Total time: 15 minutes, plus chilling time
Note: Adapted from a recipe by Wolf in Sheep's Clothing in Venice.
2 egg yolks
1 (12-ounce) can evaporated milk
1 (14-ounce) can cream of coconut
1 (14-ounce) can sweetened condensed milk
1/2 cup rum
1/2 cup water
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg, plus extra for garnish
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Grated semisweet chocolate, for garnish
1. In the top of a double boiler, combine the egg yolks and evaporated milk. Cook over lightly simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
2. Transfer the mixture to a blender. Add the cream of coconut, sweetened condensed milk, rum, water, cloves, allspice, nutmet, cinnamon and vanilla, and blend for about 30 seconds. Pour into a glass bottle and chill overnight.
3. Fill 10 wine glasses with ice, and add 6 ounces coquito to each. Top with freshly grated nutmeg and semisweet chocolate.
Each serving: 384 calories; 6 grams protein; 53 grams carbohydrates; 1 gram fiber; 14 grams fat; 10 grams saturated fat; 60 mg cholesterol; 52 grams sugar; 108 mg sodium.Copyright © 2015, Los Angeles Times