Ingredients for 5 cups
3 egg yolks
1 can of evaporated milk
1 can of sweet condensed milk
1 can of coconut cream
1 cup of Ron de Venezuela Santa Teresa Añejo
¼ Tsp. of ground cloves
½ Tsp. of ground cinnamon
¼ Tsp. of freshly ground nutmeg
1 Tsp. of vanilla extract
In a pot, with an immersion blender, blend the evaporated milk with the
eggs. Cook this mixture over medium heat, stirring constantly and being
careful it doesn't boil. Just before reaching the boiling point, turn off
the heat and add the condensed milk, the coconut cream and the spices,
including the vanilla extract, and blend. Add the rum, stir and bottle in
an sterilized bottle. Refrigerate at least for four hours before serving.