drink Recipes

This Puerto Rican rum classic, much like eggnog, is sinfully rich and heavy. Coconut provides the backbone, and you won’t find an egg yolk anywhere.

Ingredients
• 2 c. white rum
• 3 cans evaporated milk
• 1 15-oz. can cream of coconut
• 1 can condensed milk
• cinnamon

Directions
1. Blend ingredients (except cinnamon) at high speed for 2 minutes.
2. Pour into an empty bottle. Cover and refrigerate the bottle for at least 4 hours, but preferably 2 to 3 days.
3. When properly chilled, serve in a small glass. Garnish with ground cinnamon. 

2 eggs, separated
1/4 cup sugar, divided
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup rum, bourbon or brandy
Garnish: grated nutmeg

Steps
Serves 4.
1. In a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy.
2. Stir in the milk, heavy cream and your spirit of choice.
3. In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.
4. Fold the egg whites into the yolk mixture.
5. Divide between four rocks glasses or punch or tea cups.
6. Garnish each with freshly grated nutmeg.