A password will be e-mailed to you.

The holiday season is my favorite time of year! Friends and family come from out of town, the best foods are made with love, and you get to re-evaluate your goals and “start fresh” for the new year. It is also USUALLY cuffing season, find a ‘bae’, bundle up/cuddle up weather, however, Mother Nature is having an extreme temper tantrum. The Tri-state area hasn’t seen snow yet and even the Midwest is only in the 50s. While most of these places would’ve had a few layers of snow and glistening icicles, it still feels like the mid-stages of fall in most places.

Although the Caribbean is unfamiliar with a White Christmas, that hasn’t stopped us from enjoying some traditional spiked eggnog while spending time with our loved ones. After a few glasses and listening to the famous Lord Kitchener’s “Drink A Rum”, you’ll need some pasteles to soak it up, but we’ll talk about food later.

For some of us our first sip of alcohol might’ve been from Dad’s cup of spiked eggnog; especially if our parents wanted to send us to bed early. Whether you call it Coquito, Cremas, Ponche De Crème, or even Rum Popo, most families have secret recipes that are passed down from generation to generation. Sometimes that extra sprinkle of nutmeg or coconut shreds might make Nana’s batch way better than yours. But fear not, I have a few amazing recipes, that will have you singing ‘Mi Burrito Sabanero’ in all types of off key if you aren’t careful.


Coquito (Puerto Rico)
2 egg yolks, beaten
1 can of evaporated milk
1 can cream of coconut
1 can sweetened condensed milk
½ cup white rum
½ cup of water
¼ teaspoon of ground cloves
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Mix rum, milks, cream of coconut, vanilla extract, ground cinnamon, and nutmeg in a blender at a high speed. Refrigerate for at least 2 hours before serving. Shake well and serve cold in a small glass.

Coquito


 

Kremas (Haiti)
1 can of coconut milk
½ cup of white rum
½ cup of coconut rum (or instead of white rum 1 cup of Barbancourt rum)
4 cups of milk
1 can evaporated milk
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon vanilla extract
2 cans of condensed milk
¼ cup of white sugar

Mix the coconut milk and the rum and let it marinate for at least 2 hours. Bring the vanilla extract, cinnamon and evaporated milk to a light boil. When the volume of liquid is reduced by half, remove from heat and allow it to cool.

Add the alcohol mix, nutmeg , sugar and stir well, dissolving all sugar. Lastly, mix in the condensed milk. You can refrigerate, serve at room temperate or add ice. Garnish with nutmeg.

kremas


 

Ponche De Crème (Trinidad)
6 eggs
5 cups of evaporated milk
2 cans of condensed milk
½ cups of white rum
1 teaspoons of Angostura bitters
1 teaspoon vanilla extract
1 teaspoon lime juice
½ teaspoon grated nutmeg

Beat eggs with lime until light and fluffy. Pour into blender and add evaporated milk. Add condensed milk, bitters, nutmeg, and rum to taste. (It is better to add little by little than to ruin the entire batch. DOH!). Refrigerate to let all flavors smoothly combine and serve with a garnish of nutmeg.

Eggnog at Christmas

Eggnog at Christmas


 

Rum PoPo (Belize)
9 eggs
1 pint of rum (or to taste)
4 nutmeg grated
1 oz. cinnamon stick
5 cans of evaporated milk
3 cans of condensed milk
1/4 lb of raisins

Soak cinnamon sticks and raisins in rum for 2 days (better start now!)
Beat eggs well for a few minutes. Add evaporated milk and beat once more. Mix in condensed milk to taste and then stir in nutmeg and rum. Strain and mix final batch. Once bottled and chilled, shake before serving.

rum_popo_pitcher-900x487


I hope you all can find a recipe to share with your families, or even yourself (if you’re a lush like me…lol). As you can tell, most of these recipes are slightly similar but each one adds their own special touch. Some are thicker, while others have a stronger punch. All are made with love. Enjoy!

%d bloggers like this: