El Moquito – A Christmas Cocktail
You’ve heard of the Coquito, right? The spectacular Puerto Rican Christmas cocktail equivalent to eggnog? Well, I came up with El Moquito tonight, a mock Coquito because a. the combo of coconut and sweetened condensed milk sounded luscious and b. because I couldn’t be bothered with looking at another recipe for anything.
Once upon a visit to St. Maarten years ago I was given a drink called Ponche Kuba. A beloved elixir from Curacao, the Ponche Kuba I tasted had all the attributes of a domestic eggnog but more. A close family friend Jackie makes an African-American version of eggnog that was taught to her by her mother-in-law in the 1950s. Jackie’s virgin and unchaste versions are equally decadent, the secret seeming to be incessant whipping with a hand mixer to create a light, frothy frenzy. My youngest nephew Kyle became the eggnog whisperer – and the unpaid Geek Squad-type troubleshooter – of the family a few years ago while I served as sous chef. I even invested in a good yet inexpensive egg separator to make extracting the whites easier. Now that he’s a vegan though he says he’s resigning from the position. Damn, damn, damn! Gin drinkers like myself would adore a sip of a Crispy Spark.
- 1 Can Coconut Cream
- 1 Can Sweetened Condensed Milk Vegans use Natural Bliss Brown Sugar Oat Milk Liquid Creamer
- Old Overholt Straight Rye Whiskey
- Lime, garnish
- Allspice, garnish
- Nutmeg, garnish
- Crushed Christmas colored Candies like M&Ms, garnish
Open can of coconut cream and stir to ensure the cream on top is completely incorporated with the liquid at the bottom of the can. Pour 6 ounces of the cream into a cocktail shaker with 1 ounce of sweetened condensed milk, 1 ounce of the rye whiskey and plenty of ice. Shake well and strain into a cocktail glass. Choose the garnishes of your desire. Serve El Moquito con Granny’s Deviled Eggs for a cocktail party to remember. !Vaya con Dios!