4 cups of milk
2 of vanilla beans
1 ½ cup of sugar
1 teaspoon ground cinnamon
12 egg yolks*
2 ½ cups of your favourite rum
4 cups of light cream
½ teaspoon freshly grated nutmeg
Cinnamon sticks, star anise
* This recipe cooks the eggs so you don’t have to worry about serving your guests any raw eggs
- Combine milk, cloves, cinnamon and the vanilla seeds from one bean in a saucepan and very slowly bring to boil while stirring constantly to keep it from boiling over.
- In a separate bowl, whisk together egg yolks and sugar until fluffy.
- To avoid cooking the eggs, add the warm milk mixture into the sugary egg yolks one spoonful at a time until it is brought up to temperature.
- Cook on medium heat, stirring constantly, until it’s quite thick (about three minutes).
- Strain out cloves, and allow to cool for 1 hour.
- Add rum, cream, the seeds from the second vanilla bean, and freshlygrated nutmeg.
- Refrigerate overnight.
- Serve in a large glass with a cinnamon stick and star anise.
Make it Puerto Rican Coquito style by using cream of coconut, coconut milk and evaporated milk in place of the milk and cream, or add a Jamaican flair by using white rum and brandy liqueur.
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