This Cuban version of eggnog is rich and sweet.
Ingredients
- 2 cups sugar
- 1 cup water
- 6 pasteurized egg yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1½ cups light rum (or as desired)
- Cinnamon
About this recipe
Makes about 32 oz., depending on how much rum you use.
Instructions
Combine sugar and water in a saucepan. Stir over medium low heat until syrup comes to a boil and the sugar is completely dissolved. Set aside to cool. In a large bowl, whisk egg yolks. Add milks and whisk. Add light rum (less if you prefer a less-alcoholic version). Whisk in cooled sugar syrup. Strain, then pour into bottles. Store in the refrigerator. Serve chilled in small glasses. Dust with cinnamon.
