Thanks to Coca-Cola for sponsoring this holiday post. All ideas and opinions are my own!
Chocolate Coquito (Puerto Rican Chocolate-Flavored Coconut Eggnog)
Makes about 15 small servings
Ingredients
1 1/2 cups canned coconut milk (full-fat)
1 cup bittersweet chocolate chips (darker the better, so use the highest cocoa percentage you can find)
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
2 cups Puerto Rican rum (light is best for this recipe)
2 teaspoons vanilla extract
2 cinnamon sticks
Directions
Make the ganache: Combine coconut milk and chocolate chips in a small saucepan over low heat. Whisk continuously until melted and completely combined. Remove from heat and let cool on the counter to room temperature (consistency should be that of a thin sauce--if it hardens, which may happen in cold weather, warm it up just a bit while stirring to loosen it up).
Make the coquito: Combine ganache, condensed milk, and cream of coconut in a blender and process until smooth. Pour into a large pitcher or pot, and add the rum and vanilla, and whisk vigorously until evenly combined (it should look like thick chocolate milk). Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.
Serve straight in small cordial glasses or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!
This also makes a great gift!
Click here to try my Basic Coquito Recipe and my Coffee Coquito Recipe
Variations:
***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.
***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.
Chocolate Candy Cane Smoothies
Makes approx 2 (8oz) servings
Ingredients
8 large medjool dates, pits and stems removed
1 1/2 cups milk (dairy or substitute your favorite non-dairy milk like almond or coconut)
2/3 cup plain Greek yogurt
5 tablespoons unsweetened cocoa powder
4 teaspoons honey (+ more if desired)
1/4 - 1/2 teaspoon pure peppermint extract
Directions
Combine pitted dates and 1 cup warm water in a bowl, and let sit 5 minutes.
While dates soak, combine milk, yogurt, cocoa powder, honey, and 1/4 teaspoon peppermint extract in a blender, and puree until completely smooth. Add the soaked dates (without the soaking water), and puree again until completely smooth (about 3 minutes, depending on your blender). Taste and add additional honey or peppermint (one tiny drop at a time), if desired. The peppermint extract can vary in strength, so best to add a tiny bit and increase as desired.
Divide into sippy cups or mugs. Can be prepared up to 8 hours in advance and refrigerated (just give it a good shake before serving).
Playing Around: If desired, garnish with a small sprinkle of crushed candy canes.
NOTE: While this recipe calls for regular milk, you can also easily substitute a non-dairy option like almond milk or coconut milk if that's what your children drink. You can also use a non-dairy yogurt, too.
Puerto Rican Pernil Recipe
Serves 7 - 10 people when accompanied with sides
Ingredients
1 5-8lb pork shoulder, bone-in
1 cup sour orange juice (from seville oranges) OR 1 cup tart grapefruit juice OR 1/2 cup each orange and lemon juice
2 tablespoons vinegar
1/4 cup olive oil
1 medium yellow onion, quartered
8-10 large garlic cloves, peeled and crushed
1 1/2 cups chopped cilantro
1 large red bell pepper, seeds and center ribs removed
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons paprika (sweet or smoked spanish)
5-8 teaspoons kosher salt (1 teaspoon per pound of pork)
2 teaspoons ground black pepper
2 cups water
Directions
Rinse pork shoulder under cold water and then pat very dry. Place skin-side up in a large roasting pan, right on the pan (not on roasting rack). Use a knife to cut slits into the skin and fat.
Combine the orange juice, vinegar, olive oil, onion, garlic, cilantro, red bell pepper, cumin, oregano, paprika, salt, and pepper in a blender or food processor and puree into a smooth paste.
Use your hands to rub the pork shoulder with the paste on all sides, pouring into any crevices and into the slits cut in the skin. Use all of the marinade. Cover pan with plastic wrap and let marinate a minimum of 2 hours and up to 2 days.
When ready to cook, remove from refrigerator and let sit at room temperature 30 minutes to take off some of the chill. Wipe off excess marinade from the skin of pork and pour water into bottom of pan so that it goes up about 2 inches on the side of the pork (leave the extra marinade in the pan).
(Note: depending on the size of your roasting pan, you may need more water--feel free to add as much as you need to get the liquid up to 2" in the pan! You can also use broth or a mix of both.)
Preheat oven to 325 degrees. Cover roasting pan tightly with foil or pan cover and place in oven on lowest rack to bake for 4 to 7 hours or until very tender. (Smaller roasts cook less when larger roasts take more time. It's very difficult to "overcook" as long as you keep the heat low, the roast covered, and the liquid in the pan--you can even go down to 300 degrees if you want to be safe.)
Once meat is tender, remove foil from pan and let broil about 5 to 10 minutes, or until skin is crisp and crackling.
Transfer pernil to a serving platter. Serve pernil along with reduced pan juices, and a rice dish such as arroz con gandules, boiled yuca, or plantains
Orange Chocolate Dessert Salami Recipe
Ingredients
1 cup slivered almonds or chopped walnuts (or mix of both)
1/2 cup crushed cookies (such as amaretti, shortbread, biscotti, etc.)
