Something about the cold wind ushering in the holiday season makes us reach for the recipe books.
We search enthusiastically for something special to serve at home or to share, showing our appreciation for that exceptional hostess or treasured friend. This year I’m exchanging my favorite eggnog recipe, for decadent pitcher of Puerto Rican coquitos (Koh-KEE-tos) and whipping up delicious varieties of cookies using one basic cookie recipe. Plus, in the giving spirit, I will even divulge a little secret to baking pretty cookies perfectly matched each time.
Recently while discussing holiday drinks, a young lady from Puerto Rico described her favorite coquitos. The closest comparison she could make was eggnog, though she assured me their coconut creambased coquitos were much more decadent.
That was all of the temptation I needed.
After a little research, it was easy to see that every family had their best recipe, each varying slightly. Depending on whom you ask, it is only a real coquito if eggs are included, or eggs were never part of the original recipe at all. So for balance, I’ve included a recipe for the blender that does not include eggs, and a second, slightly more involved recipe including eggs that is cooked similar to a pudding.
Although the preparation for this first recipe adapted from www. alwaysorderdessert.com seems quick and easy, there is anticipation in waiting for it chill. For the more adventurous, several other blender recipes did include using uncooked egg yolks, especially those with considerable doses of rum.
In a large blender combine 12-ounce can evaporated milk, 14-ounce can sweetened condensed milk and 15-ounce coconut cream, blending until well combined. Smaller blenders may require blending batches. Add 3 cups rum, 2 teaspoon vanilla and 1 teaspoon ground cinnamon, and blend in. Pour into a pitcher or glass container with sealed lids and drop in a cinnamon stick and section of vanilla bean split in half lengthwise. Cover and chill in refrigerator for at least 2 hours or until very cold.
If you are willing to invest a little more prep time, this recipe adapted from www. ricanrecipes.com uses similar ingredients, but has the added richness of egg yolks and ingredients that have melded over heat. Boil 2-3 cinnamon sticks in 2 cups water until it smells and tastes of cinnamon. Add 12 ounces of evaporated milk, 14 ounce-sweetened condensed milk and 4 egg yolks to the water. Cook over low temperature, stirring gently along bottom of pot to keep mixture from scorching. After mixture has reached a boil for a few minutes, stir in 15 ounces of cream of coconut and 4 cups of white rum thoroughly then remove pot from heat. Chill and enjoy.
Many recipes featured additional spices popular in the fall and winter, such as nutmeg or anise. Other variations included orange zest or chocolate, so feel free to experiment to your taste.
Adaptations are abundant. While white rum is specified in these recipes, dark or spiced rums may be used. Several recipes also include the added warmth of a half cup of brandy. If you prefer to make either recipe without alcohol, an equal amount of coconut milk or whole milk can be substituted for the rum. For those who like the idea of coquito, but prefer to avoid dairy, easy recipes can be found for making condensed milk substitutes using coconut or almond milk.
So if we are going to bake a dozen cookies to go with your coquito, we might as well bake 8 dozen, right? Well, it is possible with this dough recipe, but not necessary. The benefit is that we can mix the dough once, customize each batch as we bake them and freeze any dough left for later use.
In a large mixing bowl, cream together 2 cups sugar with 2-1/2 cups softened butter. Add 2 eggs, 1/4 cup milk and 2 teaspoons of pure vanilla extract. Combine 8 cups flour, 4 teaspoon baking powder and 1 teaspoons salt. Gradually add to creamed mixture, beating just until combined. Divide dough into four 2-cup portions. Cover and refrigerate.
Ideas for customizing the batter seem endless, but here a few: Lemon substitutes 4 teaspoons lemon juice and grated peel of 1 lemon for vanilla; Almond substitutes almond extract for vanilla and adds 1 cup ground almonds to ingredients; or create chocolate cherry adding 3-4 unsweetened squares melted and 1/2 dried cherries.
For perfectly matching cookies that are crisp around the edges and delightfully softer in the middle, drop 1-inch balls of dough into the cups of a non-stick cupcake tin. Place in oven preheated to 350 and bake for 8 to 10 minutes.
Just a hint: A nice carafe of chilled coquito wrapped with a bow or cookies in a jar would make an excellent gift.
Enjoy!
Lynn Laird is a writer, fine artist and self-professed bon vivant living in Bossier. With “Flair for Cooking,” she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@ gmail.com.
