Spanish Blog - "La esquina criolla"

Hi! I know I promised to post more recipes this year. I'm on it, I promise. This post is to let you know that I'm also working on a new blog: "La esquina criolla" featuring classic Puertorican recipes. I'm cooking through the "Cocina Criolla" cookbook. I'll be translating most of the recipes, but you can go through the blog and hace a look. Hope you guys enjoy it too. The link is in the tab with the same name, right next to the facebook tab.

Kahlúa coquito (Eggnog)

Here is another recipe for coquito. If you love coffee you will definitely love this recipe! The eggnog a lot of people know use eggs as a base. However these recipes don’t use eggs and here in Puerto Rico are known as coquito. Hope you guys enjoy this coquito post. May this New Year bring you a lot of blessings!

Reminder:

I won’t be able to put pictures of the recipes for a while because my camera decided to die, which makes me really sad. But as soon as it’s fixed I’ll make the recipe again and post the pictures!

Ingredients:

1 can of condensed milk

1 can of evaporated milk

1 can of coconut cream

1 teaspoon of vanilla extract

½ teaspoon of cinnamon

¼ teaspoon of ground nutmeg

1/8 teaspoon of ground cloves

1 cup of kahlúa

Procedure:

Put all the ingredients in an osterizer. Mix everything well for 30 seconds. Put the mixture in individual bottles as gifts or put it in a big bottle and refrigerate for at least 2 hours before serving. Remember to shake it well before serving. You can drink it as a shot or on the rocks.

Passion Fruit Coquito (Eggnog)

You are probably thinking what the hell am I thinking posting an eggnog recipe when the Holidays are over… well let me tell you, this is the first year I made this coquito and it was an instant family hit! I don’t think that for this recipe you need to wait for the holidays. This is good for anytime of year. The recipe is amazingly easy; just mix everything. Hope you guys enjoy it too!

*I won’t be able to put pictures of the recipes for a while because my camera decided to die, which makes me really sad. But as soon as it’s fixed I’ll make the recipe again and post the pictures!

Ingredients:

1 can of condensed milk

1 can of evaporated milk

1 can of coconut milk

1 can of coconut cream

1 cup of passion fruit juice (pulp juice)

White rum

Cinnamon (to taste)

Procedure:

Mix everything well. Put the mixture in individual bottles as gifts or put it in a big bottle and refrigerate. Remember to mix it well before serving.

Ginger Tea

Hi! I know, I know it’s been a while since I last posted a recipe… let’s just say life happened and sometimes there’s nothing you can do about it. But this next year I’m back on track. I hope this new year 2013 brings a lot of joy and love to everyone! This year I’m gonna start with a tea recipe. I found it in the Food Network magazine volume 6 number one. This will be like the recipe of the magazine, but I will be giving it my own spin.

 You must be thinking, “why would she do something like that!?”  Well the answer to that is that this year I want to try different things, get out of my comfort zone, try new things and start making what makes me really happy. I wanna dedicate this post to my little brother whom I love with all my heart! Thanks for inspiring me to be better and awesome! ;)

The result: the ginger is a little bit spicy for me, but it tastes good.  I prefer this tea iced rather than hot. So here’s something new and different; and even though it’s not completely my cup of tea I enjoyed it and am thinking about making it different to fit me and my needs.  Stay tuned… tomorrow I will be giving in the next post my spin of this recipe! 

Hope you guys enjoy this tea! Until the next one. It’s good to be back!

Ingredients:

8 cups of water

1 cup of thinly sliced unpeeled ginger

¼ cup of honey

Procedure:

Cut the ginger.

 

Bring the water and ginger to a simmer for 25 minutes or until reduced to 5 cups.

Sweeten with the honey.

Dust with cinnamon.