Gringo Coquito

Gringo Coquito

Ingredients

• 1 Can Evaporated Milk, 12 ounce
• 1 Can Coconut Milk, 13.5 ounce
• 1 Can Condensed Milk, 14 ounce
• 1 Can Cream of Coconut, 15 ounce
• 2 Egg Yolks, lightly beaten
• 1¼ Cups White Rum
• 7 Cinnamon Sticks
• ½ Cup Golden Raisins 
• 10 Maraschino Cherries 
• Sweetened Whipped Cream
• Chocolate Powder


Preparation Steps

Step 1. Combine the Milks and Cream of Coconut in a large, heavy-bottomed sauce pan. Bring to a low boil over medium heat then remove from the heat.

Step 2. Put the Egg Yolks in a small bowl and while gently whisking, slowly add a small amount of the hot milk mixture to temper the Egg Yolks. Repeat this two more times and then reverse the process and add the warmed egg mixture to the milk mixture, whisking until well incorporated.

Step 3. Transfer to a covered half-gallon container and cool in the refrigerator for 1 hour.

Step 4. Add the Rum using more or less to taste then add the Cinnamon Sticks, Raisins and Cherries stirring to incorporate. Cover and refrigerate overnight.

Step 5. Strain out the Cinnamon Sticks, Raisins and Cherries. 
Serve chilled over ice, topped with Whipped Cream and a dusting of Chocolate Powder