This Christmas I made the first time Coquito, a punch traditionally served at Christmas and New Years celebrations in Puerto Rico.
I’ve noticed once you start drinking this punch, it is difficult to put the glass down. ;-) So I had the idea to make Coquito ice cream as a Christmas dessert. Quickly I created the following recipe. Needless to say it’s addictive, too. ;-)
Coquito Ice Cream
makes about 1 liter
50 g coco milk
150 g milk
50 g evaporated milk
50 g milk powder
1 tb Maizena (corn starch)
90 g homemade vanilla sugar (if it’s heavy flavored mix with normal sugar)
30 g Moroccan honey *
1 ts cinnamon powder
1 tb white Rum
100 g cream
Add all ingredients except rum and cream in a saucepan mix well (must be lump free) and bring to a boil. Let boil during 2-3 minutes stirring constantly until thickened. Remove mixture from heat and pan, let cool then store in the fridge for about 4 hours.
Lightly whip the cream and whisk in the cold mixture, add rum. Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and store in freezer.
* If you don’t have Moroccan honey just use a honey that is light and mild in taste.