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Raciónes: 12

Ingredientes

Cost per serving $2.15 view details

Direcciones

  1. 1. In a 2 qt saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook till liquid is reduced to one c.. Remove cinnamon sticks and set liquid aside to cold to room temperature.
  2. 2. In a 3 qt. saucepan with a wire whisk, beat egg yolks and evaporated lowfat milk till well-mixed. Cook over low heat, stirring constantly till mix thickens and coats a spoon - about 10 min (Don't boil) Set aside to cold slightly.
  3. 3. When cinnamon flavored liquid has cooled stir in coconut lowfat milk, till well mixed. In serving bowl, combine coconut mix, yolk mix, sweetened condensed lowfat milk and rum. Refrigeratewell and serve.
  4. Notes:This recipe for a tropical eggnog is by Stephanie Kuzemchak fo Charleston S.C.. She learned to make it, and served it for holiday gatherings while living in Puerto Rico. The drink was originally made with raw egg yolks; the recipe has been changes slightly to heat the yolks.
  5. Instead of shelling raw coconuts to make the coconut lowfat milk, canned coconut lowfat milk is used. Coconut lowfat milk is available in large supermarkets, Asian markets and specialty stores.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 12 servings
Calories 941  
Calories from Fat 332 35%
Total Fat 38.79g 48%
Saturated Fat 29.59g 118%
Trans Fat 0.0g  
Cholesterol 159mg 53%
Sodium 223mg 9%
Potassium 830mg 24%
Total Carbs 105.27g 28%
Dietary Fiber 3.2g 11%
Sugars 75.87g 51%
Protein 16.4g 26%
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