Ron Ponche Cocktail
10 small can of Evaporated Milk (or condensed milk)
2 tsp of nutmeg
2 tsp of Vanilla Extract
1 cup of water
3 1/2 cup of sugar
2-3 cup of Captain Morgan spiced rum (or spiced rum)
24 of egg
Put first five ingredients in large pot (or double boiler perferred). Mix with mixer thoroughly in pot before heat. Cook on medium to low heat, stirring constantly.( this is the hard part, this cooking process takes about 45 to 1 hour.) This is a Panamian version of egg nog. Cook until it becomes thick. Be patient. It will thicken like gravy. \r
Remove from heat. Add the 1 cup of water and the rum, (this depends on how stout you like your 'egg nog'. Scoop the liquid into decorated mason jar. Very important... Make sure you strain the liquid BEFORE you put into the jars. \r
Refriderate and this makes a wonderful Ron Ponche for friends and family. Sip this Ron Ponche like you would any baileys or liqueur.
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