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Coquito and “Choquito”
2 jumbo eggs
3 jumbo egg yolks
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can cream of coconut
1 (12-ounce) can evaporated milk
1 cup heavy cream
Ground cinnamon, for serving
Makes 8 cups
Put the eggs and yolks in a blender jar. Blend at high speed until the eggs are pale yellow and very light. With the motor running, add the condensed milk, cream of coconut, and evaporated milk, one at a time and each in a very thin stream. Blend for a minute or so, then add the cream in a slow steady stream. Blend just until incorporated. If your blender jar becomes too full, simply pour some of the coquito-in-progress out into a serving pitcher and continue adding the milk/cream to the blender. When finished, pour what’s in the blender jar into the serving pitcher and stir all together.
Chill at least 2 and up to 6 hours. Serve in little coffee or tea cups and sprinkle a little cinnamon over the coquito before serving.
Variation: “Choquito”:
Prepare the coquito as described above. Before chilling it, heat ½ cup heavy cream in a medium saucepan until little bubbles form around the edges and the cream is steaming. Add 1 ½ cups bittersweet chocolate chips, let stand a minute or two, then whisk until the chocolate is melted and smooth. Whisk about 2 cups of the coquito into the chocolate cream, then whisk that mix into the coquito. Chill and serve as above.
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