Eggnog

By Montefino Staff      

cuban eggnog

If you love eggnog, then try this Cuban version called "Crema de Vey." It's creamy, sweet, and with a bit of rum just sinfully dangerous.

  • 10 pasteurized egg yolks
  • 2 cups sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (14-ounce) can evaporated milk
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • Light rum to taste

Garnish with:

Nutmeg and\or cinnamon stick

Mix all ingredients in a blender and whip until smooth and frothy. Chill and serve. Yields: 12 cocktails