute of Culinary Education where she is pursuing a degree in Culinary Arts.

PS Teste alcohol test, and holiday cookies.

(Pictures of Yossy Arefi Cup of Jo.)





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