Photo by Norma Torres This month’s Creative Cooking Crew’s challenge is cooking with spirits. This was an easy challenge for me because as the holidays approach, I start to make my “coquito” Puerto Rican eggnog. The idea came in a flash: Coquito French Toast!
We're always reading our posts and looking at all the beautiful pictures, but rarely have the chance to taste our creations. While in Florida, I had the opportunity to invite Laura Lafata and Joan Nova to a small gathering where I served my dish as dessert. Busy with preparations, Joan volunteered to shoot the pictures. Thanks “amiga” for a job well done.
Oh, and the French toast turned out absolutely delicious, moist and full of that coquito flavor. I highly recommend it as a holiday treat... or really, a breakfast or brunch recipe you can produce throughout the year. If you're a fan of French toast, you're not going to want to miss this one.
¡Buen provecho!
Photograph courtesy of Joan Nova
Ingredients
- 1 quart eggnog store-bought
- 1 can coconut cream (Coco Lopez)
- 1 can condensed milk
- 1 can evaporated milk
- 1 can coconut milk
- 2 tablespoons vanilla
- 2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg cinnamon sticks (one for each bottle)
- 1/2 cup Puerto Rican white rum
- 1/2 cup coconut rum
- 1/4 cup Bacardi 151 proof rum
- 1/2 cup grated coconut or 1/4 cup unsweetened coconut flakes and coconut shaving, for garnish
- For the French Toast:
- 1 Challah bread sliced about an inch thick
- 2 cups prepared coquito
- 4 2 eggs
- cinnamon for dusting
- butter for the frying pan
Directions
- Mix all ingredients well, bottle and store in the refrigerator. Serve with a cinnamon stick and a bit of cinnamon sprinkled on top.
- Please note that as you are making this you will be tasting and adjusting for your own taste… be careful not to sip too much. Once I ended up on the couch snoring quite happily.
Chef Notes
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