I used to be launched to coquito in true Nuyorican vogue, on my greatest buddy’s stoop on Bushwick Avenue. I keep in mind condensation dripping down my fingers after tapping the underside of the repurposed Hennessy bottle, lore for good luck and prosperity. Eggnog has by no means been my factor. But it surely solely took a swig to verify that coquito, additionally coined Puerto Rican eggnog, reigns supreme.
That means “little coconut” in Spanish, coquito is a trademark of the vacation season in Puerto Rico. It’s no shock that New York Metropolis, residence to the densest inhabitants of Puerto Rican individuals outdoors the island, retains the custom alive. Whilst you’ll seldom discover bottles of coquito stocking cabinets at your liquor retailer, a lap round any proud Nuyorican neighborhood will probably do the trick.
The attract of any good coquito is in its layered, nutty coconut taste. In contrast to eggnog, it leans on coconut milk for its viscosity as a substitute of eggs. Equally as vital: the c heat from spices like nutmeg and cinnamon. My recipe blends each spices into the bottom. However if you wish to go a step additional, right here’s a professional tip:
To additional amplify the woodsy, cozy flavors in your coquito, soak complete cinnamon sticks within the rum beforehand. This straightforward step imbues the entire drink with the spice’s heat. My favourite white rum to make use of right here is Bacardí Superior—it’s gentle and fragrant, with floral and fruity notes. This infusion comes collectively in seconds and may be completed the day earlier than of us come to assemble.
Spiced rum doesn’t finish with coquito both. After you make a batch for coquito, go forward and make one other. You need to use it in all kinds of the way: Soak raisins till they’re plump and comfortable. Add a splash to selfmade caramel for added depth of taste. Or put it towards a heat spiced chai, a shiny Darkish ‘n’ Stormy, or in a tropical mai tai.
However I’ll forevermore be kicking off the nippy, brisk, vacation season in New York by nestling up with a huge batch of coquito.
Right here’s the right way to make Cinnamon-Infused Rum
Add 1¼ cups white rum (resembling Bacardí Superior) and 6–10 cinnamon sticks to a glass bottle or container with a lid. Cowl and let infuse within the fridge for at the least 1 day and as much as 3 days. (Infusing at a low temperature encourages a extra delicate integration of taste.)
