Coconut Rum Christmas Winter Party
Place the cinnamon sticks and water in a saucepan over medium heat and bring to a boil. Lower heat and simmer 5-10 minutes to infuse the water with the flavor of cinnamon. Remove the cinnamon sticks and set the flavored water aside to cool.
Whisk the cooled cinnamon water sweetened condensed milk evaporated milk and crème de coco together. Chill well.
To serve stir in the amount of rum desired pour into glasses and garnish each serving with a pinch of cinnamon.
Variations
Ponche Crema (Venezuela): A richer thicker drink enjoyed by Venezuelans at Christmas-time. Beat 4 egg yolks together with the sweetened condensed milk and evaporated milk. Heat in a double boiler stirring constantly to a temperature of 165°F. Remove from heat and stir in the cinnamon water and 3/4 cup milk. Chill well and add rum as desired.
For a lighter less sweet version substitute 2 cups of coconut milk for the crème de coco.
"Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela."
This recipe has been added to the following public cookbooks:
JANET COOKIN SWAG
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