Ana Belaval’s holiday recipe: Coquito (Puerto Rican eggnog)
3 cans of evaporated milk (12 oz cans)
1 of condesend milk (14 oz can)
1 can of Cream of Coconut (what you make Pina Coladas with) (15 0z can)
Rum (light rum)
Whisk evaporated, condensed milk and cream of coconut in a bowl. Whisk the cream of coconut well so it doesn’t have lumps. Pour in rum. I don’t have an exact measure. I would do half a bottle and then taste it. You decide how you like it.
Put 2 cinnamon sticks in an empty bottle. Pour in coquito. Refrigerate and serve cold in small shot or cordial glasses.