Coquito is often referred to as Puerto Rico’s answer to eggnog, with coconut cream and milk, rum, and spices.
You can enjoy it immediately, although for best results, refrigerate 2-3 days. That’ll also give you time to work on your toast…
“Arriba, Abajo, Al Centro, Adentro!”
Ingredients
13 oz coconut cream
13 oz coconut milk
24 oz evaporated milk
14 oz sweetened condensed milk
1 cup coquito tea (ingredients and recipe included below)
Pinch salt
¾ tsp ground cloves
¼ tsp ground nutmeg
1 tsp cinnamon, plus extra for garnish
½ tsp vanilla extract
1 ½ cup dark rum OR 1 cup dark rum and ¼ cup cognac
Optional: Cinnamon sticks for garnish
Tea Infusion for Coquito:
2 cups water
2-3 cinnamon sticks
10 whole cloves
3 star anise pods
6 whole allspice
4 peppercorns
½ tsp grated nutmeg
Pinch salt
½-inch piece ginger, thinly sliced
Directions
Make tea infusion: In a small saucepan over medium heat, bring all tea ingredients to a boil. Lower heat to medium-low and simmer for about 15 minutes, covered.
Remove saucepan from stove and let cool slightly. Pour mixture through fine mesh strainer and discard spices. You should have about 1 cup of tea.
Make Coquito: In a large saucepan over low-medium heat, combine all ingredients except for liquor. Stir gently so everything is evenly incorporated and smooth, especially any blobs of coconut cream. Remove from heat and allow to cool slightly.
Transfer to a large bowl and gradually add rum and cognac (if using) while whisking. Add more to taste until you reach your desired strength. Let chill at least four hours.
When ready to serve, remove from refrigerator and shake well. Serve in small glasses or in larger ones over ice, garnished with pinches of ground cinnamon and cinnamon sticks.
Notes: Light rum is also fine, dark rum lends more depth. Stored in a large Mason jar or airtight container in the fridge, coquito will last up to 1 month.
Persimmon cookies are soft and moist – like the cake part of a whoopie pie – and spiced with cinnamon, cloves and nutmeg.
Dried fruit like raisins, cranberries or diced apricots are a great addition as well, as are nuts like walnuts or pecans. Adding the baking soda to the persimmon pulp and also chilling the dough before baking will help give fluffier cookies. Just like Grandma used to make!
Makes 2-3 dozen.
Ingredients
½ cup butter, softened
1 cup granulated sugar, or maple sugar
1 egg
1 cup persimmon pulp (1-2 very ripe Hachiya persimmons)
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
¼ tsp cardamom
1 cup chopped toasted walnuts
1 cup raisins or dried cranberries
Directions
Preheat oven to 350°. Line two baking sheets with parchment paper.
In a small bowl, stir together persimmon pulp and baking soda.
In a medium bowl, sift together flour, salt and spices.
In a separate bowl, cream shortening with sugar using a hand mixer. Beat in egg, then persimmon/baking soda. Add dry ingredients little by little, mixing together with spatula until just well-combined after each addition. Stir in nuts and raisins by hand. Optional: allow dough to chill in fridge for ½ – 1 hour before baking.
Drop rounded tablespoonfuls onto prepared baking sheets, about two inches apart.
Bake about 12-15 minutes, until edges are golden. Allow to cool about five minutes on baking sheets then transfer to wire racks to cool completely.
Easy to make, this heartwarming and cozy dish is as good for breakfast as it is for dessert!
When life gives you apples, make Granola Apple Crisp! Dessert’s done in a snap when you’ve got Field Day’s high-quality pantry staples ready to go. This easy, heartwarming recipe combines a handful of simple ingredients into a yummy treat. With a few Field Day staples—like their perfectly spiced cinnamon and rich, golden brown sugar—you’ll find yourself reaching for that second helping.
Think back to the days of warm, homemade treats straight from the oven, when the scent of apples and cinnamon filled the kitchen. This Granola Apple Crisp brings that same nostalgic warmth, but with a modern twist—Field Day granola! It’s crunchy, lightly sweet, and just what this crisp needs to give it that satisfying bite.
Best of all, with Field Day quality at everyday low prices, you don’t have to break the bank to stock up on all the basics. So go ahead, bake up a batch, and enjoy the simple pleasure of comfort food done right. Field Day’s got you covered when it comes to pantry staples in this recipe!
Ingredients
4 apples, chopped
** 2 Tbsp almond flour
** 2 tsp cinnamon, divided
** ¾ tsp nutmeg, divided
** 2 Tbsp raspberry or strawberry spread
Squeeze of lemon juice
** ¼ tsp salt
** 2 cups granola
** ¼ cup brown sugar
** ¼ cup all-purpose flour
** ¼ cup coconut oil, melted – plus a little more to grease baking dish
Directions
Preheat oven to 350°. Grease a 9” x 13” baking dish.
In a small bowl, stir a little water into the fruit spread to thin out. Put apples in a large bowl and fold in preserves and lemon juice to evenly coat. Sprinkle then stir in almond flour, ¼ tsp nutmeg, salt and 1 tsp cinnamon. Spread in an even layer in baking dish.
To a medium bowl, add granola, brown sugar, flour, 1 tsp cinnamon and ½ tsp nutmeg. Stir well to combine. Pour in melted coconut oil and stir again until thoroughly mixed.
