It’s served in a small glass, like a shot glass or jigger, but it’s sipped slowly. It’s never meant to be a shot. This is the Puerto Rican version of an eggnog. There are many versions out there – with raw eggs, with rum, with “cañita rum”, however, my version is the Vegetarian way – the spice and warmth comes from the ginger, anise seeds, star anise and cinnamon. The only way to know this does not contain alcohol is because you’ll not get drunk… because it still has a nice kick. And the nice thing, you don’t need to do a kiddie version.
1 can condensed milk
1 carton evaporated milk
1 can coconut milk
3 cups of water
4 inch piece of fresh ginger
5 sticks of cinnamon
4 tablespoons anise seeds
4 tablespoons star anise
2 tablespoons whole cloves 2 tablespoons ground nutmeg
1 vanilla pod
1/2 teaspoon vanilla powder or alcohol-free vanilla extract ground cinnamon to taste
- In a medium saucepan create a “spiced tea” – pour the 3 cups of water, ginger, cinnamon sticks, anise seeds, star anise, nutmeg and cloves. Scrape the seeds inside the vanilla pod and add to “tea water”. Throw in the vanilla pod too.
- Steep for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Let cool a bit.
- In a blender, mix together all the milks with 2 “cans-worth” of the “spiced tea” and the vanilla powder.
- Pour into a clean bottle and chill in the refrigerator.
- Serve chilled in small shot glasses. Sprinkle with ground cinnamon.
Salud, Dinero y Amor!!!!!
I try to avoid buying anything canned, but unfortunately condensed milk is something that ONLY comes in a can. The same happens with coconut milk. If you can make your own coconut milk, I highly recommend it. But, I am a working vegetarian woman and I do not have the time to do it.