{"id":19442,"date":"2021-12-12T19:37:09","date_gmt":"2021-12-12T19:37:09","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=19442"},"modified":"2023-12-07T02:44:50","modified_gmt":"2023-12-07T02:44:50","slug":"the-coquito-recipe-debated-in-their-family-cookbook","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/the-coquito-recipe-debated-in-their-family-cookbook\/","title":{"rendered":"La receta del coquito debatida en su recetario familiar"},"content":{"rendered":"\n

Coquito is one of Tita Arroyo\u2019s favorite Christmas traditions, like every Boricua we know. The cold, creamy drink is as essential to Navidad as aguinaldos<\/a>\u2014the island\u2019s maracas-shake-worthy traditional holiday music\u2014for most Puerto Rican households, which explains why Familia Kitchen is honored to have received so many delicious\u2014and different!<\/a>\u2014recipes<\/a> for Puerto Rico\u2019s traditional egg nog-like coconut deliciousness.<\/p>\n\n\n\n

\u201dI can remember coquito from the first memories I have of Christmas-time,\u201d says the Chicago-based Tita, a functional-medicine certified coach who founded Life Loves Health Coaching<\/a> and was named 2021 woman of the year by PINKK<\/a>, a nonprofit empowering women.<\/p>\n\n\n\n

When she was growing up in Puerto Rico, she remembers: \u201dthe family always made it, and there were always different batches, at Abuelo\u2019s, at our house, etc. They always reserved some of the coquito as non-alcoholic so we kids could have some. We always loved being able to pour our own coquito and sprinkle it with cinnamon. And because we only had it during Christmastime, it was always a treat we looked forward to.\u201d<\/p>\n\n\n\n

This version of the recipe she has loved since her childhood comes from her abuelo, who is from Lares, Puerto Rico. Hence its name: Tito\u2019s coquito, after his nickname: Tito\u201d\u2014their nombre is another family connection between grandfather and grandaughter. Tita now lives in Chicago and proudly continues to make their coquito for friends and family every year for the holidays.<\/p>\n\n\n\n

The Family Coquito Battle\u20148 Yolks or 4 Whole Eggs? <\/h3>\n\n\n\n

Below is the family recipe Tita was kind enough to share with Familia Kitchen. Actually, we should say the family recipes\u2014plural<\/em>\u2014she was kind enough to share. There are two versions, since her dad and mom had a friendly, forever-rivalry about the original receta\u2019s best and most delicioso mix of ingredients.<\/p>\n\n\n\n

It\u2019s all captured in the margins of their family cookbook, says Tita. \u201cThis coquito is my paternal grandfather\u2019s recipe, which my dad wrote into Mom\u2019s copy of C<\/em>ocine Conmigo<\/em>,<\/a>\u201d the classic Puerto Rican cookbook, a beloved companion to that other Boricua cookbook best-seller, Cocina Criolla<\/a><\/em>.<\/p>\n\n\n\n

\u201dI love this recipe because it has been passed down from grandpa to Dad, and the way Dad captured it makes me laugh each time I go to this page in the book. To top it off, my mom later made a note that the recipe is \u2019Better with 4 eggs\u2019 instead of Abuelo\u2019s original 8 egg yolks,\u201d says Tita.<\/p>\n\n\n\n

The best part of the coquito story is how<\/em> her mom recorded her version, laughs Tita. \u201dShe wrote it all in Spanish except \u2019Better,\u2019 and since she was not a native English speaker, it cracks me up her note starts with \u2019Better.\u2019\u201d <\/p>\n\n\n\n

So, which versi\u00f3n does taste better<\/em>? <\/p>\n\n\n\n

Tita laughs. \u201dLast year I made two batches to see if we could determine which is better.\u201d<\/p>\n\n\n\n

And? <\/p>\n\n\n\n

\u201dThey were both equally delicious. Dad and Abuelo get the coquito bragging rights. Mom takes the flan,\u201d says Tita.<\/p>\n\n\n\n

\"coquito\"
Tita\u2019s parents debated the most delicioso way to make Abuelo\u2019s coquito recipe in the margins of their cookbook.<\/figcaption><\/figure>\n\n\n\n

What makes her grandfather\u2019s version so extra good, does she think? The use of yolks? Not all coquito recipes call for eggs, after all. Also, their family version does not use brandy or spices beyond the requisite cinnamon.<\/p>\n\n\n\n

It’s not about the ingredients, says Tita. Tito\u2019s coquito \u201dis extra delicious and special because of its coconutty sweetness, yes\u2014but, really, it\u2019s the special memories of all the times spent with the extended family, especially over the holidays,\u201d says Tita. \u201dMy parents and grandparents have all passed several years now, so this recipe and all those memories are the real treasures.\u201d<\/p>\n\n\n\n

Tita will soon be making her next big batch of Tito\u2019s Navide\u00f1o concoction and family holiday memories. \u201dI just made this recipe for Thanksgiving and I\u2019m already out. I will make the next batch on Christmas Eve while listening to and singing aguinaldos, with one of my sisters.\u201d <\/p>\n\n\n\n

Wonder which version they will make?<\/p>\n\n\n\n

Which Coquito Recipe Version Do You Think Is Better?<\/h2>\n\n\n
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\n\t\t\t\t\"The\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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The Coquito Recipe Debated in Their Family Cookbook<\/h2>\n\n
\n \t\t \t\t\tRecipe by Tita Arroyo<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.7<\/small> from<\/small> 3<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Puerto Rican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    12<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      8<\/span> egg yolks (though Tita\u2019s mom edited the recipe to say: \u201cBetter with 4 eggs\u201d)<\/span><\/p><\/li>

    • <\/span>

      30<\/span> oz<\/span> evaporated milk, or 2 \u00bd cans<\/span><\/p><\/li>

    • <\/span>

      14<\/span> oz<\/span> sweet condensed milk, or 1 can<\/span><\/p><\/li>

    • <\/span>

      15<\/span> oz<\/span> cream of coconut, or 1 can Coco Lopez <\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> sugar<\/span><\/p><\/li>

    • <\/span>

      27<\/span> oz<\/span> white rum, or 4\/5 of a liter bottle<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> vanilla extract<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Into a blender, pour 1\/2 can of evaporated milk and vanilla extract. Pulse.<\/li>
      • Add the 8 egg yolks (or 4 yolks, if you go with Tita\u2018s mother’s version) and blend for a good, long while: 3 to 5 minutes.<\/li>
      • Add another 1\/2 cup of the evaporated milk. Add all the condensed milk the Coco Lopez. Blend for a good long while, 3 to 5 minutes.<\/li>
      • You may need to empty half in a larger container and keep adding in the milk and mixing\/beating. When everything is blended, pour all the blended ingredients into the larger container and mix it well by hand.<\/li>
      • Add the rum. Mix until it\u2019s blended in well. It’s ready for chilling!<\/li>
      • Put it in the refrigerator for at least 1 hour or until you are ready to serve it for the fiesta. Makes about 12 servings. You can serve it with a sprinkle of powdered cinnamon on top. \u201dIt\u2019s outstanding!\u201d says Tita.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • Whether you use 8 or 4 yolks, this recipe is guaranteed delicioso, says Tita, who has made both versions and finds them equally holiday-worthy.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t