2 egg yolks 1 (12-ounce) can evaporated milk 1 (14-ounce) can cream of coconut 1 (14-ounce) can sweetened condensed milk 1/2 cup rum 1/2 cup water 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon ground nutmeg, plus extra for garnish 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Grated semisweet chocolate, for garnish

Step 1 In the top of a double boiler, combine the egg yolks and evaporated milk. Cook over lightly simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

Step 2 Transfer the mixture to a blender. Add the cream of coconut, sweetened condensed milk, rum, water, cloves, allspice, nutmet, cinnamon and vanilla, and blend for about 30 seconds. Pour into a glass bottle and chill overnight.

Step 3Fill 10 wine glasses with ice, and add 6 ounces coquito to each. Top with freshly grated nutmeg and semisweet chocolate.

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