Coquito: the Puerto Rican Answer to Eggnog
cream of coconut
sweetened condensed milk
Bacardi 151 rum
or to taste
Add water, cinnamon, cloves and anise into saucepan and boil until reduced to 1/2 cup. Allow to cool slightly and strain.
Combine milks and egg yolks in a heavy bottom stock pot and heat gently while whisking. Add spiced water and continue heating gently to just below a boil – but do not allow to boil.
Remove from heat and add vanilla and rum.
Funnel into a clean glass bottle and refrigerate.
Serve well chilled in a small glass with a sprinkling of ground cinnamon or nutmeg.