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Coquito...
Caribbean Egg Nog
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15 oz. Can of coconut
cream
12 oz. can of sweetened condensed milk
12 oz. can of evaporated milk
16 ounces of water |
3 Badia
Cinnamon sticks
4 egg yolks
1 tsp vanilla extract
750ml white rum |
| In a 4
quart sauce pan, add water and cinnamon sticks. Bring to a boil
until water turns yellow. Remove cinnamon sticks. In a separate
bowl, add the egg yolks and beat slightly. Add the evaporated
milk and the condensed milk. Stir well and add to boiling water.
Stir well and bring to a boil. Once boiling, add the vanilla,
coconut cream and rum. Simmer while stirring. Remove from heat.
Allow to cool and place into a covered jar or covered decanter.
Refrigerate. Serve with nutmeg. |
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