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Topic starter
later
i used to help friends make theirs around thanksgiving.
we would mix, bottle and put under the sink until Christmas.
two 1/2 gallon bottles dark rum
10 cans sweetened condensed milk
2 cans coco lopez
12 cans evaporated milk
12 eggs
lime peel (long one)
bitters
in a separate bowl, beat eggs with lime peel until fluffly w/ wooden spoon...beating in only one direction.
in a very large bowl (like the old school giant tupperware bowl), mix milks and coco lopez, stirring in one direction with a wooden spoon.
still stirring, add egg mixture and then slowly add rum....still stirring in one direction.
add dashes of bitters, taste, and add a few more dashes if needed.
pour into clean sterilized glass jars or bottles, cap and store under sink until christmas.
i was taught that one must stir with wooden spoon only in one direction as then the mixture will not curdle or separate.
Posted : November 22, 2008 3:06 pm
Hi Sistah,
Is this Coquito? Not sure of spelling. Thanks for the recipe. Do you know if you can cut the recipe in half or even quarters, or would anything need to be adjusted?
Posted : November 22, 2008 4:24 pm
Drinking raw eggs...how about salmonella poisoning... just curious...
Posted : November 22, 2008 4:42 pm
De Rum kills it mon! No Samonella..........No Problems
Posted : November 22, 2008 5:29 pm
With that much rum I can see how...lol....
Posted : November 22, 2008 5:39 pm
Topic starter
greets
it is coquito yes
the rum kills anything that should not be there
i have never reduced the recipe so i do not know....
although i do not drink it, that amount seems to go fast when you are having a holiday fete...
be sure and follow the wisdom of the one way stirring with wooden spoon....
it seems to have an effect on ones that makes them want to dance.
smiles all around
Posted : November 22, 2008 5:47 pm
charlotte hav'nt you ever had a caeser salad,almost every restaurant i've worked in made the dressing from scratch,and down here i can think of only one place that uses bottled dressing,heck at the galleon we did it tableside and everyone watches us break those raw eggs.
Posted : November 22, 2008 6:01 pm
hey Sista,are the coco lopez the big cans or the small cans?
Posted : November 22, 2008 6:03 pm
Topic starter
greets trw
the large cans.
bless
Posted : November 22, 2008 9:19 pm
Thanks for asking that trw. I would have used the small cans.
I think I should get a new wooden spoon. My old standby is well seasoned with more savory dishes.
Doing the math...I come up with about 12 liters/quarts. Right? Anyone know where to buy appropriate bottles. I don't think I can empty THAT many rum bottles in the next week!:D
Posted : November 22, 2008 9:51 pm
Thanks sista for the recipe...will give it a shot!
Sean
Posted : November 22, 2008 10:24 pm
Topic starter
greets
if you cannot find bottles (all ones i knew saved bottles thru the year), try to find canning jars.
and 12 bottles is about correct sis, unless you have tasted excessively.....lol
bless
*if anyone wants the directions for pepper sauce...let me know and i will post.
*trw...do ones still make the poached dolphin with lemon onion butter tarragon sauce over fungi at the restaurants? that used to be one of my faves. there was a restaurant in C'sted called the family tree and it was a specialty of theirs. just interested in knowing if any dishes have survived the years restaurant wise.
bless
Posted : November 22, 2008 11:45 pm
Here's another quick easy one....
30 ounces coconut milk
14 ounces condensed milk
1 cup Cruzan rum (at least)
½ cup water
pinch of salt
½ tsp. cinnamon
Mix all ingredients in the blender. Taste and more rum if you like it stronger. You need to add the water because it will get thicker later in the fridge. Pour into a bottle and refrigerate well. Make ahead for richer flavor.
Posted : November 23, 2008 12:41 am
