Coquito

Coquito, a traditional Puerto Rican nog, is a staple in many homes during the holidays. It's rich and flavorful without the eggy aftertaste of eggnog that puts some people off. 

If left at room temperature too long, the cream of coconut will start to separate out into chunks; simply re-blend to emulsify.

15-ounce can cream of coconut

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

6 ozs white rum

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1 tsp vanilla extract

Place all ingredients in a blender. Process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator. Serve chilled. 

Pumpkin Pie Smoothie

Now that she is in middle school, and has to leave the house at 6:55 AM (!) to get to school on time, my older daughter drinks a smoothie for breakfast every morning. She says it makes "dark o'clock" much more pleasant.

1/4 c canned pumpkin
1/4 c rolled oats
1/2 c plain Greek yogurt
1 dash ground cinnamon

1 dash ground ginger

1 smidgen ground cloves

1 smidgen ground nutmeg

1/4 tsp vanilla extract

3/4 c milk

1 Tbsp maple syrup
1 banana, peeled, cut into chunks and frozen

The night before, put all ingredients except banana in blender jar. Cover and refrigerate. The oats will soften, making the smoothie thicker (and simplifying your morning).

When ready to drink, add frozen banana. Puree. Serves 1 hungry 11-year-old.

Hot Chocolate for the Winter Solstice

I make this beverage for my family as a special treat, once a year on the winter solstice. We spend the evening outdoors, away from electric illumination, to honor the darkness; and cups of hot chocolate made with melted chocolate (not cocoa) have become part of the ritual.

3/4 c half-and-half
2 Tbsp raw sugar
1 c high-quality bittersweet (60%) chocolate chips
4 c milk
3/4 tsp real vanilla extract
1/8 tsp cayenne
pinch sea salt

Heat half-and-half and sugar until simmering. Remove from heat; add chocolate chips. Let sit a moment, then whisk to combine. Chocolate should be thoroughly melted. This chocolate base can be kept in the refrigerator for up to a week to make individual cups of hot chocolate; when ready, proceed with recipe as follows.

Combine chocolate base and milk. Stir to combine, then heat thoroughly; do not boil. When piping hot, stir in vanilla, cayenne and sea salt. Decant into 4 preheated mugs.