Receta de cóctel coquito de LyAnna sanabria
Cada familia tiene su propia versión de esta bebida cremosa, especiada y a base de ron con raíces puertorriqueñas, dice LyAnna Sanabria. Su versión comienza con un jarabe de coco tostado con especias, que luego se enriquece con una mezcla de leche de coco, crema de coco, leche evaporada y leche condensada azucarada.
Every family has their own version of this creamy, spiced, rum-based drink with Puerto Rican roots, says LyAnna Sanabria. Her version starts with a toasted spice coconut syrup, which is then enriched with a mixture of coconut milk, coconut cream, evaporated milk and sweetened condensed milk. In the spirit of coquito, which is meant to be shared, this recipe makes enough for several gatherings. As Sanabria suggests, keep a bottle for yourself and gift the rest to a few lucky friends.
While this recipe calls for mixing the rum into the coquito, the base can also be kept nonalcoholic, with the option of spiking individual servings by adding 1 1/2 ounces of rum to a 5-ounce pour of coquito mix. Sanabria typically recommends Puerto Rican rum, but adding blackstrap can add “a rich baking spice note,” she says.
Ingredients
Yield: approximately six 750-milliliter bottles
15-ounce can coconut cream
toasted spice coconut syrup (see Editor’s Note, use entire quantity made)
1/2 ounce Angostura bitters
large pinch of sea salt, preferably Himalayan (“no more than a teaspoon,” Sanabria says)
750-milliliter bottle rum, preferably Rincón, Don Q or Cruzan Blackstrap
Garnish: grated nutmeg and/or cinnamon
Directions
In a blender, combine the coconut milk, evaporated milk, sweetened condensed milk and coconut cream. Blend until frothy.
Pour the toasted spice coconut syrup into a separate container that is large enough to hold the final volume. (Sanabria suggests a mixing bowl or bulk container that holds 8 quarts, such as a Cambro.)
Pour the blended mixture into the container with the syrup, and whisk until incorporated. Add the Angostura bitters, salt and the spices reserved from the syrup, then stir to combine.
Cover and refrigerate overnight.
The next day, stir in the rum, and decant into six empty 750-milliliter rum bottles. Keeps, refrigerated, for 4 to 6 weeks.
To serve, pour 4 ounces into a glass (either stemmed or a rocks glass, but no ice). Garnish with grated nutmeg and/or cinnamon. For a little nip or a communal toast, serve in shot glasses.
Toasted Spice Coconut Syrup
1 tablespoon whole cardamom pods 1 tablespoon small allspice berries 5 large cinnamon sticks, crushed (look for large cassia sticks, not smaller Ceylon) 15 whole cloves 1 whole nutmeg seed, grated 1 star anise pod 15-ounce can coconut cream 1 heaping teaspoon vanilla paste (such as Nielsen-Massey) 14-ounce can coconut milk
Toast the cardamom, allspice, crushed cinnamon, cloves, grated nutmeg and star anise in a medium pot over low to medium heat. This should take less than 5 minutes. Don’t let the pot get too hot, Sanabria advises, to avoid curdling the milks in the next step.
Add the coconut cream to the pot, then stir in the vanilla paste. Bring to a light boil. Simmer gently, stirring to avoid burning, until the liquid starts to reduce, not longer than 10 minutes. Remove from heat immediately, and let cool to room temperature.