Coquito ~ Puerto Rican Eggnog

It’s the third Saturday and another round of Cultural Connections. This time we are going to the islands where rum is king! A Coquito is Puerto Rico’s version of an eggnog. This rum drink is usually served during the holidays mostly around Christmas time, but I figured why not get a head start…
If you add some ice before blending, you can make it like a frozen, blended eggnog, perfect for this time of year! (it’s still hot here) Some recipes call for egg yolks and cooked over a double boiler, but this is easier and just as good. Of course the rum is optional (well… not really if it supposed to be a Puerto Rican drink) but you can always adjust it to your taste!

Ingredients:
•1 can cream of coconut (Coco Lopez)
•1 can sweetened condensed milk
•1 can evaporated milk
•4-8 ounces white rum
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground cloves
•1/4 teaspoon ground nutmeg
•1 teaspoon vanilla extract (or vanilla bean scraped)
You can add ice to it if you like(optional)
Preparation:
1. Mix all ingredients in a blender
2. Serve chilled
3. Enjoy!


This is Lyndsey here and just remember you can visit me anytime you want at The Tiny Skillet Cheers!!

“Colors of the Caribbean” Lemonade

We made it… safe and sound and home.  While I did indeed cook a great many dishes on the island, when we returned, we wanted to have a theme drink to serve our friends while we bored them with our stories and photographs.
Like this one…
See that beautiful color of the ocean.  This photo was taken in “the Baths” in Virgin Gorda, of the British Virgin Isles.  I just fell in love with the colors of the Caribbean waters, and wanted to recreate this color in a drink.
So, I give you the “Colors of the Caribbean” Lemonade
Start with 1/2 a pitcher (about 5 cups) of your favorite Lemonade
Add 1 cup Blue Alize Liqueur (blue Alize is a French Cognac mixture with Passion Fruit, Cherries, Ginger and other exotic fruit juices.
Fill with ice
Garnish with Lemon Slices
Serve in tall Collins size glass, and garnish with Lemon Slices
And it is just that simple.  So far, as long as we keep the drinks flowing, no one minds listening to our stories too much.

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!

CAPPUCCINO for ADULTS

3 cups brewed coffee
3 cups half and half
1/4 cup spiced rum
1/2 cup curacao
1/4 cup brandy
  • In a medium saucepan whisk together everything except the whipped cream.
  • Heat to Steaming.
  • Pour into warmed mugs.
  • Garnish with whipped cream and a shake of cinnamon and mocha.

Tequila Rose Fizzes

TEQUILA ROSE FIZZES
4 ounces Orange Juice
1 jigger Tequila Rose
4 ounces 7 up

  • Blend orange Juice and tequila rose together until well mixed.
  • Add 7up.
  • Enjoy.
  • Next time I’m going to add some rum too!

When Life gives you lemons, make lemonade

I have a good friend who will be leaving for Curacao soon to visit some family who is wintering there. Neither of us knew much about it so decided to research it. We were utterly amazed by some of the history we learned, but we were also in awe of learning about the booze! The recipes I see in my future are going to be Curacao soaked!

When Life gives you lemons, make lemonade or in this case when life gives you oranges make Curacao. According to Wikipedia Curacao is a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao. A non-native plant similar to an orange, the laraha developed from the sweet Valencia orange transplanted by Spanish explorers. The nutrient-poor soil and arid climate of Curaçao proved unsuitable to Valencia cultivation, resulting in small bitter fruit on the trees. But the aromatic peel maintained much of the essence of the Valencia varietal, and the trees were eventually bred into the current laraha species, whose fruits remain inedibly bitter.

The drink was first developed and marketed by the Senior family (a Jewish family of Spanish and Portuguese descent) in the 19th century. To create the liqueur the laraha peel is dried, bringing out the sweetly fragranced oils. After soaking in a still with alcohol and water for several days, the peel is removed and other spices are added.

The liqueur has an orange-like flavour with varying degrees of bitterness. It is naturally colourless, but is often given artificial colouring, most commonly blue, which confers an exotic appearance to cocktails and other mixed drinks—given that almost no drinks or other foodstuffs exist that are truly blue by nature.

