This is one of the best videos on UA-cam, being Puerto Rican & Dominican myself I love how you talk about the difference/variations with your friend. The theme here is everyone has their unique recipes and there’s a beauty of sharing food/drink recipes with subtle differences from our family’s heritages. Thank you so much for sharing!
You made me shed a tear ❤️ thank you for the lovely feedback. In this space a lot of people want to tear others down but there’s so much beauty in learning from each other’s cultures. Mil gracias por el comentario tan bonito ❤️
@@Diningtraveleraw thanks for the reply! And apologies for not sharing my own personal input, I always have done egg so there goes my PRDR fusion style LOL been doing ginger as well for the past couple years, awesome addition - will start seeping with anise as well beyond that canela and cloves! Also I went to Panama City not too long ago so I’ll be making coquito this year with Ron Abuelo Añejo, thanks for your rum recommendation as well!
Ginger with milk is very smart, it prevents runny belly as we would say in Jamaica🇯🇲. I use ginger in everything, it really brings out the flavor. Love this recipe!
It took me a whole year to try this recipe... I'm sorry I waited this long! As you mention, I always used the ground spices, and doing it this way made all the difference. It came out amazing! Gracias!
I’m of Mexican heritage from Texas. No one here knew what coquito was including me. I discovered it from a reference on a TV show I was watching and set out to make it. I was on the hunt for the perfect recipe when I came across your video. I made it and gave some to friends a co-workers who all told me the same thing…they didn’t even get to have any because their significant others drank it all before they got the chance to really taste it! 😂 I told them, “Ya snooze, ya lose”! 😂 Your coquito has now become a Christmas tradition with me! I love it! And so do my friends and co-workers who are hounding me to make more this year! 😂
Hi Mike, thank you so much for sharing this! I’m so happy our recipe brought joy to your coworkers ❤️ share this video with them so they can make more!
I made it, was able to wait 1 hour 26 minutes, and am now trying it. Ay que rico! I no longer need to look sad around my Puerto Rican friends hoping they will give me Coquito! I feel empowered! Next, the chocolate Coquito!
I do mine similar but use coconut condensed milk and goat evaporated milk. To me, it gives it a richer flavor. I'm going to try simmering the spices next time. 😋
I'm brasilian, married with a portorriqueño de mi vida...and here I'm learning the best Coquito to pleasure him...tonight is going to be a good good night 🇵🇷❤🇧🇷🤣🤣🤣😬😬
I like to use cinnamon, nutmeg and vanilla extract. I then heat that up with the condensed milk evaporated milk and coconut cream. After like 15 mins of bein on medium low heat i take the pot off yhe heat and let everything steep in the pot until it cools down. Then add choice of rum. You wont even need ground spices but i use a little ground cinnamon for the asthetic.
So, check it. Tried this out and after meddling with this awesome recipe, I became a Christmas 2022 coquito making machine for many a Brits. They didn't know what hit them considering I also add a bit more rum to the mix for good measure. Bacardi for this party! The only thing I did different was pre-boiled the cinnamon sticks, star anise, cloves, and ginger into a little bit of water to unlock their full potential. Once it simmered down to almost no water, I crushed the ginger just a little and then strained the spices from the water and set aside. Placed the concentrated water and some vanilla extract back into the pan and added the evaporated milk and followed it from there. Also, tossed the cinnamon sticks and star anise into the glass bottles to add some flavor and decoration. One additional note, finding creamed coconut can be difficult in some areas so substituted this with a highly concentrated coconut block. The coconut is finely shredded and nearly dehydrated. After adding water to equal parts of solid and liquid, it gave the coquito a textured feel. This was preferred from the batch I made from a couple cans of already “creamed coconut” found at a small store. As for NOT being an alcohol drinker, this coquito is great without the rum. P.S. Father in-law got lit after drinking nearly a bottle and thinking it wasn’t that strong until that evening. Boom!!!
Thank you for the recipe. I will try the ginger as well, I usually make a tea (simmer with water) with spices and add to mixture after cooling. Its good for people who prefer a lighter version.
Making this today and thank you for this recipe. Funny enough ponche crème is what my grandma used to make as well and I never realized it until last year
🎉Wow! Great video and moving soundtrack!🎊 I love your recipe. Just tuned in and am looking forward for additional mouthwatering tastebuds vibratin' recipes. Thank you. Oh, the only difference versus mine is that I steep the spices in water first then add the "tea" to my - our recipe. Just has a stronger more lasting flavor - for my liking.
