Ingredients:
o 12 ounce Mount Gay Eclipse
rum
o 3 cans evaporated milk
(each 15 ounces)
o 1 can cream of coconut
(15 ounces)
o 1 can condensed milk
(14 ounces)
o 1 cinnamon stick (broken)
o 3 whole cloves
o 2 star anise cloves
o 2 dashes pure vanilla
extract
o Angostura bitters to taste
(optional)
Method:
1. Combine evaporated milk,
cinnamon stick, cloves, and
star anise in a saucepan and
gently simmer stirring
occasionally for 15 minutes.
2. Let cool and strain into a
blender adding rum, coconut
cream and condensed milk,
vanilla extract, and bitters, if
using and process until
thoroughly mixed.
3. Transfer mixture to
container(s). Adding one
cinnamon stick to each.
4. Refrigerate for 24 to 48
hours before serving.
. . .
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