The name “Curaçao” has become associated with a shade of blue, because of the deep-blue version of the liqueur named Curaçao (a.k.a. Blue Curaçao).

The liqueur itself is smooth, and I mean really, really smooth. We found an old bottle in FIL’s liquor cabinet that must have been 50 years old, but oh it was soooooooooooooooooooooooooooooooooooooooo good. Several shots later we were all convinced we’d found the next great thing to sliced bread.

She’ll be bringing back some new bottles and these days they make it in many flavors, all of which I want to use in desserts too. Some other liqueurs are also sold as Curaçaos with different flavors added, such as coffee, chocolate, and rum and raisin.

Try a New Recipe Day: Min’s S’moretini

Since New Year’s Eve is coming up, I thought I’d share a fabulous drink recipe I created: Min’s S’moretini. It was inspired by a drink of the same name at Outback Steakhouse, which I’ve still never tasted, and I don’t know how they make it!

This drink is delicious, creamy, festive and out of the ordinary. It would make an outstanding dessert.

Although I haven’t tried it, I bet you could make a Virgin S’moretini that would knock the kids’ socks off by simply omitting the vodka.


Don’t forget to visit me at
The Bad Girl’s Kitchen for more fabulous recipes!

Happy New Year!

Please drink Min’s S’moretinis responsibly.

Min’s S’moretini

Serves 1

Hershey’s syrup (for rim of glass)

1/2 graham cracker, finely crushed

Monin Dark Chocolate Sauce

ice cubes

1 1/4 ounce vodka

1 ounce Monin Toasted Marshmallow flavoring

1 generous squeeze Hershey’s syrup

1/2 ounce Monin Vanilla Syrup

2 ounces half & half

  • Rim martini glass with Hershey’s syrup and crushed graham crackers.
  • Swirl bottom third of glass with a generous drizzle of Monin Dark Chocolate Sauce.
  • In cocktail shaker, combine vodka, Monin Toasted Marshmallow flavoring, Hershey’s Syrup, Monin Vanilla flavoring and half & half.
  • Add a handful of ice cubes and shake until combined and chocolate is incorporated.
  • Carefully strain into glass, and savor.
*You can follow the links above for these ingredients,

Fountain of youth ~ the chocolate continues to flow…

This week we’ll do some chocolate based beverages and sauces to get ready for the chocolate round-up over at Joy of Desserts.

OLD FASHIONED HOT CHOCOLATE
3 squares unsweetened chocolate, melted
dash salt
1/2 cup sugar
4 cups milk
whipped cream
shaved chocolate

  • In a saucepan whisk the milk, salt and sugar together.
  • Add the melted chocolate and cook over a low heat until heated through.
  • Whisk until foamy on top.
  • Pour into warm mugs,
  • Garnish with whipped cream and shaved chocolate.

MEXICAN HOT CHOCOLATE
3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 cups milk
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash nutmeg
dash cloves

  • Sift together the cocoa and sugar into a heavy saucepan.
  • Gradually stir in milk until well blended.
  • Heat over low heat until hot, stirring frequently to prevent scorching.
  • Whisk egg until frothy. Then whisk in vanilla, nutmeg, cloves and cinnamon.
  • Whisk egg mixture and continue whisking until the whole mixture lightens in color.
  • Add egg mixture to chocolate mixture and whisk until frothy and serve immediately.

COCOA FUDGE SAUCE
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla

  • In a heavy saucepan, combine sugar, cocoa, milk and corn syrup.
  • Cook over a low heat, stirring constantly until it comes to a boil. Boil for 8 minutes.
  • Remove from heat and stir in chocolate and butter immediately until melted and well blended.
  • Gradually add the heavy cream and return to heat and bring to another boil for 2 minutes.
  • Remove from heat and stir in vanilla.
  • Cool.
  • Store in tightly covered jar in refrigerator.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.

DECADENT HOT FUDGE SAUCE
1/2 cup butter
2 ounces unsweetened
2 ounces semi-sweet chocolate
1 cup sugar
1 cup heavy cream
dash salt
2 teaspoons vanilla

  • In a heavy saucepan melt butter and chocolates over a low heat.
  • Blend in sugar, cream and salt.
  • Stir 5-8 minutes until thickens and is creamy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in airtight jar in the refrigerator.
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