I add so much cinnamon sticks anise and cloves nutmeg and a bit of vanilla drops. im wondering if im adding to much lol I make a tea with water and then put it in the freezer to get cold. then mix into all those milks and blend it with the rum. mmmmmm im getting hungry.
I would of never thought to add fresh ginger. I’ll do a test run and see if I like it, before adding it to my Christmas batch that I make every year. 🥂 Salud.
Thank you! cant wait till I try your recipe.. I have not made coquito this year ..but will be gathering all these fine ingridients, ASAP! Keep safe and God Bless!
Hola! Loved this recipe, new go-to. Just a note: second time I made it, I referenced the written recipe in the description box and it's way off on the spices from the video recipe. Ended up being too clovey and a bit bitter. Just something to note. Thanks for this great recipe!
Thank you for the feedback. I make a lot of my Puerto Rican recipes by "eye" since we don't really write down recipes in my family so this is still a learning process. I will make the correction. Also, I recommend playing with the spices to see which combo works best for you. I LOVE cloves! I even have clove essential oil in my diffuser at home LOL. Thanks again for trying my recipe!
The Dining Traveler thank you so much! And for the record, your video recipe is absolutely perfect, gonna be making it for years to come and sharing it with friends 🙌🏼😄
Nice! I'm going to try fresh ginger in my next batch! Question: my coquito usually seperates in the fridge, the coconut milk solidifies a bit. I just reblend and it's not a problem but i was wondering if it's normal? Thanks!!!
I remove them but I do keep a little piece of ginger in there because I looooove ginger. I also save the cinnamon stick and place it in the coquito bottle.
I stick to either white or dark rum but not spiced since I already spice the milk. If you're doing dark rum, start with ¾ of a cup and add more to taste. Cheers!
I make coquito every year but I have an issue with it having too many bubbles and getting chunky from putting in the fridge. Any tips on how to fix this problem?
The chunks come from the fat of the coconut milk solidifying. Usually a good shake will work but if it’s still chunky, let it stand for 15-20 min and quickly run it through the blender one more time. Exito 👏🏽
@@Diningtraveler ok, also does it have to go in the fridge after being made or is it okay to be out on the counter a day or two before it’s to be drunken?
It will last waaay more than 2 weeks. I've made many bottles at once a week before Thanksgiving and still had a perfect tasting bottle after well New Years Eve.
I had the best mofongo in Santo Domingo years ago, like 10 yrs ago and I still talk about it lol. I’ve never tried the pastel in hoja DR style but would love to. But I prefer coquito over ponche, not a fan of the eggs
Two questions --- Are you intentionally leaving out vanilla? And do you really recommend 3.75C (three and three quarters cups) of rum? Seems overpowering. (I like your recommendation of whole cloves and star anise.) I made this once. It was delish and I want to experiment with new spices.
Yes, I intentionally skipped the vanilla. Also, recipe calls for 1 1/2 cups of Rum but if you read the recipe you’ll see that I recommended to start with 3/4 and add to taste 😊
That’s coquito enganado. You should de-shell, peal and cut fresh coconut into small pieces then put it in a blender with rum. Next squeeze it through a cheese cloth. This takes the place of the coco Lopez or any other coconut cream. It makes your coquito much richer (mas rico)
Lamentablemente no tenemos el video en español pero si haces clic en donde dice “settings” en la parte derecha del video, te hace subtítulos en español.
This is one of the best videos on UA-cam, being Puerto Rican & Dominican myself I love how you talk about the difference/variations with your friend. The theme here is everyone has their unique recipes and there’s a beauty of sharing food/drink recipes with subtle differences from our family’s heritages. Thank you so much for sharing!
You made me shed a tear ❤️ thank you for the lovely feedback. In this space a lot of people want to tear others down but there’s so much beauty in learning from each other’s cultures. Mil gracias por el comentario tan bonito ❤️
@@Diningtraveleraw thanks for the reply! And apologies for not sharing my own personal input, I always have done egg so there goes my PRDR fusion style LOL been doing ginger as well for the past couple years, awesome addition - will start seeping with anise as well beyond that canela and cloves!
Also I went to Panama City not too long ago so I’ll be making coquito this year with Ron Abuelo Añejo, thanks for your rum recommendation as well!
