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Prepare the Caribbean Style Eggnog

  • Cinnamon, sticks 2 each
  • Condensed milk, 440 g can 1 can
  • Rum, dark 420 ml
  • Egg, whole 1 each
  • Coconut milk 420 ml
  • Coconut, sweetened, shredded 18 g
  • Salt, kosher 2 g
  • Nutmeg, freshly grated 0.5 g
  • Cinnamon, ground 0.5 g
  • Cinnamon, ground to taste
  1. Prepare the Caribbean Style Eggnog

    • Place the cinnamon sticks inside a sealable 2 quart bottle.
    • Combine the remaining ingredients in a blender and puree for 2 minutes until smooth.
    • Pour into the bottle and refrigerate for at least 2 hours and up to 4 days.
    • Serve in a decorative glass and sprinkle additional cinnamon on top.