How to make the best COQUITO.
#AnaBelaval #coquito #holidaydrinks
How to make the best COQUITO.
I've been making this recipe for Puerto Rican coquito forever. It' super easy and a great gift for friends. I especially love gifting it to non Puerto Ricans and spread the joy of our culture.
Ingredients
3 cans of evaporated milk
1 can of condensed milk
1 can of cream of coconut
Rum
Cinnamon sticks
Whisk the milks and coconut cream together in a bowl. You may. need to put the coconut cream in a blender to avoid lumps in the coquito. Pour rum to tasted.
Place 2 cinnamon sticks in a one liter glass bottler with a secure top. Pour the coquito mix in the bottle.
Keep refrigerated, serve cold and in small classes. Consume in moderation.
????Say hi on social:
Instagram:
Facebook:
Twitter:
Homemade Eggnog | 25 Drinks of Christmas Day 23
A single serving eggnog recipe for cold winter nights and warm holiday company. Easy to make, and infinitely better than the store bought equivalent.
Homemade Eggnog:
-1 1/2 oz Bourbon
-1 oz Brandy
-1/2 oz Amaretto
-1/2 oz Honey Syrup
-1 1/2 oz Whole Milk
-1 Whole Egg
-Ground Cinnamon and Nutmeg to Taste
Combine ingredients into shaker and dry shake to emulsify. Shake with ice and serve in a rocks glass over crushed or whole ice cubes.
Note:
Honey syrup was an interesting idea, though likely less effective than regular simple syrup, which I was out of at the time of filming this episode. Substitute with any sweet syrup (Simple, Cinnamon, Orgeat, etc.). You can also swap out or split the measure of whole milk with heavy cream for a thicker final product.
Royalty Free Christmas Music Provided By: @HiEiyan
How to Make Eggnog
The goopy stuff that you find at the grocery store has no right to call itself Eggnog. Make it on your own, and you'll produce a thin, smooth, even light cocktail that is a holiday classic. Personally, I'd rather risk having a few raw eggs than the carrageenan, annatto-turmeric extract, or whatever else they put in the store-bought versions.
If you are feeling especially adventurous, I also recommend this Coconut Eggnog recipe (
Needed:
• Eggs, a pair*
• Cream, one part
• Milk, two parts [preferably whole]
• Sugar, to taste
• Liquor [Whiskey, Brandy, Rum]
• Nutmeg
• Blender [or whisk]
* Recipe calls for raw eggs. Use caution due to the slight risk of salmonella or other food-borne illness.
Steps:
1. Crack eggs
2. Blend
3. Add sugar
4. Blend
5. Add cream and milk
6. Blend
7. Add liquor
8. Blend
9. Pour
10. Nutmeg
11. Happy Holidays!
---
Coquito and Which Rum is Best? | How to Drink
Fill in the gaps in your diet with Essential for Men — a small step that helps support a healthy foundation for your body Ritual are offering 10% off your first three months by going to and using code HOWTODRINK at checkout.
Explore most-often used bottles online here:
Coquito is often referred to as Puerto Rican Eggnog and now that I've had some I totally get why people say that but... Coquito is not Eggnog. Near as I can tell Coquito is a decidedly 20th century creation which first appears in print in Cucine a Gusto, a cookbook of Puerto Rican dishes from 1952. As typically, particularly when I'm dealing with something I've never had, I like to find the earliest possible version of it, the roots recipe. So today I make a very 1950's style Coquito, but I leave the rum as a variable and test the same Coquito with 10 different rums to figure out which is my favorite. The results came as a surprise to me! Full credit to Giuseppe González, the recipe I'm using is from him, though my understanding here is that it's the 50's standard.
Coquito Mix:
In sauce pan
12 oz. - or - 355 ml can of Evaporated milk
15 oz. - or - 444 ml can of Coco López
4 cinnamon sticks
2 or 3 whole cloves
2 star anise
1 tsp - or - 5 ml vanilla extract
Grated nutmeg to taste
Heat to simmer for about 10 minutes
Strain mixture into a bottle and let cool
Coquito cocktail ratio:
2 1/2 parts Coquito Mix
1 part rum of your choosing
Slowly but surely, I'm starting a mailing list so that I'm not fully dependent on YT's algorithmized notifications system. If you'll sign up, I promise not to abuse your generosity, or sell your info to anyone. It's over on the blog right here:
Steve the Bartenders Cream of Coconut:
Twitch:
Greg's Gift Guide:
Greg's Favorite Eggnog:
Griswold Style Nog:
H2D2:
twitter:
instagram:
Blog:
Patreon:
Gear:
Incredibly Awesome People who make this show possible!
