December 24, 2019

Coquito

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Coquito

(Puerto Rican Egg Nog)

December 24:National Egg Nog Day

Egg-less egg nog? We were skeptical at first, but after tasting Puerto Rican Brother Jose M.’s recipe for coquito, we were hooked! Coquito features two kinds of rum from his island—clear (white) and gold or spiced—and sweetened with a tropical flavor, cream of coconut—hence, the name is translated as “little coco”. Brother Jose makes and bottles coquito and gives them away to his campus ministry staff. From him we received his recipe as a great gift to share with our blog readers during this holy holiday season and on National Egg Nog Day. Gracias, Jose, and Feliz Navidad to everyone on Christmas Eve!

Recipe

(From Jose M.)

  • 1 can (15 ounces) cream of coconut
  • 2 cans (12 ounces) evaporated milk
  • ½ can (14 ounces) sweetened condensed milk
  • ½ cups white rum
  • ½ cup gold or spiced rum
  • Cinnamon to taste
  • Nutmeg to taste

In a large container, place the cream of coconut, evaporated milk, sweetened condense milk and white rum.

Pour in the gold or spiced rum. Season with cinnamon and nutmeg to taste (start with ½ teaspoon each). Pour into a blender and stir until well mixed but not too foamy. Place in a glass pitcher and chill for at least an hour to thicken. Before serving and pouring into glasses, mix to break up any thick liquid.

Notes

  • Some coquito recipes do add eggs to this Puerto Rican egg nog, which make this drink thicker. But the fats in the cream of coconut, evaporated milk and sweetened condensed milk help to thicken the coquito over time as it chills in the refrigerator.
  • Try the recipes for egg nog white Russian, egg nog ice cream and Mexican egg nog gelatin for more National Egg Nog Day deliciousness!
 

December 24, 2017

Egg Nog White Russian

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Egg Nog White Russian

eggnogwhiterussian

December 24: National Egg Nog Day

Sip on a seasonal cocktail on Christmas Eve! Add a twist to the traditional White Russian by mixing in egg nog instead of cream or milk in a martini glass. Rim it with cinnamon-sugar for a festive flavor and top this delicious drink with a dollop of whipped cream for a snowy center. Egg Nog White Russian is perfect on National Egg Nog Day and the night before Christmas.

Recipe

(Adapted from Spec’s)

Ingredients

  • Cinnamon-sugar (to rim martini glass)
  • 2 ounces vodka
  • 2 ounces coffee liqueur (we used Kona coffee liqueur)
  • 2 ounces egg nog
  • whipped cream
  • grated nutmeg

Directions

Rim the edge of a martini glass with cinnamon-sugar. Set aside. In a shaker, pour the vodka, coffee liqueur and egg nog. Shake well.

eggnogwhiterussiansteps1

Pour into martini glass. Garnish with whipped cream and grated nutmeg (optional).

eggnogwhiterussiansteps2

Notes

  • Try the recipe for Gelatina de Rompope (Mexican Egg Nog Gelatin) for a Christmas Eve dessert on National Egg Nog Day.
 

December 24, 2012

Gelatina de Rompope

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Gelatina de Rompope

(Mexican Egg Nog Gelatin)

Rompope Gelatin

December 24: National Egg Nog Day

When we attend prayer gatherings for the Feast Day of Our Lady of Guadalupe (December 12) or go to Las Posadas at friends’ homes in South Texas, we contribute traditional Mexican desserts for the occasion. Mexican wedding cookies or flan are popular requests but sometimes we bring another seasonal sweet, such as gelatina de rompope, a Mexican-style gelatin made of spiked egg nog.

Rompope is believed to have originated in the convents of St. Claire (Santa Clara) in the city of Puebla, Mexico, during the 17th century. The word is derived from “rum,” which is the alcoholic ingredient found in Mexican egg nog.

Get into the holiday “spirit” with gelatina de rompope on National Egg Nog Day, which is also the last day of Las Posadas and Christmas Eve. ¡Salud!

Recipe

(Adapted from Festive Fever)

Ingredients

  • 1 cup milk
  • ¼ cup sugar, granulated white
  • 1-2 cinnamon sticks
  • ½ teaspoon baking soda
  • 1 ½ packets unflavored gelatin (we used Knox brand)
  • 1/3 cup water, cold
  • 1 cup rompope (we used Santa Clara brand)
  • ½ cup heavy whipping cream

Directions

In a saucepan, boil the milk over medium heat. Remove from the stovetop and mix in the sugar, cinnamon sticks and baking soda. Dissolve the gelatin in cold water. Stir into the milk mixture until well blended.

Rompope Gelatin

Add the rompope. Set aside to cool slightly. Discard the cinnamon sticks. In a large mixing bowl, beat the whipping cream until stiff peaks form. Fold into the milk mixture.

Rompope Gelatin

Pour into a lightly-greased gelatin mold (all we had was a bundt pan). Refrigerate for at least 3 hours or until firm. Gently loosen the sides with a tootpick. Carefully invert onto a plate. Return to the refrigerator until ready to slice and serve.

Rompope Gelatin

Notes

  • The gelatin may be poured into individual ramekins or dessert cups.
  • Fresh seasonal fruits/berries may be added to the center of the gelatin.
  • Feliz Navidad to all our blog readers from us at HI Cookery!