Coconut and rum flavor this tropical eggnog. This recipe first appeared in our December 2011 issue along with Kathleen Squires’s story Island Holiday.
- 2 cups coconut milk
- 2 cups Puerto Rican rum
- 1 (14-oz.) can sweetened condensed milk
- 4 egg yolks, lightly beaten
- Ground cinnamon and sticks, to garnish
- Blend milks, rum, and yolks in a blender until frothy; chill. Pour into glasses, sprinkle with cinnamon, and serve with cinnamon sticks.