Ginger with milk is very smart, it prevents runny belly as we would say in Jamaica🇯🇲. I use ginger in everything, it really brings out the flavor. Love this recipe!
Me too! Ginger is one of my favorite ingredients: teas, dessert, drinks, soups... You name it!
It took me a whole year to try this recipe... I'm sorry I waited this long! As you mention, I always used the ground spices, and doing it this way made all the difference. It came out amazing! Gracias!
Better late than never! Thanks for trying out the recipe ❤️
@@Diningtraveler and I’ve shared with all who’ve asked! 😀
@@losviajesdegines1899 gracias ❤️
I’m of Mexican heritage from Texas. No one here knew what coquito was including me. I discovered it from a reference on a TV show I was watching and set out to make it. I was on the hunt for the perfect recipe when I came across your video. I made it and gave some to friends a co-workers who all told me the same thing…they didn’t even get to have any because their significant others drank it all before they got the chance to really taste it! 😂 I told them, “Ya snooze, ya lose”! 😂 Your coquito has now become a Christmas tradition with me! I love it! And so do my friends and co-workers who are hounding me to make more this year! 😂
Hi Mike, thank you so much for sharing this! I’m so happy our recipe brought joy to your coworkers ❤️ share this video with them so they can make more!
I made it, was able to wait 1 hour 26 minutes, and am now trying it. Ay que rico! I no longer need to look sad around my Puerto Rican friends hoping they will give me Coquito! I feel empowered! Next, the chocolate Coquito!
Yaaaas 👏🏽 I also admire your discipline! The chocolate coquito is sooo good! Give it a try!
Wepa! I cannot wait to try this version. The addition of ginger and star anise sounds delicious.
Thank you! Let me know how it goes 🌲
You saved my holidays! Im cooking for my italian family and since Im puertorican I gott represent🎅🎄😂
Love reading this! Merry Christmas 🎄 hope your family likes it!
I do mine similar but use coconut condensed milk and goat evaporated milk. To me, it gives it a richer flavor. I'm going to try simmering the spices next time. 😋
I'm brasilian, married with a portorriqueño de mi vida...and here I'm learning the best Coquito to pleasure him...tonight is going to be a good good night 🇵🇷❤🇧🇷🤣🤣🤣😬😬
Eso 👏🏽👏🏽👏🏽 make it with a lot of love ❤️
I’m infusing my rum this year with all the whole spices, hope it comes out okay. Your recipe looks delicious 🤤. I’m also adding vanilla extract
Thank you! Vanilla is also a nice spice to add! Salud
Great idea infusing the rum with said spices.
😍😍 delicious! I just made coquito tonight but have never added the ginger. Can’t wait to try it in my next batch 💕💕
Yes! Let me know how you like it!
I like to use cinnamon, nutmeg and vanilla extract. I then heat that up with the condensed milk evaporated milk and coconut cream. After like 15 mins of bein on medium low heat i take the pot off yhe heat and let everything steep in the pot until it cools down. Then add choice of rum. You wont even need ground spices but i use a little ground cinnamon for the asthetic.
So, check it. Tried this out and after meddling with this awesome recipe, I became a Christmas 2022 coquito making machine for many a Brits. They didn't know what hit them considering I also add a bit more rum to the mix for good measure. Bacardi for this party!
The only thing I did different was pre-boiled the cinnamon sticks, star anise, cloves, and ginger into a little bit of water to unlock their full potential. Once it simmered down to almost no water, I crushed the ginger just a little and then strained the spices from the water and set aside. Placed the concentrated water and some vanilla extract back into the pan and added the evaporated milk and followed it from there.
Also, tossed the cinnamon sticks and star anise into the glass bottles to add some flavor and decoration.
One additional note, finding creamed coconut can be difficult in some areas so substituted this with a highly concentrated coconut block. The coconut is finely shredded and nearly dehydrated. After adding water to equal parts of solid and liquid, it gave the coquito a textured feel. This was preferred from the batch I made from a couple cans of already “creamed coconut” found at a small store.
As for NOT being an alcohol drinker, this coquito is great without the rum.
P.S. Father in-law got lit after drinking nearly a bottle and thinking it wasn’t that strong until that evening. Boom!!!
Thanks for sharing! And love the anecdote about your FIL!
The best version of Coquito that I have tried!
Thank you!
Great version of a classic...I like the fusion of the spices compared to powdered....
