Credit: Alejandra Ramos, Always Order Dessert
Ingredients
12 oz evaporated milk
14 oz sweetened condensed milk
15 oz Coco López Cream of Coconut
14 oz coconut milk
24 oz Puerto Rican rum
2 tsp vanilla extract
1 tsp ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise
Directions
Combine everything in a blender except for the cinnamon sticks and vanilla bean—blend in batches if needed. Add the cinnamon sticks and vanilla bean. Pour into bottles or pitchers and chill in the fridge for at least 2 hours to get cold and for the flavors to settle. Serve in small glasses.
Notes
Ok, so, my father-in-law is 1/2 Puerto Rican and I hope his mother would have been happy—or amused at least—that I brought this to our first Christmas gathering together in a while! It’s so tasty, and not at all overly sweet despite the comical amount of sweet things that go into it. A fun change from eggnog!
