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Caribbean Egg Nog

15 oz. Can of coconut cream
12 oz. can of sweetened condensed milk
12 oz. can of evaporated milk
16 ounces of water
3 Badia Cinnamon sticks
4 egg yolks
1 tsp vanilla extract
750ml white rum

In a 4 quart sauce pan, add water and cinnamon sticks. Bring to a boil until water turns yellow. Remove cinnamon sticks. In a separate bowl, add the egg yolks and beat slightly. Add the evaporated milk and the condensed milk. Stir well and add to boiling water. Stir well and bring to a boil. Once boiling, add the vanilla, coconut cream and rum. Simmer while stirring. Remove from heat. Allow to cool and place into a covered jar or covered decanter. Refrigerate. Serve with nutmeg.


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