I’ve been a little disconnected from the food blog world for a while. A lot has happened since my last post. And for the sake of privacy I will not go into detail, but let me say this: I got married (!!!), went on a honeymoon to Belize (will post about this soon), and came back to Puerto Rico for Christmas with the family. It’s been an amazing couple of weeks, and I am a bit sad to go back. These next couple of posts are some of the recipes I shared with my family and friends over the past couple of days.  

Traditional Christmas in Puerto Rico revolves around the pig. Roasted on a pit, with a side of rice and gandules, and pasteles…all meat based “delicacies”. I steer clear from most traditional Christmas dishes and stick to the salad I’d make. Though generally satisfied, I’d indulge in desserts. My sister and I always make cheesecake. A couple of years ago I experimented with it, by adding Coquito, the traditional Christmas drink. People always give it as gift, and with a little extra, I decided it would be best to use it in dessert. Let me warn you, this is delicious and addictive. It hints of coconut and rum. The cinnamon adds warmth. This dessert is indulgent and delicate.

Before I get to the cheesecake, I wanted to share the recipe for coquito. Even though milk based, I love the ingredients that give it life: ginger, cinnamon, and cloves. And because the Holidays are not over yet, we can still party and make it for New Years, or three Kings Day. Enjoy!

Coquito

(adapted from El  Nuevo Dia)

• 1 cup water
• 12 cloves
• 2 cinamon sticks
• 1 inch fresh ginger (peeled)
• 1 can coconut cream (Coco Lopez)
• 1 12 oz can evaporated milk
• 1 cup rum
• cinnamon

Place water, cloves, cinnamon sticks, and fresh ginger in a saucepan. Bring to a boil, reduce heat to low and steep covered for 15 minutes. In a glass jar mix coconut cream, evaporated milk, and rum until well incorporated. Pour hot aromatic water through a sieve into the jar. Mix again. Cool completely for 4-5 hours in refrigerator. Transfer to a sealed jar presentation. Serve chilled, in a small glass, sprinkle with cinnamon.