This Puerto Rican version of the boozy eggnog will have you wishing you were celebrating the holidays in the islands!
608 per serving
- 1/2 cup water
- 1-1/4 cup sweet condensed milk, 1 can
- 2 egg yolks
- 1 cup white rum
- 1/4 cup coconut creme
- 1/2 teaspoons vanilla extract
- 1/2 teaspoons ground cinnamon
- 1 teaspoons salt
Pour water, milk, rum, egg yolks, coconut milk and Coco Lopez in blender. Add the cinnamon, vanilla & salt. Blend until well combined. Refrigerate for at least one hour or until ready to serve. You can add extra cinnamon on top when you serve and a cinnamon stick as garnish.