Awfully Handy This Time of Year – The Recipe for Coquito (aka Puerto Rican Egg Nog)

If you missed El Museo del Barrio’s annual coquito competition and tasting earlier this month — things get pretty intense, we’ve heard — no worries. The intensely rummy, coconut-creamy Puerto Rican version of egg nog is almost as good enjoyed with friends at home over the holidays, to that end we posted the recipe (make that “a” recipe, considering every family has at least one) from the museum right here last year.

Note that unlike many older versions, theirs errs on the side of food-safety and doesn’t include raw eggs or egg yolks, which does detract a bit from the ultra-richness: Here’s one that does. Just be sure to download a song or two from New York’s own Tito Rodriguez, aka “El Inolvidable” or The Unforgettable, after one of his most popular songs. Speaking of the Latin nog, last year we introduced you to Angel Roman, the king of coquito who makes gallons each year for his annual holiday party. We caught up with him again with a TV crew this winter, and we’ll be airing the results on NY1 next Friday, just in time to inspire you to make your own coquito on New Year’s Eve.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.