Puerto Rican Rum Punch
Submitted by: Kristina_Vanni
- Servings: 5 cups
|1" Piece Fresh Ginger, peeled|
|1 can||(15 Oz.) Cream of Coconut|
|1 can||(12 Fl. Oz.) Nestle Carnation Evaporated Milk|
|Ground Cinnamon, optional|
Place water, cloves, cinnamon sticks and ginger in small saucepan; bring to a boil over medium heat. Remove from heat; cover. Cool for 15 minutes. Remove cinnamon sticks, cloves and ginger piece.
Place cream of coconut, evaporated milk, rum and cooled spice water in blender container; cover. Blend for about 30 seconds or until well blended. Refrigerate in glass container or bottle for at least 2 hours or until well chilled. Shake well before pouring.
To serve: Serve in aperitif glasses for a 2-ounce serving. Sprinkle with cinnamon powder if desired.