December 22, 2017
Puerto Rican Coconut “Eggnog”
Puerto Rican Coconut Eggnog
2 (14.5 ounce) cans coconut milk
2 (12 ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups white rum
1/4 teaspoon salt
Cinnamon, for garnish
In a tall pitcher, large mixing bowl, or blender, combine the coconut, sweetened condensed milk, evaporated milk, coconut cream, and pistachio butter. Blend on high for about 2 minutes, until creamy smooth and frothy. (My stick blender worked great, but a blender or even a whisk would work of course.) Serve immediately or chill until serving. Serve in glasses with a pinch of cinnamon as garnish.
Options: Boost the coconut flavor by adding an ounce of Amoretti Coconut Cream, or make a pistachio version by adding an ounce of Amoretti Pistachio Butter. Both flavors are from Amoretti’s Artisan line.
-Recipe from Cyndi Harles