Olympic Punch (Ponche Olímpico)

Ingredients

• 1 coconut (coco) from Panama or Brazil, or 4 dozen Paraguay coconuts
• milk
• 2 docenas (dozens) peeled, washed almonds
• 1 litro (liter) boiling cream (crema de leche)
• sugar
• cinnamon
• nutmeg (moscada)
• 1 egg white, beaten to stiff peaks
• 1/2 botella (bottle) Jamaica rum

Instructions

1. Grate and grind a Panama or Brazil coconut (or 4 dozen Paraguay coconuts) in a mortar, adding milk little by little and grinding in 2 dozen peeled almonds.
2. Strain through a strong cloth, pressing hard to extract the thick juice.
3. Mix the juice with a liter of boiling cream seasoned with sugar, cinnamon and nutmeg.
4. Whisk in one stiffly beaten egg white, then half a bottle of Jamaica rum.
5. Beat each glass as served, topping with foam; keep hot over a vessel of boiling water rather than over direct heat.