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Coquito de guayaba is a drink made in Puerto Rico for the holidays. The drink is made from guava paste cooked with cream cheese , evaporated milk , condensed milk , cinnamon , clove , nutmeg , and vanilla ; rum is added once cooled.
While it’s called Puerto Rican eggnog, there isn’t any egg included in most recipes. This recipe for coquito comes from Casa Sensei , a Japanese-Latin fusion restaurant in Fort Lauderdale.
Move over eggnog, coquito is about to become the new seasonal drink. Coquito is often described as "Puerto Rican eggnog." In Spanish "coquito" means "little coconut". The traditional Christmas ...
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Pitorro is a distilled spirit from Puerto Rico, referred to as "moonshine rum". Pitorro is usually much stronger than commercial rum. At times its alcohol content surpasses 100 proof. [1] It is often homemade and a part of traditional Puerto Rican holiday celebrations, and used in Coquito. [citation needed]
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors of the Puerto Rican people: the indigenous Taínos , Spanish Criollos and sub-Saharan African slaves.
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Eggnog is called "coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. [7] Mexican eggnog, also known as "rompope", was developed in Santa Clara. It differs from regular eggnog in its use of Mexican cinnamon and rum or grain alcohol. [7]