Puerto Rican Coconut Eggnogeasy prep time 5 mins | cook time 35 mins servings 0
1 (14 oz) can La Fe Sweetened Condensed Milk
1 (15 oz) can La Fe Coconut Cream
1 (12 oz) can La Fe Evaporated Milk
1 (13.5 oz) can La Fe Coconut Milk
2 tsp vanilla, or 1 vanilla bean, split and seeded
2 whole La Fe Cinnamon Sticks
1/2 tsp grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground La Fe Cinnamon Sticks for garnish (optional)
Steep the spices: Place the La Fe sweetened condensed milk, La Fe coconut cream, La Fe evaporated milk, La Fe coconut milk, vanilla, La Fe cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer. Remove from heat, cover, and let infuse for 30 minutes.
Mix in the rum: Remove the La Fe cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. Add 1 cup of rum and taste; add more rum for a stronger punch.
Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground La Fe cinnamon sticks as desired.