December 4th, 2009
At the Delaware Beaches…and Ocean City, Maryland…a Little Holiday Cheer…
I love Eggnog. Too bad it is so high in calories. I like it on Christmas morning when everyone is opening presents. It’s true. I just do, but I rarely do that anymore.
If you live in Delaware, you most likely buy Lewes Dairy products. It is a family operated business. You can learn more about them by visiting www.lewesdairy.com. The cream is exceptional and during the Holiday Season they do make eggnog. I have added rum to the eggnog and then whipped some of their heavy cream and folded it into the mixture. It will be thick. You can almost eat it with a spoon. Don’t get on the scale next day. I have a few friends that buy the eggnog and put it in the freezer and eat it like ice cream. So good!!
One eggnog recipe that I have and make every year is the following:
Eggnog
6 egg yolks (save the egg whites)
1/2 lb. confectioners’ sugar
3 cups of dark rum
1 quart of whipping cream (I use Lewes Dairy)
1/2 cup peach brandy
Freshly grated nutmeg
In a large bowl, beat egg yolks and gradually beat into them 1/2 lb. of sugar.
Add very slowly, beating constantly 1 cup of the rum. Let the mixture stand covered for about 1/2 hour to get rid of the egg taste.
Add, beating constantly the rest of the rum. If you just want to use one cup then do so. Add the brandy. Refrigerate the mixture, covered, for about 1 1/2 hours.
Beat until stiff 6 egg whites and fold them lightly into the other ingredients.
Serve the eggnog with freshly grated nutmeg.
The next 2 recipes are for Coquito. It is like eggnog but it really is a traditional Puerto Rican drink. It is served during the Holiday Season, including the Spanish festivities of Three Kings Day.
I have to laugh because if I were to make the Coquito in the purest way, then I would have to get coconuts and grind the pulp to get the milk, etc. etc. I already could picture the looks I would get at the supermarket when I carried 5 or 6 coconuts to the cashier line. The easiest way is going to be opening a can of coconut milk.
Coquito
2 14-ounce cans of coconut milk
1 14-ounce can sweetened condensed milk
1 1/2 cups premium white rum
Combine the coconut milk, condensed milk and rum in a blender. You will probably have to do this in batches. Puree until frothy. Pour into a pitcher. Refrigerate until nice and cold. Another way is to pour the coquito into an empty bottle of wine or liquor that has a screw top and then refrigerate. You will need 2 bottles.
Coquito #2
2 cans evaporated milk
1 can cream of coconut
2 cups rum
1 dash of salt
Some ground cinnamon, optional. A dash or two will do.
This is very easy. All you have to do is mix all ingredients. This will make about 1/2 gallon. Pour the mixture in about 3 bottles of liquor or wine with screw tops. Make sure the bottles are rinsed out. Refrigerate.
Remember that you can add a little or a lot of the rum. It’s up to you. Even if you do not drink alcoholic beverages, it would be nice to have in the refrigerator for those unexpected guests in the days to come.
Note: You can also make the Coquito without liquor.
Enjoy…talk to you later…
Tags: Bethany Beach, cocktails, Coquito, Delaware Beaches, Delray Beach, Dewey Beach, drinks, eggnog, Florida, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany
