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can (14 oz) sweetened condensed milk (not evaporated)
can (12 oz) evaporated milk
can (13.66 oz) coconut milk (not cream of coconut)
egg yolks, from 3 pasteurized eggs, beaten
cup Puerto Rican white rum or white rum
teaspoon ground cinnamon
Cinnamon sticks, if desired
In blender, place all ingredients except cinnamon and cinnamon sticks. Cover; blend on high speed 1 to 2 minutes or until foam appears, scraping sides with spatula as needed.
Refrigerate in glass pitcher 2 hours or until well chilled. Pour into glasses; sprinkle with cinnamon. Decorate with cinnamon sticks.
No nutrition information available for this recipe.
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