Christmas Punch with Embajador Chocolate


  • 1½ cup of condensed milk
  • 2 cups evaporated milk
  • 3 yolks (lightly beaten)
  • 2 cinnamon sticks
  • 1 cup of Dominican white rum
  • 2 Embajador Chocolate bars


  1. In a large bowl, mix the condensed and evaporated milk
  2. Add the egg yolks to the milk mixture
  3. Strain and discard the solids
  4. Mix with the rum
  5. Add the Embajador Chocolate bars and stir to blend as well as possible
  6. Boil in a large pot over a double boiler (hot water bath) over medium-low heat for 20 minutes; Lower the heat and simmer for 20 more minutes
  7. Stir often to avoid sticking to the bottom
  8. Add rum and remove it from the heat
  9. Stir constantly but slowly until it cools to room temperature
  10. Remove the cinnamon sticks
  11. Chill in the fridge and pour into a bottle to store (in the fridge) or to serve immediately
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