THANKSGIVING IS HERE!
She's upon us, so here are some leftover ideas and cocktails to round out your festive food holiday!
Happy Thanksgiving, friends! If you’re still in need of some Thanksgiving cooking advice, a reminder that last week’s newsletter links to everything you need to know! We’ve got you covered from turkey, sides, and gravy to perfect pies! If you’re looking for ideas to use up your LEFTOVERS, we’ve got those, too.
But since it’s Thanksgiving Eve—the most popular night of the year to drink (besides New Year’s Eve)—let’s whet that whistle! Here are some of our favorite seasonal sips:
Quirky Turkeys (bourbon meets cranberry juice)
Torontos (a maple twist on bourbon)
The Hot Honey (cider and hot honey make a balanced whiskey cocktail)
Freezer Door Espresso Martinis (make a big batch!)
We’ve got a ton more in our archives! If none of these float your boat, try Elizabeth’s clever take on Coquito below!
CHEERS TO COQUITO!
EK: While it may be one day too early for egg nog, I’ve got a lighter “milk” punch adapted from Puerto Rican Coquito. I was first introduced to the traditional holiday beverage by Roberto Serralles nearly 10 years ago. Roberto is the 6th-generation Puerto Rican Rum Maker for Don Q Rum and he shared his family’s version with me.
Puerto Ricans are as passionate about the right way to make coquito, as Southerners are about sweet tea!
EK: Roberto’s family recipe included both sweetened Cream of Coconut, Sweetened Condensed Milk, and Evaporated milk as the base. My understanding is that this is the classic base and most families start to riff on the recipe from there.
As soon as I saw his recipe, it reminded me of a Mexican Tres Leches Cake, because it calls for three types of milk. So instead of eggnog, I think of this festive cocktail as a more nuanced, tropical version of milk punch.
Since the holiday season is upon us, Anthony and I were talking about this cocktail and he gave me a great idea—per usual! He suggested lightly caramelizing the sweetened condensed milk in the microwave to add more dimension to the milks. That was such a great idea and it only took about 4 minutes on “reheat” to go from raw to a nice blond toasty flavor.
AU: It’s a subtle thing that makes a big difference. I use the same technique when I’m making a Tres Leches cake!
EK: If you wonder what it should look like after caramelizing, check the photo above. It should be slightly darker in color than the uncooked sweetened condensed milk, but not a dark golden brown like dulce de leche.
My original recipe was adapted from Roberto’s family recipe, but I have changed it quite a bit, so it is no longer even close to being “authentic.” Instead, this coquito is inspired by his recipe.
I ditched the sweetened Cream of Coconut and use plain coconut milk, so that the drink is not too sweet. I caramelize the sweetened condensed milk, and add some vanilla bean paste. Then I spike it with spiced rum to complement the nutmeg and cinnamon in the recipe, and serve it with a fun floater of liqueur!
My coquito has a hint of sweetness and tastes lightly of coconut milk, as it is diluted by the other two milks and the rum.
AU: This coquito sounds like something I’m going to have to keep stocked in the fridge for the rest of the year… I like your idea of customizing it by adding your favorite flavored liqueurs!
EK: I think that it would really work with anything that you love to drink, but we choose three classic flavor profiles to float on top of the coquito base.
EK: If you want to lean into the tropical, I can’t think of anything better than adding a shot of Chinola to your glass. Chinola is a passion fruit liqueur made from real fruit in the Dominican Republic (PR’s neighbor!). It is the very essence of passion fruit and is delightful in the Cocquito!
AU: I mean that sounds like a tropical vacation in a glass. And I bet the warm spices really make that passion fruit sing.
EK: Sooooo good! But if you are looking for a more cold-weather holiday flavor, Rivulet pecan liqueur is a winning choice. This ‘pecan orchard in a bottle’ is not as well known as other liqueurs, but well worth seeking out. I keep it on hand for a quick dessert option—serve it over vanilla ice cream—and adding it to the Coquito is like drinking a dessert!
And, nothing could be more of a crowd-pleaser than Chocolate. We’ve written about Ballotin before (see the Chocolate Whiskey Espresso Martini) and their Original Chocolate whiskey is delicious in this drink.
EK: Set up a DIY Bar with your favorite flavored liqueurs and let everyone customize their own glass of Coquito—feel free to add as much as you like to customize your Caribbean Holiday cocktail.
Because it can be made up to a week ahead, I like to make a batch to have on hand. I whisk it together in the same bowl that I caramelize the sweetened condensed milk in, and pour it into clean empty booze bottles.
That way, it’s ready to take to holiday gatherings and offer to everyone who stops by during the holiday season!
It also makes a great handmade gift! If you are going to make it and give it as a gift, these bottles are smaller at 16-ounces and have a built-in cap.
Caribbean Holiday Coquito
This Coquito is full of surprises! The sweetened condensed milk is lightly caramelized in the microwave to add more depth of flavor and complement the spiced rum. And, I recommend serving it with your choice of a bold-flavored liqueur for a festive more-is-more twist!
Makes a little more than Two 750ml glass bottles
1 (14-ounce) can sweetened condensed milk
2 (13.5-ounce) cans of Coconut Milk (or cans of Coco Lopez if you like it sweeter)
1 (12-ounce) can of evaporated milk
1 generous teaspoon real vanilla bean puree
1½ cups favorite spiced rum, or more, depending on taste
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh-ground nutmeg
Your choice of Liqueurs, such as Rivulet Pecan Liqueur, Ballotin Chocolate Whiskey, or Chinola Passsion Fruit Liqueur (optional)
Pour sweetened condensed milk in a large microwave-safe bowl. Microwave on 50% power—or on “reheat” setting for 3 minutes. The sweetened condensed milk will bubble and rise in the bowl, so make sure to use your largest bowl. Let it simmer down, then microwave for 1 more minute. It may look lumpy when it is done, but it will be glossy and smooth once you stir it. Stir well, and add all the other ingredients one-at-a-time, stirring after each addition.
Mix all ingredients in the bowl. Use a whisk, a fork, or an immersion blender to blend all ingredients until they are completely integrated.
Put a cinnamon stick in your glass bottles and transfer to the bottles. Store in the refrigerator.
Chill for a minimum of 5 hours before serving. It will last up to 1 week in the refrigerator. Shake well before serving.
Serve cold in small glasses or over ice in a “rocks” glass with the flavor floater of your choice.
Garnish with a sprinkle of nutmeg if desired, or a cinnamon stick.
Happy Thanksgiving to you two. Love the drink ideas.