Thank you! I find that with the powdered, it goes straight to the top
Thank you for the recipe. I will try the ginger as well, I usually make a tea (simmer with water) with spices and add to mixture after cooling. Its good for people who prefer a lighter version.
Glad that you enjoyed it!
Making this today and thank you for this recipe. Funny enough ponche crème is what my grandma used to make as well and I never realized it until last year
Thank you! Hope you enjoy it! Feliz Navidad 🎄
Thanks ladies, I plan on making both, yum, rum con coco, thanks for sharing, great story as well
👍😊
Thank you!
Thanks I want to make it for this holiday.
Hope that it works out!
🎉Wow! Great video and moving soundtrack!🎊 I love your recipe. Just tuned in and am looking forward for additional mouthwatering tastebuds vibratin' recipes. Thank you. Oh, the only difference versus mine is that I steep the spices in water first then add the "tea" to my - our recipe. Just has a stronger more lasting flavor - for my liking.
Thank you! My mom does the same with the water but I like the richness with the milk 🙂. We have a pistachio coquito recipe coming soon ☺️
I add so much cinnamon sticks anise and cloves nutmeg and a bit of vanilla drops. im wondering if im adding to much lol I make a tea with water and then put it in the freezer to get cold. then mix into all those milks and blend it with the rum. mmmmmm im getting hungry.
I go a little crazy with the spices too! I say what makes your ❤️ happy!
I love your videos!!!
Thank you!
Puertorican Coquito is the best. The original. I want to try Pistachio
Hola! We have a Coquito de Pistachio recipe: www.diningtraveler.com/2021/11/how-to-make-pistachio-coquito.html
I made some today very delicious because of you and your amazing recipe❤ thank you ! happy holidays
Thank You 🙏🏽 feliz navidad 🎄
I would of never thought to add fresh ginger. I’ll do a test run and see if I like it, before adding it to my Christmas batch that I make every year. 🥂 Salud.
Salud! Hope you like it!
Thank you! cant wait till I try your recipe.. I have not made coquito this year ..but will be gathering all these fine ingridients, ASAP! Keep safe and God Bless!
Thank you! Merry Christmas to you!
Great video!
Thank you!
Hola! Loved this recipe, new go-to. Just a note: second time I made it, I referenced the written recipe in the description box and it's way off on the spices from the video recipe. Ended up being too clovey and a bit bitter. Just something to note. Thanks for this great recipe!
Thank you for the feedback. I make a lot of my Puerto Rican recipes by "eye" since we don't really write down recipes in my family so this is still a learning process. I will make the correction. Also, I recommend playing with the spices to see which combo works best for you. I LOVE cloves! I even have clove essential oil in my diffuser at home LOL. Thanks again for trying my recipe!
The Dining Traveler thank you so much! And for the record, your video recipe is absolutely perfect, gonna be making it for years to come and sharing it with friends 🙌🏼😄
@@ccharol thank you ❤️
Great recipes, its dessert. MERRY CHRISTMAS.
Nice! I'm going to try fresh ginger in my next batch! Question: my coquito usually seperates in the fridge, the coconut milk solidifies a bit. I just reblend and it's not a problem but i was wondering if it's normal? Thanks!!!
Yes, that’s just the fat from the coconut milk separating in the fridge. Reblend & salud
This is how I make it and I also do the Dominican version, except I used puertorrican ingredients instead of Dominicans
The traditional coquito from Puerto Rico is made with egg yolk. Recently , is recipe s are made with No egg.
I made your recipe and it is delicious!!!
Thank you! So glad you liked it!
Ponche de crema is very similar to belizean rumpopo because of the egg
I’ve never had the Belizean kind! Will try that
Once the spices finish steeping, do you remove them before blending or do you just blend with the spices?
I remove them but I do keep a little piece of ginger in there because I looooove ginger. I also save the cinnamon stick and place it in the coquito bottle.
Would you recommend spiced rum or white rum for the recipe?
I was wondering the same thing!
I use both, white rum and spiced rum
I stick to either white or dark rum but not spiced since I already spice the milk. If you're doing dark rum, start with ¾ of a cup and add more to taste. Cheers!
Merry Three Kings Day as well.
Thank you! Feliz día de los Reyes a ti también 🤴🤴🏽🤴🏿
Can you use Just ginger cloves and cinnamon if you can’t find the Anise?