1/2 cup unsalted butter (1 stick), cut into pieces
2 cups bittersweet chocolate chips
1/4 cup orange liqueur such as Triple Sec or Grand Marnier
1 teaspoon kosher salt
1 tablespoon grated orange zest
1/3 cup white chocolate chips
Confectioner's sugar, for dusting
Directions
Preheat oven to 350 degrees. Spread almonds or walnuts in a single layer on a baking sheet and bake until nuts are lightly toasted--about 7 minutes. Remove from oven and let cool.
Combine chopped butter and chocolate in a large bowl in the microwave and melt at 30 second intervals, stirring in between until chocolate and butter are completely melted and smooth. (Can also be done in a pot over very low heat.) Stir in the orange liqueur and mix until combined and smooth. Add the toasted nuts, crushed cookies, kosher salt, and orange zest, mixing until evenly combined. Gently fold in the white chocolate chips.
Cover the bowl and refrigerate about 1 1/2 hours, or until mixture has firmed up a bit and is moldable. (Don't chill too long or you won't be able to get it out of the bowl--if that happens, pop in the microwave for 30 seconds until you can mold it.)
Spread a sheet of plastic wrap on your counter and turn the mixture out onto it (you can divide it into two for 2 smaller sausages or just make one big, thick one). Use your hands to form the mixture into a log-like shape and then wrap up in the plastic wrap, twisting the ends to form a tight seal. Gently place in the fridge (I like to place it on something soft like a bag with mixed greens to help it keep the round shape, but it's not necessary). Let chill until firm--about 4 hours.
Remove from fridge, unwrap and use your hands to rub the outside with powdered sugar, just like a real sausage! Let sit at room temperature about 1 to 2 hours before serving. Serve sliced along with coffee and after-dinner drinks.
To store, wrap tightly in plastic wrap. Will keep in the fridge about 2 weeks. Can also be frozen indefinitely.
Variations:
You can feel free to substitute any kind of nuts--pistachios, pecans, peanuts, etc. You can also use dried fruit, mini marshmallows, pieces of stale cake or chopped brownies/blondies, etc. To change the flavor, swap the orange liqueur for amaretto, Kahlua, or Frangelico--even a peppermint shnappes would be fun! You can use black coffee or heavy cream for a non-alcoholic version.
Boozy Rum Cake Truffles Recipe
The yield depends on the size of your rum cake
Ingredients
1 moist rum cake (such as plain rum cake or chocolate rum cake)
1/4 walnuts (optional)
1 1/2 cups bittersweet chocolate chips
2 teaspoons coconut oil or vegetable shortening (such as Crisco)
Directions
Break the cake up into small chunks and place in your food processor along with the walnuts, if using. Process for 2-3 minutes until a smooth and sticky batter forms.
Line a baking sheet with wax paper. Taking about 2 tablespoons at a time, shape the dough into round balls and set on the baking sheet. Repeat with all the dough.
Place the chocolate chips in a bowl and melt in the microwave in 30 second intervals, stirring each time until smooth. Stir in the coconut oil or shortening to thin the chocolate and make it smooth.
Using two forks, dip each ball into the chocolate and let coat completely. Shake off excess chocolate and transfer to the wax paper-lined sheet to set.
Once all the balls are coated. Place in a cool, dry place to set for one hour. These can also set in the refrigerator. Place in small cupcake or candy wrapper cups or serve as is. Store leftovers, covered loosely in the refrigerator, up to one week.
Free DIY Peppermint Hot Cocoa Mix Label Printable (click to download PDF)****
DIY Peppermint Hot Cocoa Mix
Makes one 12-serving batch of cocoa mix (about 1 quart). Can be multiplied, as necessary.
Ingredients
1 cup instant dry milk
1 cup unsweetened cocoa powder
1 cup granulated white sugar
1 teaspoon kosher salt
¾ cup semisweet chocolate chips
¾ cup crushed peppermint candies (such as starlight mints or candy canes)
5 large marshmallows (optional)
Equipment: 1-quart glass jar with tight lid (such as a mason jar).
Optional for decoration: small scoop, kitchen twine, card for labeling
Directions
Gently layer each ingredient into the jar in the following order: dry milk, cocoa powder, sugar, salt, chocolate chips, crushed candy, marshmallows.
Seal and label or decorate jar as desired.
Include the following instructions with the mix:
“To Prepare: Whisk together contents of jar in large bowl then return to container. For each serving, combine 1/3 cup mix with 1 cup boiling water or hot milk. Store in jar at room temperature up to 6 months.”
Click here to download my FREE Gingerbread Pancake Mix Label
Gingerbread Buttermilk Pancake Mix
Makes one roughly 4 ½ cup batch of pancake mix, enough for about 30 pancakes. Can be multiplied as necessary.
Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1/3 cup dark brown sugar, packed
2 rounded tablespoons ground cinnamon
2 rounded tablespoons ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon Kosher salt
Directions
Whisk together all ingredients until well combined. Pour into glass jar and decorate and label as desired. Include the following instruction card with your mix:
“To Prepare: Heat griddle to medium-high. Brush with butter or oil. Combine 1 cup mix with 1 large egg, 2 tablespoons oil, and 1 ½ cups buttermilk. Stir until just combined. Ladle ½ cup batter onto hot griddle and cook about 2 minutes per side.”
