Classic coquito
The holidays are long over, but your desire to keep throwing parties isn’t. Today is Groundhog Day after all, and tomorrow is Super Bowl Sunday. Then there’s Lincoln’s Birthday (which promises to be more popular than ever this year thanks to Steven Spielberg), Mardi Gras and Valentine’s Day. And that’s just February! Exciting times like these call for batched cocktails that can be prepared a few days in advance. A great recipe to try comes courtesy of Daniel Nelson at Venice’s Wolf in Sheep’s Clothing. It’s his take on a classic coquito, which is really just a creamy tropical version of eggnog that’s traditionally served in Puerto Rico. Rum spikes a mixture of rich cream of coconut and evaporated and condensed milk before being sprinkled with belly-warming spices and shot through with a dollop of flavorful vanilla extract.
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.
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.
Fill 10 wine glasses with ice, and add 6 ounces coquito to each. Top with freshly grated nutmeg and semisweet chocolate.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
