This is the Puerto Rican version of an “Egg-Nog”, made with coconut cream, condensed milk, Christmas spices and of course a liberal helping of rum! This recipe is egg free.
It’s served well chilled in cups with a sprinkle of cinnamon and nutmeg over the top, however for something more sofisticated pour into martini glasses, garnished with a short stick of cinnamon and dusted with some grated nutmeg, Feliz Navidad!
10 servings – Gluten free*
2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 – 2 cups rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1. Put all the ingredients in a blender and blitz for a minute or so until frothy.
2. Refrigerate until well chilled.
Serve and enjoy responsibly….
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently