Pistachio Coquito Recipe
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Category: |
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Ingredients: |
Ingredients: 2 13.5 oz cans coconut milk (leche de coco)
1 14 oz can sweetened condensed milk
1 1 /2 cups pistachio paste*
1 cup white rum more or less for taste
1 tsp almond extract
1 tsp salt
ground cinnamon for garnish
green food color, optional
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Directions: |
Directions:Start by mixing all ingredients into a blender. Blend ingredients until the mixture is well-combined. Strain coquito into an airtight bottle and place inside a refrigerator to chill for a minimum of one hour. Shake the bottle before serving. Serve chilled in a lowball glass. Garnish top with ground cinnamon. Serves 6.
* MAKING PISTACHIO PASTE
1 bag shelled pistachios is needed to make the pistachio paste. Remove that brown exterior of the pistachio to make a nice green colored paste. To do this, heat water inside a medium saucepan to a rolling boil. Toss in the raw pistachios and wait about one to two minutes max. Immediately strain the pistachios and place into an ice bath. Next, easily remove the skin from the pistachios and place them inside a blender or food processor. Finally, blend until a paste consistency and place inside an airtight jar. |
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