Shelby Benton
Dennis Groome
Ryan Wolfe
Aditya Choksi
Rachel Keys
Whiskey Tribe
Thomas D Choate
William Madrid
Erik Språng
Nicholas Tsotakos
Bradley Cronk
James Evans
Hooper Snow
Adam Doyle
Kimber Guzik
Bill
Todd Swain
Richard Rappuhn
Affable Kraut
Olivia
Jeff Lewis
Huyen Tue Dao
Marzi
Jacob Pizzuto
Lee M Geller
Alex Bertrand
Daniel Batson
Magnus Gezelius
Mark Nevada
Cade Bryan
Charles Armstrong
James Ives
Christopher
That One Guy
Christy Rusk
Anne Burns
Robert Hilts
Jacob Scida
The Administrator
T Hipp
TsubasaAkari
Richard Trimble
Stacy Ferguson
Weston Roberds
Marcus
Sarah Chapin
Brandon Mayotte
Jeremy Samuels
Sean McNeil
Adam Van Ost Schrot
Marcus Larsson
Noah Lee
Ron Brown
Hastur
Directed by: Greg
Edited by: Rachel Ambelang & Greg
Produced by: Meredith Engstrom & Stefano Pennisi & Greg
Cinematography by: Greg
Created by: Greg
#ad #christmas #mixology
A basic guide to RUM for everyone!
Today's video covers rum for everyone! I’ve been looking forward to this for a while (I bought a sign for the occasion), but struggled to condense it into one video. This category’s massive with an extensive history - there’s simply too much to cover in one go! Rum’s been produced around the world for centuries, and the genre has very little rules. Essentially, any spirit distilled from sugarcane juice or its byproducts (molasses, evaporated cane syrup, etc.) can be labeled as Rum. It’s left to the individual regions to impart their own regulations (or lack there of) to the production of the spirit. Because of this there are countless expressions, and though exploring them all is exciting, navigating the nuances can be intimidating. I’m going to to help break this down. We’ll discuss a few common methods to categorize rum, why they work and why they don’t, and I’ll offer some of my bottle recommendations for those just getting started. Hopefully this helps you understand the mysterious world of rum so you’ll be able to better predict what’s in the bottle - and ultimately be encouraged to try something new! Cheers!
Grab some of my favorite rums at Curiada! ????
Support the channel on Patreon:
Video/editing/illustrations by Azusa Inaba ???? ????
TIME STAMPS
Intro: 0:00
What is Rum?: 1:24
A Brief History: 2:29
Color Coded: 4:03
The Traditional System: 6:30
These 3 Things: 8:00
Some Starting Points: 11:18
New Bottle Tasting: 13:03
Sign Off: 14:09
That Glorious Sign: 14:52
For a more thorough explanation and breakdown of rum, I strongly recommend:
Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate:
For Rum’s extensive & fascinating history, check out:
And a Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis:
THE BOTTLES ON THE TABLE (not all shown)
Multiple Origins:
Plantation 3 Star (blend from Barbados, Jamaica, & Trinidad)
Probitas (blend from Jamaica & Barbados - called Veritas outside of U.S.)
Jamaica:
Appleton Estate Signature Blend
Appleton Estate 12 year Rare Blend
Smith & Cross Navy Strength
Wray & Nephew Overproof
Hamilton Jamaican Pot Still Black
Barbados:
Real McCoy 3 year
Real McCoy 12 year (what I was sipping on)
Guyana:
Hamilton 86 Demerara
Hamilton 151 Demerara Overproof
El Dorado 8 year
El Dorado 15 year
Bermuda:
Gosling's Black Seal
Trinidad & Tobago:
Angostura 1919
Puerto Rico:
Don Q Gold
Nicaragua:
Flor de Caña 7
Martinique:
Clément Canne Bleue
La Favorite Coeur d’Ambre
Rhum J.M VSOP
Haiti:
Clairin Communal
Brazil:
Novo Fogo Barrel-Aged Cachaça
Indonesia:
Batavia-Arrack van Oosten
THE TOOLS I USE
My workhorse double jigger:
My go-to large shaking tin:
My go-to small cheater tin:
Hawthorne strainer:
Fine mesh strainer:
My favorite mixing glass:
Bar spoon:
Julep strainer:
Hand juicer:
Rubber bar mat (6x12):
The Glencairn Glass:
My Gibraltar Rocks Glass:
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Follow Me:
Instagram:
Twitter:
Facebook:
Send stuff to:
Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640
Rum Popo - Cooking with Flavors of Belize & Chef Sean Kuylen
Sean Kuylen & Carolee Chanona take on a classic Belize Christmas-time recipe : Rum Popo.
A Belizean version to eggnog, Rum Popo is popular not only at Christmas parties but also as a gift between friends and families during the holidays.
A short and sweet recipe which will give you the perfect drink to serve at your Christmas party this year, adding a little Belizean flavor to the celebrations.
Season's Greetings !