Receta de coquito de puerto rico: Receta de Coquito Puertorriqueño | QueRicaVida.com
Coquito Tradicional de Puerto Rico 🇵🇷
Coquito Tradicional de 🇵🇷
El coquito es la bebida oficial de la época navideña en Puerto Rico. Durante las fiestas, no hay casa que visitamos en la que esta rica bebida no esté presente. Los ingredientes básicos del Coquito son leche de coco, crema de coco, leche condensada y leche evaporada, esa es la base, y los demás ingredientes pueden variar de familia en familia. Es posible encontrar recetas con huevo, pero estas tienen un tiempo de vida más limitado. Es posible que esta tradicional bebida surgiera en los años 1900 y aún continúa siendo protagonista en todas nuestras fiestas. A continuación te presento mi versión de Coquito Tradicional utilizando ingredientes que podemos conseguir fácilmente en el supermercado.
Ingredientes;
- 1 lata leche evaporada
- 1 lata leche condensada
- 1 lata de crema de coco
- 1 lata de leche de coco
- 4 palitos de canela
- 2 – 3 estrellas de anís
- 6 clavos de olor
- ¼ taza de agua
- ½ cucharadita de extracto de vainilla
- ½ cucharadita de extracto de almendras
- ½ cucharadita de extracto de coco
- 1 taza de Ron Blanco (opcional y al gusto)
- Ralladura de coco al gusto
Procedimiento;
Voy a estar utilizando una licuadora pero puedes mezclarlo de forma manual.
Para esta receta vas a necesitar botellas vacías para almacenar el Coquito y un embudo para ponerlo dentro de las botellas. También necesitarás un colador.
En una olla pequeña vamos a poner dos palitos de canela, las estrellas de anís, los clavos de olor y el agua a hervir a fuego medio bajo hasta que el agua se reduzca a la mitad. Cuando el agua se reduzca a la mitad retiramos del fuego. Con un colador retiramos las especias del agua y apartamos hasta necesitar ese té de especias.
Vamos a poner la leche evaporada, la leche condensada, la crema de coco, la leche de coco, el té de especias (que ya debe estar frío) , los extractos y mezclamos por unos dos o tres minutos. Luego añadimos el ron blanco (opcional) poco a poco para que vallas probando el nivel de alcohol y alcances el sabor que usted desea en su coquito. Al terminar de añadir el ron agregamos ralladura de coco al gusto , también opcional, para sentir pedazos de coco en la bebida. Poner un palito de canela dentro de la botella para agregar sabor y decorar.
Variaciones;
Puedes añadir ron de coco para realzar el sabor del coquito. Puedes cambiar el ron blanco por “lágrimas del monte” o ron caña de la isla.
Puedes sustituir la leche de coco de lata por una preparada en casa si consigues coco en tu lugar de residencia. Cortas el coco por la mitad y retira el mismo o la telita. En la licuadora vas a poner ese coco o telita y vas a añadir de 3 – 4 tazas de agua caliente o tibia del grifo. Mezclar por varios minutos a alta velocidad. Luego de mezclar por varios minutos en la licuadora lo vamos a pasar por un colador, vas a escurrir con una cuchara para sacar la mayor cantidad de líquido de los pedazos de coco. Envasar y guardar en la nevera hasta necesitarlo.
Hay personas que utilizan huevos en la receta pero el tiempo de duración de estos coquitos es mucho más corto.
Taller paso a paso
Me gusta esto:
Me gusta Cargando.
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Puede que los cócteles y bebidas latinoamericanas no nos suenen tanto a este lado del charco cuando son muy dulces. Otra cosa es que hablemos de toques ácidos o cítricos como los del cóctel margarita o del mojito, pero hoy os traemos el coquito, un trago habitual en la Navidad de Puerto Rico.
Elaborado con leche de coco, leche evaporada y leche condensada (parecido al pastel tres leches) y aderezado con canela, vainilla y con un puntito de ron (ahí estaba el alcohol), es habitual servirlo en las festividades boricuas en prácticamente cualquier momento. Como inciso, contaros que este cóctel o trago se hace en batidora, no en coctelera.
Siempre ha de servirse frío, eso sí, y mucha gente lo consume después del postre o entre plato y plato, casi a modo de sorbete. Además, en ocasiones se le añade brandy o huevo, pero en este último caso pasaría a ser un ponche.
