A Bit of Booze

Okay, this particular post is a bit out there for me. Other than the very occasional glass of wine, or even more rare margarita (straight up, on the rocks please!) I seldom drink. Since having babies, I just don’t have the tolerance I once had, and since a Mommy has to be Mommy 24/7, drinking is not something I do often. But last Christmas, my brother and his wife shared the most wonderful drink I’d ever had, Coquito. I have spent a good deal of this past year researching and reviewing recipes, looking for the perfect Coquito recipe, and today I am proud to say that I think I have created my own version of Coquito.

Coquito is actually a coconut flavored egg-nog like drink from Puerto Rico- and let me tell you, I hate egg-nog. Even the smell turns me off. But this… this is something truly special and decadent, and I could drink this every night of the week and not get sick of it. I am certain that if I were to put the authentic version and my version head to head, mine would still be lacking, but for now, I am thrilled to be able to share my version of Coquito.

Erika’s Coquito

2 cans Coconut milk
1 1/2 cans sweetened condensed milk
1 can evaporated milk
1 cup dark rum
10 ounces Coco Real (found in liquor dept. by pina colada mix)(or cream of coconut)
1/2 teaspoon cinnamon
1 cup Egg Beaters® 99% egg substitute (I used two of the cups from a 6 egg package)
1/2 cup brandy
2 tablespoons vanilla extract

Combine Egg Beaters and rum in a mixing bowl and mix with a handheld mixer for about a minute. Add the coconut milk, condensed milk, evaporated milk, and Coco Real. Mix well with the beater. Add the cinnamon, vanilla, and brandy again mix well.

Store refrigerated in a glass bottle or glass pitcher (Leftover rum bottles work really well for this). Allow to rest for at least two days before consuming, shake well before serving. Serve well chilled.

** Your coquito should be consumed by the “best by” date on your Egg Beaters carton.

But wait! There’s more to the booze post!! In addition to the coquito quest, I’ve still also been working on holiday food that is part of my kids heritage. A week or so ago I started searching for an Irish cookie, and I found a recipe for Irish Whiskey cookies. I wasn’t totally convinced they would work, so I passed them by, but I kept finding myself drawn to the idea of these Irish Whiskey cookies. So I picked up a tub of minced candied fruit and trudged ahead. The cookies were very easy to mix together, and while they were baking I thought it was so strange to smell whiskey in the air- certainly not normal for this house anyway. After the first batch cooled, I sampled. These are softer, more cakey cookies, and you certainly can taste the whiskey, but it’s subtle and lightly fruity. Instead of the citron and raisins called for, I just used mixed candied fruit, and I gotta be honest, the citron is really throwing me off. Apparently, I really don’t like the citron, because the cookies without bits of citron are quite good. I did decide these cookies needed a touch more sweetness, so I made a quick glaze of powdered sugar and orange juice to top them with. A quick sprinkle of colored sugar, and I have festive little drunken cookies. They are pretty good, and I think I will make them again, I will just eliminate the citron all together. You can find the recipe for Irish Whiskey Cookies at this Christmas Cookie Website.