Espi’s Coquito

Updated at: Sat, 25 Nov 2023 16:50:51 GMT

Step 1

For the tea: Add cloves, star anise, cinnamon sticks and ginger into 1 1/2 cups of water and bring to a boil. Simmer for five minutes covered. Then remove from heat and let it sleep for about 10/15 minutes. Strain into a cup and let it cool to room temp or put in fridge to speed up cooling process. It doesn’t have to be that cold though. Makes about 3/4 to 1 cup.

Step 2

Place evaporated milk and whisk in egg yolks in a small sauce pan, heat up at medium heat stirring constantly for abut three to five minutes. Set aside and let cool. This is to kill off any Salmonella if present. I also use pasteurized eggs.

Step 3

While tea and evaporated milk cool, place the can of cream of coconut in a container and add very hot tap water filling almost to the top. This helps loosen the cream of coconut and make it easier to work with.

Step 4

In a blender combine 1/4 cup of the tea, evaporated milk, cream of coconut, condensed milk, coconut milk, vanilla extract and 1/2 tsp of grated nutmeg and blend at medium speed for about five minutes until smooth.

Step 5

If the blender is big enough, then add all your rums. If the blender isn’t big enough like mine, I transfer all contents in a large bowl and use a hand blender to blend everything together.

Step 6

Once complete, taste for alcohol and add more if you so desire. But be careful because this one is pretty strong!

Step 7

Prepare empty bottles with two sticks of cinnamon in each and pour coquito into bottles leaving about an inch from the top. I usually use leftover 750ml bottles of liquor. Makes about two of these bottles!

Step 8

Place in fridge for at least four hours or overnight. Before serving, shake well. Pour in a glass and sprinkle a bit of ground cinnamon on top for garnish. Enjoy!!

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