Coquito

2 cinnamon sticks

½” piece of fresh ginger

1 5-ounce can evaporated milk

1 12-ounce can evaporated milk

1 can cream of coconut (not milk)

5 egg yolks

1 tsp. vanilla

1 ½ cup rum (preferably crystal)

Boil ginger and cinnamon in the 5-oz. milk.

In a small bowl, beat egg yolks, add warmed milk, straining it.

In a medium saucepan, blend mixture with the rest of the milk and cream. Heat over med until it thickens moving constantly.

Allow to cool before adding rum to taste.

Course

Diets...