Monday, May 4, 2009


4 cans evaporated milk
3 cans condensed milk
12 egg yolks
1 can of cream of coconut (Coco López) - 15 oz. size
1 tablespoon vanilla (the best quality)
1/2 cup (4 oz.) brandy or cognac
1 quart of White Rum
Cinnamon (add this to your taste, starting with 2 teaspoons)
Mix all of these ingredients in a blender, a little at a time. You want this to come out smooth.
You'll be adding this mixture to a larger glass bowl, so that you can fit everything! When you've finished blending, stir what's in the large bowl, and begin to pour into glass bottles.

Tips: Make sure you refrigerate this! Remember you're dealing with raw egg yolks, just like normal American eggnog.

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