- Total: 10 min
- Prep: 10 min
- Yield: 6 cups
Ingredients
One 12-ounce can evaporated milk
One 14-ounce can condensed milk
2 egg yolks
2 cups fresh coconut milk or one 15-ounce can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon*
1 cup Puerto Rican white rum
Ground cinnamon
Directions
- Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.
Cook’s Note
*sold as Mexican cinnamon or canela in Hispanic markets
