Puerto Rican Egg Nog: A Twist On The Traditional Holiday Drink

BY: KAREN MORGAN (author of Blackbird Bakery)

This is a treasured recipe that my dear friend Lisa got from the kitchen at the Raleigh Hotel in Miami. She spent Christmas Eve there a couple of years ago and she and her husband, Matt, just so happened to have a seat at the bar when the guys in the kitchen made this to share with the staff; talk about being in the right place at the right time. They said it was the most delicious eggnog they had ever tasted ; the subtlety of the coconut milk, the nice bright zest of lime and the smoothness of the white rum made it surprisingly light and not the least bit cloying like traditional eggnog.

I made this for my office mates this past Friday and everyone unanimously agreed that we need to book a
flight to Miami for New Year’ s Eve.

Editors Note: To make this suitable for the entire family, just leave out the rum, or set half aside for the kiddies.

Puerto Rican Eggnog

5 cans evaporated milk
3 cans coconut milk
3 cans sweetened condensed milk
zest of 1 lime
2 tablespoons cinnamon
1 1/2 teaspoons vanilla
6 egg yolks
White Rum to taste

Whisk egg yolks with the cinnamon and vanilla until the yolks lighten in color.

Whisk the evaporated milk, coconut milk, and the sweetened condensed milk until smooth and then, while
whisking, pour the milks into the egg yolks. Add white rum to taste.

Garnish with whipped cream, additional lime zest and a cinnamon stick.

Serves 10-12