Today is an exciting day. …..M.S.U. is fighting for the Big ten championship and the annual cousin Christmas party is going on as well. I have a few plans up my sleeve. Since, we aren’t having a talent show this year, I figured Jackpot Bingo could be a game kids and adults will have fun with. We’re playing for cash money! I made a makeshift Christmas Bingo sheet and thought of every Christmas word imaginable for the draw pool. I’m looking forward to it……
I am also making a few desserts and eggnog. I went to Puerto Rico during “Three Kings day” a few years back and that is their version of Christmas day. I got schooled on how to make Puerto Rican egg nog by the Spanish Speakers and how scrum-didle-ee-umptios it is. I been wanting to try it since then and I figured today is a great excuse to make it. I since lost the recipe they gave me, so I looked one up on allrecipes.com and tweaked some of the measurements.
I had a coke yesterday for the first time in ages and I was wide awake until 3 a.m. Doh! So I decided to get started early. Robert walked home from the bar around midnight to me cooking desserts. I didn’t expect him home so early from hanging with the fellas. I don’t like to be bothered when I am in my zen in the kitchen and I told him to go back and hang with the guys some more. But upon observing him more, I realized he was three sheets to the wind. He was definitely looking copacetic. He said he was cashed for the evening and I was okay with that.
Now, Robert hardly ever gets into a drunken stooper. I don’t even know if he recalled the part where he helped me out making Puerto Rican egg nog. But one thing’s for sure, when he reads this and sees the pics I put up, he is gonna kick my ass.
But he is hilarious when he is feeling good. He managed to help stir the egg yolks and evaporated milk before I kicked him out of the kitchen and hit the living room floor. Gotta love the hubsters. And this is where he got kicked out of the kitchen…..LOL
2 egg yolks
1 can cream of coconut milk
1 can regular coconut milk
1 can evaporated milk
1 can sweetened condensed milk
1/2 tsp cinnamom
1/8 tsp ground cloves
1tsp vanilla extract
1/2 cup water
1/2 cup Bacardi gold rum
First put 2 eggs yolks and evaporated milk in a heat proof glass bowl and make a double boiler by placing water in a small saucepan and setting bowl with mixture on top like shown above in Roberts pictures. Turn heat on high whisking constantly with a wire whisk. The mixture should reach 160 degrees and coat the back of a spoon.
Place mixture in a large bowl or blender and add coconut milk.
Then cream of coconut.
And sweetened condensed milk.
Add the ground cloves, cinnamon and vanilla.
And finally the Bacardi Rum. I was suppose to use white rum, but this is all we had on hand. I used less than what the recipe called for to my liking. A little less than 1/2 a cup.
I don’t have a blender so this is where I whisked it with an electric beater until well incorporated and it worked just fine.
I ladled it into an old glass milk jug with a funnel
Then store it in the refrigerator over night until well chilled.
I might top it with whipped cream. After tasting this, I don’t think I could ever go back to regular egg nogg. And since everyone in my family loves coconut, I think it will be a big hit. We’ll just have to see. More pics to come…..