2 oz Añejo rum (brown butter-washed)
4 oz Coconut milk
1 oz Sweetened condensed milk
1 t Allspice Dram
12 oz Coconut Water
1 t Bitters, Angostura
1 pn Salt
1 pn Cayenne pepper
1 pn Nutmeg (hefty)
Blend until smooth and refrigerate at least four hours or overnight. Garnish with fresh-grated nutmeg or cinnamon and coconut shavings. For butter-washed rum:
My take on the traditional Puerto Rican holiday treat Coquito, a kind of coconut egg nog. Recipes for Coquito are extremely varied, with many calling for cinnamon, allspice, evaporated milk, cream of coconut, and whole eggs (though some Puerto Ricans insist that the presence of an egg makes it a Ponche). This version, based loosely on Jeffrey Morgenthaler's egg nog, simplifies things by cutting back on the sugar and modifiers. Feel free to experiment with proportions and ingredients; Coquito recipes are only ever suggestions. Note: while this recipe serves one, due to the prep involved it's best batched.
Traditional Puerto Rican drink.
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