Coquito (Puerto Rican Christmas Drink)

Ingredients

• 400ml aged Puerto Rican rum (minimum 80 proof)
• 200ml unsweetened evaporated milk
• 150ml sweetened condensed milk
• 150ml heavy cream
• 2 egg yolks, pasteurised
• 1 cinnamon stick, Mexican canela variety, 8cm length
• 4 whole cloves
• 2 allspice berries
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon nutmeg, freshly grated
• Pinch sea salt

Method

1. 1
   Combine evaporated milk, condensed milk, and heavy cream in heavy saucepan; warm over low heat to 65°C, whisking occasionally, until steaming but not boiling.
2. 2
   Toast cinnamon, cloves, and allspice in dry skillet over medium heat for 20 seconds; add to warm milk mixture and infuse for 5 minutes off heat.
3. 3
   Temper pasteurised egg yolks by slowly whisking 60ml of warm spiced milk into yolks, then add yolk mixture back to saucepan in thin stream while whisking constantly.
4. 4
   Strain through fine sieve into clean container, pressing spices gently; discard solids and cool mixture to room temperature, 15 minutes.
5. 5
   Stir in rum, vanilla extract, nutmeg, and salt; whisk thoroughly until fully emulsified and combined, approximately 1 minute.
6. 6
   Serve in chilled glasses over ice or at room temperature; stir before each serving as ingredients may settle during storage.