Exotic Holiday Cocktails from the Caribbean

This holiday, we thought our readers would like to dress up their cocktail blends for the Holidays. Below are some traditional drinks from other countries. Most are sisters of our very own Eggnog. Happy Holidays everyone!

Puerto Rico

Coquito is Puerto Rico’s version of eggnog. It’s a creamy coconut rum drink that’s typically served during the holiday season.

Ingredients

• 8 oz. Evaporated milk
  8 oz. Condensed milk
  8 oz. Condensed coconut milk
  8 oz. Heavy coconut cream
  16 oz. Coconut milk
  1 tablespoon vanilla
  1/2 teaspoon cinnamon
  1/2 teaspoon nutmeg
  1/2 cup Rum

Directions

• Mix all the ingredients together – either in a blender or a large bowl with a wisk – and refrigerate before serving.
• Serve over ice. Garnish with cinnamon powder/sticks and/or coconut flakes.

Jamaica:

In Jamaica, the Sorrel Drink is popular during holidays like Christmas and New Year’s. Sorrel, a flower native to Jamaica, is known for additional benefits such as controlling high cholesterol, managing blood pressure and optimizing the function of the liver.

Ingredients:

• 1 lb sorrel
  2-4 oz. ginger
  2 quarts water
  sugar
  wine
  8-12 pimento grains

Directions:

• Wash sorrel thoroughly, using the fingers to lift it from the water.
  Put into stainless steel container.
  Scrape and wash ginger. Grate and add to the sorrel. Add pimento grains.
  Boil water and pour over sorrel.
  Allow to stand 4-6 hours. Strain.
  Sweeten to taste and add rum to taste.
  Add optional wine.
  Serve with ice cubes.

Dominican Republic

Ponche de Rum or Dominican eggnog is a holiday specialty on this island.  The recipe below can be modified depending on how much Rum you’d like to add. It gets thicker when you chill it.

Ingredients

• 5 cups of condensed sweetened milk
  10 cups of evaporated milk
  8 egg yolks
  2 cinnamon sticks
  A pinch of ground nutmeg
  3/4 cup of white rum

Directions

• Mix the condensed and evaporated milks and the egg yolks. Stir with a spoon until they are well-mixed.
• Sieve to get rid of undissolved egg parts. Add cinnamon sticks and nutmeg.
• Cook over low fire for 40 minutes. Stir to avoid sticking to the bottom.
• Add the rum and remove from the heat. Stir constantly but slowly until it cools down to room temperature. Remove the cinnamon sticks.
• Chill before serving.