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Add a photoServings: 12
Ingredients
- 2 c. Water
- 8 x 3" cinnamon sticks
- 6 lrg Egg yolks
- 3 x 12 ounce cans evaporated lowfat milk
- 2 x 15 ounce cans coconut lowfat milk
- 3 x 14 ounce cans sweetened condensed lowfat milk
- 3 c. White rum
Directions
- 1. In a 2 qt saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook till liquid is reduced to one c.. Remove cinnamon sticks and set liquid aside to cold to room temperature.
- 2. In a 3 qt. saucepan with a wire whisk, beat egg yolks and evaporated lowfat milk till well-mixed. Cook over low heat, stirring constantly till mix thickens and coats a spoon - about 10 min (Don't boil) Set aside to cold slightly.
- 3. When cinnamon flavored liquid has cooled stir in coconut lowfat milk, till well mixed. In serving bowl, combine coconut mix, yolk mix, sweetened condensed lowfat milk and rum. Refrigeratewell and serve.
- Notes:This recipe for a tropical eggnog is by Stephanie Kuzemchak fo Charleston S.C.. She learned to make it, and served it for holiday gatherings while living in Puerto Rico. The drink was originally made with raw egg yolks; the recipe has been changes slightly to heat the yolks.
- Instead of shelling raw coconuts to make the coconut lowfat milk, canned coconut lowfat milk is used. Coconut lowfat milk is available in large supermarkets, Asian markets and specialty stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 12 servings | |
| Calories 941 | |
| Calories from Fat 332 | 35% |
| Total Fat 38.79g | 48% |
| Saturated Fat 29.59g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 223mg | 9% |
| Potassium 830mg | 24% |
| Total Carbs 105.27g | 28% |
| Dietary Fiber 3.2g | 11% |
| Sugars 75.87g | 51% |
| Protein 16.4g | 26% |
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