Coquito
The Story
If you like the idea of egg nog, but the thought of raw egg in a cocktail kind of grosses you out, consider this cocktail as an alternative. Another holiday drink highlighted by Anders Erickson, this cocktail is a simple build with a bunch of milk, coconut and rum. The time consuming part is making the “spice tea” but even that is pretty easy to accomplish.
The trick to the spice tea is making sure to cool it completely before mixing it into the cocktail, and if you are thinking about skipping the “star anise” because it’s not already in your spice rack, we strongly recommend against it. Just one star is all you need and you can always use it to garnish your Vanilla Chai Old Fashioned if you like!
We hope you enjoy this Puerto Rican cocktail for the holidays or anytime you need something smooth and creamy to sip beside the fire.
Ingredients
8 oz Coconut Milk
4 oz Evaporated Milk
4 oz Sweetened Condensed Milk
2 oz Cream of Coconut
¼ oz Vanilla Extract
2 oz Chilled Spice Tea (recipe below)
Pinch of Salt
4 oz Don Q Gold Rum (it’s 151 proof, so drink responsibly and keep fire at a distance)
Grated nutmeg for garnish
Spice Tea Recipe
4 cinnamon sticks (broken in half)
25 whole cloves
1 whole star anise
1 cup water
Bring water to boil with spices. Continue to boil until the mixture is reduced by half. Chill in the fridge for a couple hours.
Preparation
Add all of ingredients to a blender or other type of mixer (preferably with a lid, not an immersion blender)
Blend for 10-15 seconds
Pour into chilled Nick and Nora glass and garnish with grated nutmeg
Source: Coquito Recipe Anders Erickson