One of the best moments of The Martha Stewart Show was meeting Adriana, head of hospitality, who shared her recipe for Puerto Rican Egg Nog which she (and we) adapted from AllRecipes. The original recipe calls for 1/2 cup each: rum and water. Thanks to Adriana, the recipe now reads 1 cup rum!

Adriana’s Puerto Rican Egg Nog

Makes a generous quart

2 egg yolks, beaten
1 can (12 ounces) evaporated milk
1 can (14 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 cup white rum
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

In a medium bowl set over a saucepan of simmering water (or a double boiler) heat egg yolks and evaporated milk, whisking constantly, until mixture is thick enough to coat the back of a spoon (about 160 degrees).

Transfer egg mixture to a blender, along with cream of coconut, condensed milk, rum, cinnamon, and vanilla. Blend for about 30 seconds. Pour into a covered pitcher and refrigerate overnight. When ready to serve, stir the punch and pour into glasses.