Yes! You can even do a a little nutmeg. Get creative!
I’m back! It was a hit last year
Yaaaas 👏🏽
I make coquito every year but I have an issue with it having too many bubbles and getting chunky from putting in the fridge. Any tips on how to fix this problem?
The chunks come from the fat of the coconut milk solidifying. Usually a good shake will work but if it’s still chunky, let it stand for 15-20 min and quickly run it through the blender one more time. Exito 👏🏽
@@Diningtraveler ok, also does it have to go in the fridge after being made or is it okay to be out on the counter a day or two before it’s to be drunken?
@@arod_cle yes, it has milk so make sure to keep refrigerated 😊
I want to make it ahead of time. How long can it stay refrigerated?
I recommend no longer than two weeks. Although it doesn't last more than 2 days in my house 😂
It will last waaay more than 2 weeks. I've made many bottles at once a week before Thanksgiving and still had a perfect tasting bottle after well New Years Eve.
Li coquito puerto rican
Delicious salud! How long we could keep it in refrigerator
It should hold for a week. Ours it’s usually gone in 48 hours 😂
@@Diningtraveler wow i thought was longer . Well you are right be honest less 48 hrs 😋Ok thank you
Dominicans make the best Mofongo ...Puerto Ricans make the best coquito and pasteles
I had the best mofongo in Santo Domingo years ago, like 10 yrs ago and I still talk about it lol. I’ve never tried the pastel in hoja DR style but would love to. But I prefer coquito over ponche, not a fan of the eggs
@@Diningtraveler me too! Eggs spoil faster. About the pasteles en hoja ..your not missing much
Question, is coquito supposed to be left in the refrigerator or freezer or it doesn’t matter ?
Fridge!
Two questions --- Are you intentionally leaving out vanilla? And do you really recommend 3.75C (three and three quarters cups) of rum? Seems overpowering. (I like your recommendation of whole cloves and star anise.) I made this once. It was delish and I want to experiment with new spices.
Yes, I intentionally skipped the vanilla. Also, recipe calls for 1 1/2 cups of Rum but if you read the recipe you’ll see that I recommended to start with 3/4 and add to taste 😊
Looks so rich and yummy. But Sounds like you said 3 and a quarter cups of rum?!? 😳🥴 Or did you mean 3/4 of one cup? 😅
hahaha no 3/4!!! I like my rum but not like that LOL
Lol! Ok, I was like whaaaat! Lol 👍🏽
ai just made a "Coquito" but definitely 1 pod of anise is enough and Ginger DEF complement the anise!!!
It’s all about finding the spice combo that works for you ❤️ ¡Salud!
New member
Welcome 🤗
I do mine the same!!!
So yummy! Just made another batch last night
That’s coquito enganado. You should de-shell, peal and cut fresh coconut into small pieces then put it in a blender with rum. Next squeeze it through a cheese cloth. This takes the place of the coco Lopez or any other coconut cream. It makes your coquito much richer (mas rico)
You make it your way, I make it my way. Would love to see your video making your version of Coquito. Happy Holidays.
IT'S AN EXTRA NOTE, LIKE PERFUME.
Best way to describe it
Similar to my but the difference is I make fresh coconut milk
Is the Cream of Coconut sweetened?
Yes. Very sweet indeed!
@@Diningtraveler
Thank you. I love coconut - I'm excited to make this!
How long will this drink hold up in the refrigerator?
Some are saying 1 year but with Rum it won't last that long 🥳
I don't know about the coquito but my ponche crema last for a year without refrigeration..in a cool,dark cupboard or so
What are whole cloves?
It’s a spice, you can find it in the seasoning section of the supermarket
Me gustaría este vídeo en español
Lamentablemente no tenemos el video en español pero si haces clic en donde dice “settings” en la parte derecha del video, te hace subtítulos en español.
@@Diningtraveler grácias
Puertorrican coquito is supposed to be cooked so it doesn’t give you a stomach ache
Give me the recipe please
Hola! The recipe is in the description. If you scroll down, it’s there 😊 Feliz navidad 🎄
That coquito is really sweet this recipe issa no no...
Thanks for sharing. I hope your recipe makes you happy. Feliz navidad 🎄
Is supposed to be sweet not bitter 😂
Wheres the cream of coco? Oh nooo😶
It’s in there! Recipe in the description ☺️
Ginger and cloves.... well that's different
Not really