How To Make Coquito Puerto Rican Rum Cocktail Dining Traveler Cooking Series

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=JfwtIq4abQk

Welcome to Episode 3 of Part 3 of The Dining Traveler Cooking Series! As many of you know, I've dedicated this edition to Puerto Rico, shot on location at La Cosecha, a Latin American market in Washington, DC. I'm super homesick for the island, and making these family recipes makes me feel so much closer to home. Many of you have asked for this, so I am here to deliver: my Coquito recipe! • The origins of coquito, a Puerto Rican creamy coconut and rum-based cocktail, are not fully known. Some say it comes from Spain, and others say it comes from the United States. However, one thing is certain: coquito is a staple of the Puerto Rican holiday menu. However, there is no reason why you can't serve this as an indulgent after-dinner drink year-round. Most families have their unique coquito recipes, passed on from generation to generation. I would love to hear how you make yours! • There are different versions of this drink throughout Latin America. I invited Daniella Senior, co-owner of Colada Shop Serenata, to compare Dominican Ponche Crema to Coquito. • Thanks again to The National Museum of Puerto Rican Arts Culture for your support! • 12 oz can of Evaporated Milk • 1 inch of fresh ginger • 3 cinnamon sticks • 4-5 whole cloves • 1-2 star anise pods (optional) • 13.5 oz can of Unsweetened Coconut Milk • 14 oz can of Sweet Condensed Milk • 15 oz can of cream of coconut milk • 1 1/2 cups of rum. For this video, I used Ron del Barrilito. If you don't consume alcohol, you can skip this ingredient. Tip: start with 3/4 cup if you don't like a strong alcohol taste. • ground cinnamon for garnish • Special equipment: a blender. I love my Vitamix https://amzn.to/2J9Ed9N • Thinly slice the fresh ginger. • In a small saucepan, pour the entire contents of the evaporated milk. Add ginger, cinnamon, and cloves. Bring to a quick boil and then simmer for 3 minutes. Let it cool to room temperature with the spices still inside. • Pour the evaporated milk mixture through a fine sieve. Set the cinnamon sticks aside. • Mix evaporated milk and the rest of the ingredients in the blender. Blend at medium speed until well blended. • Pour into a glass bottle (a great way to repurpose your rum bottles) and toss a cinnamon stick in the bottle to add more spice flavor. • Let the mixture chill, ideally overnight, for the flavors to come together. Serve cold with a sprinkle of cinnamon. ¡Salud! • Items used: • La Fe Cream of Coconut: https://amzn.to/3kX6FIM • Vitamix: https://amzn.to/2J9Ed9N • Toggle Top Bottles (to gift Coquito): https://amzn.to/3l59TtP • Denim Apron: https://amzn.to/378sjET • Video Edited by Audrey Wong (@audvisual) • Follow Dining Traveler: • Instagram.com/diningtraveler • Facebook.com/diningtraveler • Twitter.com/diningtraveler

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