Ana Belaval’s holiday recipe: Coquito (Puerto Rican eggnog)

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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)

Cinnamon sticks

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.

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