A traditional Puerto Rican rum punch that’s as satisfying as a childhood ice cream social. Unless you’re lactose intolerant. Or vegan.
Ingredients
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 6 ounces white rum (I highly recommend Prairie Wolf Obahoshe Inland-Style Rum)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Preparation
Combine all ingredients in blender and then refrigerate. Get a good chill on it and then enjoy.