Habitualmente se utiliza ron blanco para su elaboración, pero no nos vamos a poner pejigueros si utilizáis un ron negro o un ron oscuro, pues el resultado es muy parecido, aunque parte del encanto del coquito es que no tenga demasiado color. Debería, salvando las diferencias, parecerse en el tono a un café con bastante leche.
Ingredientes
Para 4 personas
- Leche de coco
135 ml - Leche evaporada
180 ml - Leche condensada
210 ml - Ron blanco
210 ml - Esencia de vainilla cucharadita
1 - Canela en rama tronquito
1
Cómo hacer el coquito, la bebida tradicional de Puerto Rico
Dificultad: Fácil
- Tiempo total
5 m - Elaboración
5 m
Introducimos todos los ingredientes en la batidora americana menos la ramita de canela y trituramos a velocidad máxima durante 15 segundos.
Embotellamos la mezcla con la ramita de canela y dejamos enfriar en la nevera, dejando al menos 24 horas de reposo para que los sabores se asienten.
Juego de coctelera,7 piezas de coctelera,coctelera de acero inoxidable de 750 ml,juego de herramientas de barra,juego de barman con doble jigger,mezclador,colador,vertidores,cuchara mezcladora
Con qué acompañar el coquito de Puerto Rico
Como os decíamos anteriormente, el coquito se puede tomar entre las comidas a modo de sorbete o se puede tomar como copa después de las comidas. En cualquier caso es importante que tenga ese perfil de espuma, fruto de las leches y del triturado, que es parte de su encanto.
En DAP | Qué es la leche de coco, cómo utilizarla en cocina y siete recetas en la que brilla
En DAP | Qué es la leche evaporada, cómo hacerla en casa y en qué recetas utilizarla (también sin lactosa)
Temas
- Recetas de cócteles y bebidas
- Coco
- Ron
- leche evaporada
- recetas de cócteles
- Recetas de Navidad
- Leche de coco
What they drink in Puerto Rico: national drinks|Latin America
B
continuation of the series on Puerto Rican gastronomy, let’s talk about some of the
traditional national drinks.
Of course, you can immediately remember the rum, which
more than a dozen brands are produced on the island, well known to connoisseurs – Bacardi
Añejo, Bacardi Superior, Captain Morgan Private Stock, Bocoy Oro, Llave Blanco
Supremo and many other species. On the basis of rum and with its addition in the country they prepare
and other strong “potions”, but today we will cover a more extensive list of drinks.
Traditional Coquito Pumpkin Coquito |
Christmas
Probably the most magical time of the year. During this holiday period, Puerto Ricans
drink liqueur coquito ( coquito ). Probably his
the predecessor was the drink of peasants who worked on cane plantations in
the central part of the island. They made it from rum and coconuts, and the very word
“kokito” means “little coconut”.
With the arrival of the Americans in Puerto Rico
the recipe was modified by mixing coconut rum and eggnog. AT
In recent years, other recipes have also spread, for example, it has become popular
pumpkin coquito, which may or may not include rum or brandy
alcoholic ingredients. It can be prepared from pumpkin puree, dry, condensed
and coconut milk with vanilla and spices.
|
Potorro ( PITORRO ) – TEMS
part of Puerto Rican culture for decades. Its also
prepared for Christmas by fermenting sugarcane with various fruits,
berries or nuts throughout the year for holiday parrands. homemade
production was secret, and still remains so – the government seizes
unregistered alcoholic products. Recently there have been
pitorro factories, but the difference is that the drink,
obtained at home, much stronger industrial.
Puerto Rican beer |
Long
time beer Medalla was the only
a type of Puerto Rican beer produced by the Puerto Rican Brewery
Cerveceria India. The company was founded in 1937 but continues to
work to this day, increasing the range of products and opening branches in other countries.
The most consumed beer – Medalla Light – light, premium quality, recognized
around the world and received several international awards.
Piña Colada |
ten
July 1978 piña colada was named the national drink of Puerto Rico
( Pi ñ A Colada ) .
This is a refreshing rum.
a cocktail that delights, gives the long-awaited coolness and brightens up the hot
tropical climate of the island. To prepare it, knead and strain
juicy pineapples, coconut milk, crushed ice and Don Q rum
or
Bacardi. On top of the drink is decorated with a hat of
whipped cream, pineapple wedge and cherry. The kids love it, of course.
non-alcoholic version of the cocktail.
