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Classic coquito

Time 15 minutes
Yields Serves 10
Classic coquito
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.

Adapted from a recipe by Wolf in Sheep’s Clothing in Venice.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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