Ciao, amici! Unless we’re connected on social media, I know, it’s been a while. But I’m happy to be back in the kitchen with every good wish for 2020. We’re buzzing up something new in the blender that’s creamy, dreamy, coconutty, alcoholic and downright delicious! WOOOOW! I’ll give you a personal update after the recipe, OK?

First, let’s talk about coquito. Some say it’s Puerto Rican eggnog. And some recipes do include egg. But not this one. It’s coconut, cinnamon, two delightful cans of dairy–sweetened condensed milk and evaporated milk–and a generous pour of our ol’ friend the Captain. That’s Captain Morgan to you. Oh, and drunken raisins. It’s fine if you want to leave them out. But damned if they don’t add a special something! Let’s get this party started right! Right on!

COQUITO
Adapted from The Novice Chef

1/2 cup golden raisins
1 1/2 cups Captain Morgan Original Spiced Rum
2 cinnamon sticks
1 (14 oz) can sweetened condensed milk
1 cup cream of coconut (Coco Lopez)
1 (13.5 oz) can organic coconut milk
12 oz can evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons shredded coconut

Note: this recipe yields just a bit more than a half gallon of deliciousness.

In a large pitcher with a lid, add raisins, rum and cinnamon sticks. Let sit for one hour.

In a blender, add the remaining ingredients. It won’t all fit at once, so blend in two batches, then pour into the pitcher. Shake to combine with the rum, raisins and cinnamon sticks.

Chill for at least four hours. Store in an airtight container in the fridge for up to a month (as if!). Shake it like ya mean it before pouring. Use a ladle to dish out the yummy drunken raisins and add to each glass. Sprinkle with cinnamon, if you like (oh, we like!). Cheers, cheers, cheers to coquito! Careful now, this stuff goes down way too easy.

A personal update

 

 

 

 

 

 

 

 

 

I wanted to let you know something important about the real star of this page, my precious April Katt. Sadly, I lost her last fall (April 1, 2000 – October 30, 2019).

My sunshine girl was the best friend, companion and little caretaker anyone could ever ask for. She made our little townhouse a happy home with her warm personality, caring gestures, curiosity and funny antics. She loved being part of whatever I was up to–including in the kitchen. You’ll remember those bright green eyes and shiny coat making an appearance in many recipes! She was always right by my side and often held hands with me. Saying goodbye to her was the hardest thing I’ve ever had to do.

Many tear-filled days passed before I decided April wouldn’t want me to be sad and alone in a place that felt so empty without her. In her honor, I found a handsome gentleman from PAWS (Pet Animal Welfare Society)–the same shelter where I found AK almost 20 years ago. Mishu, Polish for “teddy bear” or “Sweetheart” came home November 9th. This charmer has done his best to brighten each day and make me laugh ever since. I’d swear April Katt either left notes or is in direct contact to guide him. How lucky I am to have two special soul kitties like these!

 

 

 

 

 

 

 

 

 

 

 

 

So, I know we’re just four days into 2020, but I feel good about the year to come. And I really hope you do, too. Onward and upward, amici–we got this!

We’ll be seeing you sooner next time.

Love,
Hope, Mishu and the ever-present spirit of Ms. April Katt