Coco Claro
by Fabio Cristancho - @fabiocrista @avalonvibes
Ingredients
- 2 oz Ten To One Caribbean dark rum
- 1/2 oz condensed milk
- 1/2 oz evaporated milk
- 1 oz coconut cream
- 1/2 oz milk
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 5 drops vanilla
- 1 oz lime juice
Preparation
- Milk punch clarification: Introduce condensed milk, evaporated milk, coconut cream, milk, nutmeg, cinnamon, and vanilla extract in a low heat pot.
- Stir until dissolved.
- You should get a light brown color.
- Filter the coquito milk with a cheese cloth or coffee filter.
- Add to the container: Ten To One rum, amaretto, coquito milk and lime juice.
- Then cover the container and let it sit for 24hrs in the fridge.
- Filter it through a fine mesh strainer, cheese cloth or coffee filter.
- It’s going to take a good amount of time.
- What we want is to separate the clear liquid to the milk.
- Double filter if necessary.
- Serve over big ice in a rocks glass and garnish with anis star.
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