| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Asian | Beverages | 16 | Servings |
INGREDIENTS
| 2 | c | Water |
| 8 | 3" cinnamon sticks | |
| 6 | lg | Egg yolks |
| 3 | 12 oz cans evaporated milk | |
| 2 | 15 oz cans coconut milk | |
| 3 | 14 oz cans sweetened condensed milk | |
| 3 | c | White rum |
INSTRUCTIONS
1. In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. 2. In a 3 quart. saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (Do not boil) Set aside to cool slightly. 3. When cinnamon flavored liquid has cooled stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve. Notes: This recipe for a tropical eggnog is by Stephanie Kuzemchak fo Charleston S.C.. She learned to make it, and served it for holiday gatherings while living in Puerto Rico. The drink was originally made with raw egg yolks; the recipe has been changes slightly to heat the yolks. Instead of shelling raw coconuts to make the coconut milk, canned coconut milk is used. Coconut milk is available in large supermarkets, Asian markets and specialty stores. Per serving: 136 Calories; 2g Fat (41% calories from fat); 1g Protein; 6g Carbohydrate; 80mg Cholesterol; 6mg Sodium Posted to MM-Recipes Digest V3 #336 Recipe by: Stephanie Kuzemchak From: dee@smartnet.net (Dianne Weinsaft) Date: Sun, 8 Dec 1996 10:56:30 -0600
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