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Prepare the Caribbean Style Eggnog

  • Cinnamon, sticks 2 sticks
  • Milk, condensed 1 can (14 oz)
  • Rum, dark 14 oz
  • Egg, whole 1 each
  • Coconut milk 1 can(s) (13.5 oz)
  • Coconut, sweetened, shredded 3 Tbsp
  • Kosher salt 0.25 tsp
  • Cinnamon, ground 0.25 tsp
  • Nutmeg, freshly grated 0.25 tsp
  • 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.
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