This month’s Creative Cooking Crew’s challenge is cooking with spirits. This was an easy challenge for me because as the holidays approach, I start to make my “coquito” Puerto Rican eggnog.
The idea came in a flash – Coquito French Toast.
We are always reading our posts and looking at all the beautiful pictures, but rarely have the chance to taste our creations. While in Florida I had the opportunity to invite Laura Lafata and Joan Nova to a small gathering where I served my dish as dessert.
Busy with preparations, Joan volunteered to shoot the pictures. Thanks “amiga” for a job well done.
My Coquito Recipe:
1 quart store-bought eggnog
1 cans of coconut cream (Coco Lopez)
1 can condensed milk
1 can evaporated milk
1 can of coconut milk
2 tablespoons vanilla
2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
cinnamon sticks (one for each bottle)
1/2 cup of Puerto Rican white rum
1/2 cup Coconut Rum
1/4 cup Bacardi 151 proof rum
1/2 coconut grated or 1/4 cup unsweetened coconut flakes and coconut shaving for garnish
Makes about 8-10 bottles, depending on size.
Mix well all ingredients, bottle and store in refrigerator. Serve it with a cinnamon stick and a bit of cinnamon sprinkled on top.
Please note that as you are making this you will be tasting and adjusting for your own taste…be careful not to sip too much. Once I ended up on the couch snoring quite happily.
Coquito French Toast Recipe:
1 Challah bread sliced about an inch thick
2 cups of prepared coquito and 4 eggs
cinnamon for dusting
butter for the frying pan