Illyanna Maisonet‘s Coquito recipe blends unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, pumpkin pie spice, our Organic Chocolate Milk, and vanilla extract for a unique take on this Puerto Rican holiday favorite.
In a blender, combine all of your unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, and pumpkin pie spice. Give your Straus Organic Chocolate Milk a good shake and then pour it into the blender with the other milks and vanilla extract. Give the mixture a blitz for 1 minute.
Pour mixture through a sieve into serving glasses or a storage container. Set aside in the refrigerator overnight or 2 hours minimum.
Add ice into glasses, pour coquito over ice, add a dash of cinnamon, or one cinnamon stick, for garnish. Serve!
NOTES: I always leave the rum out of the final mixture. Some people don't drink at all, and some like a stiff drink during the holidays. Leave the rum out so that everyone can enjoy. If you're specifically making a non-alcoholic version, add rum extract to taste.
Welcome the fall season with this delicious phyllo pie using pumpkin-spice infused Straus half-and-half, premium butter, and whipping cream.
Celebrating Hispanic Heritage Month with one of Edith Galvez’ favorites. Made extra silky with Straus Organic Heavy Whipping Cream for a glossy, velvety sauce.
This Makrut olive oil cake is a true celebration of seasonal flavors, elevated by the richness of Straus Organic Dairy. Baked with our Organic Whole Milk Greek Yogurt and Organic European-Style Butter, the cake is crowned with a scoop of Organic Vanilla Bean Super Premium Ice Cream and finished with a silky mango pastry cream made from Straus Organic Heavy Whipping Cream. Bright citrus, lush mango, and creamy vanilla come together in every bite—a dessert so irresistible, not a single plate was left behind.
