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Chef Pablo Colon Sanchez brings holiday cheer with Coquito recipe

Published  December 1, 2017 1:33am EST
Good Day Atlanta
FOX 5 Atlanta

Chef Pablo Colon Sanchez stopped by Good Day Atlanta to share sweet treats, including Coquito eggnog, a typical holiday drink in his homeland Puerto Rico. He is the executive chef with the Druid Hills Golf Club and a contestant on the Holiday Baking Championship on the Food Network.  For more on the Holiday Baking Championship on the Food Network click here, and for these recipes, see below.

Coquito (Puerto Rico eggnog)
1 cup condensed milk 
2 cups coconut cream 
2 cups evaporated milk
2 egg yolks 
2 cinnamon stick 
1 vanilla bean 
5 oz. Puerto Rican dark rum 
Method: put the egg yolk on the side, take rest of the ingredients combine very nice with a hand blender and put in the pot over the flame and get into simmering, temperate the egg yolks and add to cook for few minutes, cool down immediately and serve in a rock glass with ice. 
    
Chiffon Cake 
9 egg yolks 
3 oz. sugar 
9 egg whites 
3 oz. sugar 
Pinch cream of tartar
1 ½ cup pastry flour 
2.5 t baking powder 
2 oz. heavy cream 
1 t vanilla 
1 pinch salt 
Method: mix egg yolk with sugar until come light and fluffy put on the side, mix egg white and sugar until light and fluffy, sifted all the dry ingredients together, take half of the meringue and fold into the yolks mix very gentle, add the dry ingredient and continues mixing in folding method add the remaining meringue, serve in the desired mold and bake at 375F. 

 Coquito (Puerto Rico eggnog)
1 cup condensed milk 
2 cups coconut cream 
2 cups evaporated milk
2 egg yolks 
2 cinnamon stick 
1 vanilla bean 
5 oz. Puerto Rican dark rum 
Method: put the egg yolk on the side, take rest of the ingredients combine very nice with hand blender and put in the pot over the flame and get into simmering, temperate the egg yolks and add to cook for few minutes, cool down immediately and serve in a rook glass with ice. 
    
Chiffon Cake 
9 egg yolks 
3 oz. sugar 
9 egg whites 
3 oz. sugar 
Pinch cream of tartar
1 ½ cup pastry flour 
2.5 t baking powder 
2 oz. heavy cream 
1 t vanilla 
1 pinch salt 
Method: mix egg yolk with sugar until come light and fluffy put on the side, mix egg white and sugar until light and fluffy, sifted all the dry ingredients together, take half of the meringue and fold into the yolks mix very gentle, add the dry ingredient and continues mixing in folding method add the remaining meringue, serve in the desired mold and bake at 375F.