by Karen Mussoline

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Course: Alcoholic Beverages
Cuisine: Spanish
Food Group: Alcohol
Serves: 12


5 large egg yolks
12 ounce can evaporated milk
14 ounce can condensed milk
15 ounce can cream of coconut
1 cup(s) heavy cream
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) clove
1/4 teaspoon(s) nutmeg
1 teaspoon(s) ground cinnamon

Whisk the egg yolks and evaporated milk in a heat proof bowl (or double boiler) over a saucepan of simmering water.  Stir until the mixture coats the spoon and is warm to the touch.  Transfer to blender.

Add all of the remaining ingredients and blend until smooth.  Chill 2-5 hours.