Bartending/Cocktails/Coquito

Coquito is a Puerto Rican coconut egg-nog served on Christmas and New year's. The drink is often served in a shot glass garnished with nutmeg and cinnamon.

Ingredients

 * 4 egg yolks
 * 6oz can cream of coconut (Coco-Lopez)
 * 12oz can evaporated milk
 * 14oz can of coconut milk or home made
 * 14oz can sweetened condensed milk
 * 4oz dark rum
 * 3 cinnamon sticks
 * 2 star anise
 * 1 cup of water
 * 1/4 tsp of whole cloves
 * ground nutmeg and cinnamon for garnish
 * 1 vanilla bean or 1 tsp vanilla extract

Directions
(NOTE: It is extremely important that you make sure there are as little clumps in the mixture as possible!)
 * 1) In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
 * 2) First remove the seeds from vanilla skin. Hold the bean down on either end. With the tip of a paring knife, poke a hole in the top and slide it down the bean, splitting it in half lengthwise. Open it with the knife tip and scrape down, collecting the seeds on the blade.
 * 3) Start by boiling the vanilla seeds and skin (not vanilla extract), cinnamon sticks, clove and star anise in the 1 cups of water. Reduce to 1/2 cup. When the water turns yellow and has the smell and you can taste the spices, take the spices out.
 * 4) Add coconut milk, cream of coconut and sweetened condensed milk to spiced water and stir over medium heat for 3 minutes or until a slight boil. Remove and cool.
 * 5) Once cool mix in eggs, rum and vanilla extract if using extract.
 * 6) Refrigerator serve cold in shot glasses, or with ice in tumblers. Garnish with nutmeg and cinnamon.