Adriana's Puerto Rican Egg Nog
Serves: 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
  1. 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).
  2. 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.
Recipe by Three Many Cooks at