Ingredients:
4 cans Coco JoyCoconut Water
6 egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract
8 ounces spiced rum
Ice
Cinnamon
Coconut flakes
Directions:
1. Bring coconut water to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
2. Gradually whisk half the hot coconut water into the egg mixture, then pour into pot with remaining coconut water. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
3. Pour through a fine strainer into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes and cinnamon.
Enjoy!
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CHIC SIPS: Chef Carla Hall’s Spiced Tea With Pumpkin Whipped Cream [RECIPE]
