There is no doubt that Latinos put the magic touch in everything they do !!! I, now understand the famous quote “El Amor entra por la cocina” In America it is called Eggnog: which literally means eggs inside a small cup. In Puerto Rico, eggnog goes by the name of coquito. In “la Isla del Encanto” this drink has the added appeal of being made with fresh coconut milk. If we visit a “bodega” in the state of Puebla, Mexico, we will be tasting Rompope. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a Biblia con Pisco, an eggnog made with the Peruvian pomace brandy called Pisco. And who has not tasted a Ponche de Crema yet ? Ponche de Creme drink is a favorite of the natives of the beautiful twin island in the Caribbean called Trinidad and Tobago. In Venezuela Ponche de Crema recipe varies depending on the region. In Dominican Republic is called Ponche Dominicano, and it is often serve for breakfast. In Chile, “Cola de Mono” is the traditional Christmastime drink of milk flavored with coffee and spices. Even though this delicious drink is made with similar ingredients each one of them has their own touch. COQUITO 1 can of evaporated milk 1 can coconut milk
1 can sweetened condensed milk
2 cups of ice
2 teaspoon vainilla extract
canela a gusto
2 cups of Rum
a pinch of salt
1 cinammon stick
1 cup of Nutella Chocolate (optional if you want to make a Nutella Coquito)
Blend all the ingredients in a blender on high for 5 minutes.
1 quart whole milk
1 cup sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/4 cup finely ground almonds or almond meal (optional)
12 egg yolks
2 cups light rum or brandy
Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan.
Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring constantly, for 15 minutes.
Remove from heat, and cool to room temperature.Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture.
Return to low heat and, stirring constantly, cook until mixture coats a spoon.
Remove from heat and allow to cool completely.Add the rum or brandy to the mixture, stir well.
Transfer to a container and and cover tightly.
Refrigerate for 1 or 2 days before serving.
BIBLIA CON PISCO
4 whole eggs
4 teaspoons sugar or Sucanat
1 teaspoon ground cinnamon or nutmeg
1 cup pisco or singani (Peruvian Brandy)
Beat the eggs with the sugar until you have a thick mixture.
Add the pisco or singani, and beat a little more.
Serve in glasses and sprinkle with cinnamon or nutmeg.
PONCHE DE CREMA
1 can condensed milk
1 cup Rum
1 teaspoon vanilla extract
few drops lime juice
freshly grated nutmeg
Combine the first five ingredients in a blender.
Pour into glasses filled with crushed ice.
Then garnish with grated nutmeg.
PONCHE DOMINICANO (without alcohol)
2 cans evaporated milk
3 egg yolks
3 1/2 cups sugar
2 tsp nutmeg
2 tsp vanilla extract
1 cup water
Put first five ingredients in large pot (or double boiler perferred).
Mix with mixer thoroughly in pot before heat.
Cook on medium to low heat, stirring constantly.
Remove from heat. Add the 1 cup of water.
COLA DE MONO
5 cinnamon sticks
1 cup water
1 gallon cold milk
1/4 cup instant coffee granules
1 cup white sugar
1 tablespoon vanilla extract (optional)
1 cup pisco, white rum, brandy, or other lightly-flavored liquor (optional)
Gently simmer the cloves and cinnamon sticks in water until reduced by half.
Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks.
Stir in the vanilla extract and pisco.
By: Astrid Rivera - Host & Editorial Director