2 cups coconut milk
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until
sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into
an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon
Should serves about 4 cups.
Contributed by Brenda Hurtado
Thursday, 20 September 2007
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