This is a Christmas tradition in Puerto Rico and Cuba and we think it will be in our rotation for years to come too. This is better than your standard eggnog and we happen to really love eggnog. (At least one of us does.) A number of recipes call for white rum, but we thought a nice spiced rum was more in the spirit of Christmas. Make sure to buy cream of coconut, which may be a bit trickier to find. Here’s the brand we used.
- 2 egg yolks
- 1 12-oz can evaporated milk
- 1 14-oz can sweetened condensed milk
- 1 14 to 16.9 oz container of cream of coconut
- 1 cup spiced rum
- roughly 14-oz coconut milk (We’ve found the ounces vary slightly)
- pinch mace
- pinch salt
- 1 tsp cinnamon
Fill the bottom half of a double boiler with water and set over medium heat. Once water is simmering, whisk egg yolks and evaporated milk in top half of double boiler and set over simmering water. Stir constantly, removing from heat once mixture reaches 160 degrees. Set aside and add remaining ingredients to a blender. Blend until combined. Combine the egg mix and coconut mix and blend. You may need to pour some of the coconut mix into a glass container to fit he egg mix, just stir everything together at the end and you’ll be fine. Refrigerate overnight in a glass container. Serve with cinnamon sprinkled on top.