INGREDIENTS

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 The drink was originally made with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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