Скачать или смотреть COQUITO BORINQUEÑO NAVIDEÑO! My Christmas Coquito Recipe! Enjoy!

WEPA Mi gente! It is Christmas (Navidad)! I am proud to be Puerto Rican (Boricua)! I am also a proud United States Citizen! But what I am sharing with you is a bit of my heritage by making an amazing holiday tradition of Coquito! Coquito is an alternate version of the Eggnog but without eggs and spicier! It is a Christmas staple of what it is to be Boricua! Please enjoy! WATCH/LIKE/SUBSCRIBE/COMMENT/SHARE my chan with all the love, soul, and sweat I inject into it for you! Love you guys! FELIZ NAVIDAD Y PROSPERO ANO NUEVO! MERRY CHRISTMAS AND HAPPY NEW YEAR! ✌️🫶😉😁

Tea Ingredients:
1) 12 Whole Cloves (Clavos)
2) A cup of water
3) 5 thin slices of Fresh Ginger Root (If using powder a Tbs will do)
4) 2 sticks of Cinnamon
5) 5 whole Star Anise ( Estrellas)

TEA Instructions: Take a small pot and add the cup of water. Put it on the stove and start at Medium temperature. As you wait for it to boil, add all ingredients. Start with the Ginger. Then add Cloves, Star Anise, and cinnamon sticks. Use a wooden spoon to stir because metal can scrape pot and damage it. Boil for about 5 minutes. Remove pot from heat and turn off stove when done. Take a small container that can stand the heat of the Tea and use a strainer to separate the liquid from the solid portions of mix. Tea needs to be cooled so put the container in the fridge until you are ready to mix into the coquito.
Ingredients:
1) A can Coconut Milk
2) A can Sweet Condensed Milk
3) A can Cream Of Coconut
4) A can of Evaporated Milk
5) A Tsp Cinnamon powder
6) A Tsp Nutmeg powder
7) A Tsp Vanilla extract
8) Puerto Rican White Rum
*** Any brand of Puerto Rican White Rum will do but be aware that the amount you mix in will vary because of liquor proof percentage in it. Do a cup at a time and give a taste so it does not lose base. I found that 2 cups is enough to be just fine when using Palo Viejo.

Coquito Instructions: Once you let Tea cool in the fridge, you are ready to begin the Coquito (Main Event). First you take a mixer and plug it in. Start by opening the Cream of Coconut and pouring it into blender using a spoon to scoop as much of it out as you can. Set the can off to the side because there will be solid pieces you need to loosen and be able to use in the mix. Then open the Sweetened Condensed Milk and Coconut Milk. When you get to the Evaporated milk, pour half of the can initially. Use the other half to loosen up the sediment left in the can of Cream of Coconut. Pour back and forth between cans while being careful not to spill. Put all in the mixture. Afterwards, pour in the cinnamon, nutmeg, and vanilla extract. Mix well to make sure it all combines. Next pour the Tea and mix well. Last step is the Rum. Do a cup at a time until you are satisfied but be careful if you are doing it to share with others because everybody has a different palette. Try not to lose the consistency of the taste with the RUM. RUM should not be the thing you taste above it all. Place a cinnamon stick in each glass bottle then pour mixture into them until you get to right about neckline. Let them ferment in fridge for 4 or 5 days before serving.My blender gave me enough for 2 bottles at a time with all ingredients used. Feliz Navidad Y Prospero Ano Nuevo! Merry Christmas and a Happy New Year! Buen Provecho (Enjoy)!