How To Make COQUITO ★Puerto Rican Stye Caribbean Eggnog★ (Recipe Included) DJs BrewTube Beer Review

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Aloha BrewTube:

Its time for DJs BrewTube to share another SNEAKY drink for you to enjoy with your friends and family. I think you will find that this one particularly useful. We all like and especially our female friends like to have a bit of a cream based libation now and again. The only problem with commercially available drinks line Baileys or prepared alcoholic Eggnog is that for the price they lack a bit in the flavor department, not to mention alcohol strength. Fear not my friends, DJs BrewTube has the answer, Coquito Puerto Rican Style Caribbean Eggnog. But DJ, I don’t know how to make Coquito you say. Well watch this video and learn. Anyway, I hope you enjoy the video and the drink. RECIPE follows.

How To Make Coquito Puerto Rican Stye Caribbean Eggnog:

*NOTE: There are many variations of Coquito and they are as unique as the families that make them. However, all are tied together by the central theme of coconut, condensed milk, cinnamon and rum.

Ingredients:
• 1 15-ounce cans cream of coconut (Coco Lopez)
• 1 14-ounce cans sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1 Can of coconut milk
• 4 Pasteurized Egg Yolks (optional)
• 8 – 16 ounces Dark or Spiced rum (use less if you like)
• 1 teaspoon ground cinnamon (to taste) & Extra to garnish
• 1/8 teaspoon ground cloves (optional)
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon of allspice
• 1 teaspoon of pure vanilla extract
• 1 teaspoon coconut (or vanilla) extract
• Pinch of salt (optional)

Preparation:
1. Mix all ingredients in a blender. (((Mix spices and vanilla with egg yolks in blender first when beating the eggs))).

NOTES:

1. Put the cans of coconut milk and coco Lopez into a pot of hot water to reintegrate the ingredients in the cans. Separation is caused by low temps. and time.

2. Refrigerate for about an hour before serving. Bottle & Give as a gift. Serve cold.

Serves: This recipe makes about 36 ounces.

3. I have found that this and all homemade Bailey’s or Coquito recipes taste best if you can make them a day or two in advance. This gives the flavors time to integrate and makes for a tastier drink.

4. Shake bottle before serving.

5. Store in any unused portion in a refrigerator. If any is left. ☺

RAW EGGS Note: If raw eggs are a concern, use this alternate method: whisk the egg yolks and evaporated milk in a small metal bowl fitted over a small pot of water. Bring the water to a simmer. Stir the mixture until it thickens enough to coat the spoon and the temperature is 160°F. Pour the mixture into a blender with the remaining ingredients and blend until frothy. Pour into a glass pitcher and refrigerate until well-chilled. Serve with a pinch of cinnamon.

*** There are also commercially available Safest Choice brand Pasteurized eggs. If you check their website they have a list of where their product is available in your area.

****Warning: This is a strong SNEAKY drink. Enjoy responsibly.

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CHEERS!!!!!

DJ

Thanks For Watching.

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Comments

Yvette Jones says:

it looks soooo good.

Stephie Marie says:

Thank you so much! I made this tonight as a trial and it’s SO good. One question, do the egg yolks affect how long this stays good for? What is its fridge shelf life expectancy?

Diana Terranova says:

thank you for this recipe. My husband and I made it yesterday and let me tell you, best coquito we have ever try.

dev bachu says:

gracias mi Puerto riqueno hermano

Andres "DraMatik" Gonzalez says:

SORRY BRO YOU STILL WANNA MAKE EGG NOG THERE IS NO EGG IN COQUITO AND YOUR INGREDIENTS IS ALL MESS UP!

Frankie Santos says:

Depends no one I’ve seen makes its it the same or taste the same in the states. In the island they usually use palo viejo white rum or the moon shine run over there and actual real coconut milk and the insides. Me and my mother make it ever year.

CyntyLu says:

I noticed that Coquito is not on code..EVERY PUERTO RICAN KNOWS A BETTER RECIPE! LOL…My opinion, its much better with the eggs but bring the egg yolk and evaporated milk to 160 degrees in a double boiler and then add the rest of the ingredients in a blender..BOOM…BEST SAFE COQUITO PONCHO…whatever you want to call it in town…PS…every island have their own version of this yummy drink….

2009Lavoz says:

Love the recipe Boricua. Small deviations from the recipe are of no concern to me, as I’m sure generations ago, people constantly deviated recipes in order to form what is considered traditional. It just means progression and creativity is constant, and as long as Coconut is inherent in the recipe it will always be Coquito. Everyone should try to make it better for pleasing their own palate, as one mans pleasure can be another’s dissatisfaction. Thank you for this DJ. Peace be with you always. Feliz Navidad!

Jason Pe says:

You said two tbsp on the video but your list says tsp

HisOnly17 says:

I watched a video that requires a “tea” made with water, cloves, star anise, and cinnamon. Is that not really necessary?

W.Lee Wright says:

I’m going to make this a gift for a friends birthday party. Can I store it away in a cabinet or should it be in the fridge? I wonder about the high milk content and spoilage.

Wilson RAMOS says:

we dont put eggs on it… at least the real Puerto Rican way…

Yvette Jones says:

By the way, white rum sucks. You have to use the dark rum

670francine says:

This is my second year making your coquito recipe. It’s the best. Feliz Año nuevo!

Juan Baez says:

Thanks for the recipe which I followed and it came out perfect. Just one question. After a few days in the fridge it became thick. Is that normal? And is there something I can do to make it less thick.

Captain Chupacabra says:

I was gonna jump on ya for using coconut milk, but I held back once I saw that coconut cream go in. Very nice.

Toria Sanchez says:

Absolutely loved it. My family hasn’t really used eggs much but I heard it helps the batch to be smoother.

Jeanette Cortez says:

this is carlos i love coquito i cant wait to learn how to make it

LecheCoco Productions says:

Hey DJ, just stumbled upon your channel!! Congrats and greetings from Puerto Rico!! If you’re interested in the craft beer movement in the island (and a couple of laughs) feel free to visit my channel!! De nuevo, felicidades y mucho éxito!!

Seda Family says:

Can’t wait to try this… not to knock anyone else, but out of all the videos we’ve seen – yours is the easiest to follow and you’re on our level with the amount of bacardi wepaaaa!!!

Johana Enchautegui says:

hello…how long does it last in the fridge with the raw egg and coconut milk???

Orlando Rodriguez says:

To all these people with their “real PR way” comments. We are here in San Antonio, TX and we have a large PR community here 50k plus. One paranda, yes we even have traditional parandas door to door live bands and all, several of the ladies brought their Coquitos to share and I realized then that “real PR way” is the way grandma used to make it. There were several different variations of it, with and without eggs, one added a shot of brandy (nice touch), another boiled cinnamon sticks so that the flavor is there but doesn’t settle at the bottom, in the end, we all came to the conclusion that Coquito is not about an exact recipe it’s about the tradition of having it being the “Real PR way”. I, myself, am always changing the recipe in search of the one that tastes like it did when I was a child in PR and snuck a taste when my parents weren’t looking. My two cents, peace!

Kelly Hernandez says:

cant wait to make this for my boyfriends family <3 thank you so much for sharing!! Merry Christmas!

Jeanette Cortez says:

im going to make this cant wait

Picco bow says:

I stopped the video the minute he opened his boisterous loudmouth!

dev bachu says:

bueno amigo Feliz anos nuevo

Nellie Hill says:

wow

Yvette Jones says:

I actually like watching the spinning or mixing part of the coquito. dont cut it out.

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