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2 cups homemade coconut milk
1 (14-oz.) can sweetened condensed milk
2 cups Puerto Rican rum
4 egg yolks, lightly beaten
Ground cinnamon
Tools: blender
Glass: small glass or shot glass
Garnish: cinnamon stick
Blend the milks, rum and egg yolks until frothy; chill in the refrigerator. Pour into glasses, sprinkle with cinnamon and serve with cinnamon sticks. Makes 4 cups.
Homemade Coconut Milk: Combine 1 (8-ounce) package of unsweetened shredded coconut with 4 cups of hot filtered water in a blender and blend until creamy. Line a bowl with dampened cheesecloth. Pour the coconut milk into the cheesecloth and squeeze out any excess liquid. Store in a jar in the refrigerator for up to 1 week. Homemade coconut milk will separate, so shake before use. Makes 4 cups. When fresh coconut milk is required, but not available, use a BPA- free can of unsweetened coconut milk. Shake the can vigorously before opening. Pour the coconut milk into a bowl, and let stand for several hours. Then squeeze through cheesecloth.
Reprinted with permission from Latin Twist: Traditional & Modern Cocktails co-authored by Vianney Rodriguez and Yvette Marquez-Sharpnack.
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