COQUITO DE PUERTO RICO
(Homemade Christmas Liqueur)

6 eggs, separated
1 can evaporated milk
1 can condensed milk
1 can COCO LOPEZ (available at Latin stores)
2 cups Heavy Cream (I use Avoset Cream for Whipping)
1 liter Rum (Bacardi or Barrilito are extremely good options)
1 cup of Quantr󠌩queur
about one inch of lemon peel, well chopped
1 tb vanilla
pinch of salt,
pinch of cinnamon

Separate the yolks from the egg whites. Process very well the yolks, until they change color. Add the evaporated milk & beat well. Add the condensed milk & continue mixing. Add the coconut cream & mix well. Add the heavy cream & continue mixing. Add the rum, & the Quantr󠦠mix very well. Beat the egg whites until they are Meringue like. Add the well beaten (solid) egg whites to the mixtue. Add the cinnamon, pinch of salt & the vanilla to the mix. Divide the Liqueur in the selected bottles & refrigerate until the moment of packing the gifts or serving the COQUITO. Be careful because it is a potent drink with a delicate sweet flavor.

Enjoy!

Your friend,

Gladys/PR