Cocated coconut |
MAVI
passing
on the roads of Puerto Rico, you can find stalls with street snacks . In addition to food, these food stalls are always
offer chilled coconut water, which is very healthy, and also
chilled coconuts, which are opened by stall sellers at the request of the buyer. Here
you can also find an interesting drink mavi ( mavi ) obtained by cooking tree bark
genus Kolubrina with the addition of fruits and spices such as ginger and cinnamon.
Like
most puerto rican drinks mavi have an alcoholic version that
obtained by fermenting a decoction of bark and fruit with sugar.
Mojito vs Cuba Libre |
Best
mojito
( mojitos ) – those cooked with homemade
syrup, brown sugar and fresh mint. Rum is added to the cocktail and preferred
herbs and fruits – mojito can taste like passion fruit, watermelon, strawberry, pineapple,
apple, basil and coconut, although the original should still be with lime. Without
there is no lime juice and no other cocktail called Cuba Libre
( Cuba Libre ) . Many people think that he
only includes rum and coca cola, however the right cocktail should have that third
ingredient.
Coffee Coquito: Puerto Rico, a tropical look at EggnogThe main celebration of Christmas is extremely Anglo-Saxon. Christmas trees, mistletoe, mulled wine, eggnog – it can be easy to forget that distinctive yuletide traditions flourish in every corner of the globe, and we don’t all live under the same Coke Santa Claus. For example, in Puerto Rico, the Christmas ritual is in the form of a diamond-shaped punch linked to the country’s complex colonial past and present. The Spanish invaders brought to the Caribbean a European penchant for posses – fortified brandy, Madeira or sherry, the ancestors of our nog – but it wasn’t long before the Spanish recipe got used to the local rum and started showing up wherever they were settled. Most of these variations are closely related to the original egg, milk, sugar and alcohol formula, but Puerto Rico’s innovation was the addition of coconut, another colonial import that was incorporated into the local cuisine by African slaves who worked in the sugar industry. But its most indelible modern ingredients are purely American convenience: canned condensed milk and condensed milk, modern shelf-stable ingredients shipped after the Spanish-American War put the country under US control. Not commercially produced until quite recently – unlike the eggnog – the coquito remains a domestic tradition. It is also a dynastic legend where families jealously guard their recipes and endlessly discuss the special qualities of the ideal batch. This is a drunken version of matzo soup; what each individual drinker considers “right” comes down to how his or her grandmother did it. New York Community Debbie Quinones lost her designated coquito maker about 15 years ago and realized too late that no one had recorded her process. On the way to recreating the recipe, the Quinones had the idea to turn their hunt into a competition that could help preserve and celebrate the coquito tradition. The Coquito Masters was founded in 2002 and now spans the Northeast, where homemade coquito makers compete in neighborhood semi-finals that culminate in a Three Kings Day final in early January. In the 13 years of koquito competition, each participant had their own version of Quinon’s story. One woman broke into her elderly father’s safe to get his prescription after he refused to compete with him; this year, New York champion Jean Scales took the torch from her grandmother and has been bottling and distributing her cocktail to family members for a decade. But there is one question on which coquito producers differ: an egg or not an egg? Many argue that the absence of eggs is critical to distinguishing coquito from plain old Anglo-Angogna, while others insist that the eggs provide the creamy texture required for the final product. Without choosing a side, we prefer to omit the egg, which allows the coconut flavor to really shine without being tainted by any custard notes. One thing everyone agrees on is the booze: white Puerto Rican rum, traditionally Bacardi, in homage to the island’s dominance of the brand. Simpler is better here, as the sweet vanilla and caramel notes of golden añejo or funky rum agrol overpower the coconut. However, no one will force Bacardi on you, but if you source your rum from elsewhere in the Caribbean, just be sure to hide it from your Puerto Rican guests. |
Being on the island is a must
Soon there was noise cancellation in Mexico, ponche crema in Venezuela and what they call coquito in Puerto Rico.
Unfortunately, the product dependent on grandma means that as generations move away from their homeland, fewer students want to learn the old ways, and knowledge begins to evaporate.
“The way you make coquito should be the same for everyone,” she said shyly before receiving her trophy. “It’s just a matter of how much [of each ingredient] you add to make it yours.”