Top apples with granola mixture and spread it so it covers them evenly. Bake 30-40 minutes until the topping is browning slightly. Let stand 15-20 minutes to set before serving.
**Note: These ingredients are available from Field Day, at BriarPatch.
Chico Chai is a great local option – either Original or Red Chai (with naturally decaf Rooibos) are perfect in this recipe. Hola Granola lends a flavorful crunch.
Ingredients
2 cups all-purpose flour
¾ cup confectioner’s sugar, sifted
3-4 Tbsp loose leaf chai – we like Chico Chai Original
½ tsp kosher salt
1 tsp vanilla
1 cup butter, room temperature
1½ cups granola – we like Hola Granola’s Original flavor
Directions
In a spice grinder, grind loose leaf chai until pieces are very tiny but not yet powder.
Add flour and chai to a food processor and pulse to combine. Add salt, confectioner’s sugar, vanilla and butter. Pulse until dough forms.
Remove dough from food processor and put in a mixing bowl. Add granola and gently fold in with a spatula. Cover and refrigerate 1 hour so dough can firm up a little.
Preheat oven to 375°, line a baking sheet with parchment.
Using a tablespoon, place rounded scoops on baking sheet with 1 inch between them. Press down gently so dough is about ½ inch thick. Bake about 12 minutes or until edges begin to turn golden brown.
Cool a few minutes on baking tray before transferring to a rack to cool completely.
Celebrate Thanksgiving Island-Style with a Mac Nut Pie instead of pecan!
If you’re using the optional rum you can put little cocktail umbrellas in each slice before you serve it.
Ingredients
2 large eggs, room temp
1 cup light brown sugar
¼ cup granulated sugar
½ cup butter melted/cooled
1 Tbsp flour
1 Tbsp milk
1 tsp vanilla extract
¾ cup chopped macadamia nuts
1 cup whole macadamia nuts
1 9-inch unbaked pie shell
Optional: 2 Tbsp dark rum
Directions
Preheat oven to 375°.
Line pie shell with foil or parchment. Fill about 2/3 full with dried beans, uncooked rice or pie weights. Bake crust for about 20 minutes. Remove crust from oven and take out liner and weights.
Increase oven temperature to 400°.
Whisk eggs until foamy, then whisk in butter, sugars and flour. Combine well.
Add vanilla, milk and rum (if using). Stir in chopped macadamias. Pour mixture into pie shell. Decorate top with whole macadamias.
Bake in preheated oven for 10 minutes. Reduce heat to 350° and bake until filling is set, 30-40 more minutes. You may need to put foil over the crust edge or the entire pie to prevent excessive browning at some point.
Remove from oven and cool to room temperature before serving. Note: Pie is best made the day before.
This dessert is quite the showstopper. It is only four ingredients, puff pastry, apples, sugar and butter, but it does require either a sharp knife or mandolin and confidence. You’re working with hot caramel, so being deft and careful are key to a delicious–and safely made–dessert.
A mandolin makes slicing the apples quick, but if you want to use a sharp knife, or don’t have a corer, you can slice thin slices too and will get similiar effect, it will just take you a bit more time.
Ingredients
4 Granny Smith apples, peeled and cored
1 sheet puff pastry
1 lb sugar
1 ½ sticks unsalted butter, cut into 8 chunks
Directions
Put a piece of parchment paper on a sheet pan.
On a floured surface, roll out the puff pastry to a 12” x 18” rectangle. Cut six 6” circles using a lid or cutter. Prick all over with a fork. Place on parchment lined sheet pan and refrigerate.
In a medium sized saucepan, add sugar and ¾ cup water. To help prevent crystallization, you can also add ½ tsp of an acid, like lemon juice or vinegar. Make sure there are no dry spots of sugar in the pan and no stray crystals on the sides of the pan. Turn heat on high. Do not move or swirl the saucepan. Allow the sugar to turn a deep amber color, remove from heat.
Whisk in one chunk of butter at a time, until each is dissolved. The mixture will foam and then turn opaque. It is very hot. Carefully pour onto sheet pan and spread evenly over parchment paper. Set aside.
Preheat oven to 400°.
Slice/mandoline the apples 1/8” thick. Reserve six whole round slices for the centers of each. The other slices may be either whole round slices or sliced fans.
Place six round slices equidistantly apart on the sheet pan–three on the top and three on the bottom of the pan–these will be the center of each flatin. Create a layered flower pattern over each circle. Don’t be afraid to stack, creating two layers, tucking rings or slices in to form a tall, fat flower.
Place a round of puff pastry carefully over each “apple flower”, then a piece of parchment over that and then another sheet pan over that (upside down, so they’re snug in there. Place on the top rack of the oven and bake for 20 minutes.
After 20 minutes, remove sheet pan and parchment paper. Bake another 15 minutes. Puff pastry should be flat and brown and crispy looking. If not, bake a bit longer.
Now the messy part. Safety first! Remove from oven. Place several sheets of parchment paper down (or a large cutting board) on your counter. Put the top parchment and sheet pan back on top of the apples, and with a firm grip in oven mitts, carefully flip over the sheet pans onto the countertop. Hot caramel will ooze out – be careful!
Move your flatins, now right side up, to a fresh sheet pan on parchment paper. Spoon any leftover caramel over them and swirl with the back of spoon. Return to oven for another 7-10 minutes or until bubbling and shiny.
Serve slightly warm or at room temperature with your favorite ice cream.
