keris coquito

By greeneyes718

Ingredients

• Coquito
• 2 egg yolks
• 3 tablespoons perfumed dark Puerto Rican rum
• 1 1/2 cups white rum
• 1 can (14 ounces) sweetened condensed milk
• 1 can (14 ounces) coconut milk
• 1 can (12 ounces) evaporated milk
• 1 can (8.5 ounces) cream of coconut
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• Perfumed Rum
• 1 liter good aged dark Puerto Rican rum
• 2 cinnamon sticks
• 1 vanilla bean, split lengthwise
• 3 whole allspice berries or 1/2 teaspoon ground allspice
• 5 whole cloves
• 1 pod star anise* (optional)
• Zest of 1 orange, preferably in 1 long strip
• 2 (3-inch) pieces of pineapple rind

Preparation

Step 1

In a blender, combine the egg yolks and rums. Process at high speed for 2 to 3 minutes, so the alcohol will "cook" the yolk. Add canned milks, cream of coconut, vanilla extract and cinnamon.

Transfer liquid to a clean glass bottle or bottles and refrigerate. It will keep up to 4 weeks.

To serve, pour 2 to 4 ounces of the chilled liquid into a cordial glass and sprinkle with cinnamon.

To make the perfumed rum, pour dark rum into a larger glass jar or bottle. Stir in fruit and spices. Tightly seal the bottle to prevent evaporation. Let sit at room temperature for 25 to 30 days, allowing flavors to blend. To speed the process, In a large saucepan over medium heat, combine 3/4 cup of the dark rum with remaining ingredients. Just after it comes to a boil, remove from heat. Let ingredients steep for 30 minutes. In a large glass bottle or bowl, combine steeped rum and remaining rum. Tightly seal bottle and let it sit at room temperature for 2 to 3 days.

*Star anise has a strong flavor, so use accordingly.