This week, chef Diego from SolToro in Uncasville shows Tina Redwine how to add some delicious Caribbean tastes to your holiday dishes.  

 

2 14oz cans Coco Lopez

2 cans evaporated milk

1 can condensed milk

2 egg yolks

1 vanilla bean

1/2 tsp fresh ground nutmeg

1/2 tsp fresh ground cinnamon

 

1. scrape vanilla bean pods, saving pulp

2. add all ingredients to blender

3. using micro plane grater, grate cinnamon stick and nutmeg pod into blender

4. add vanilla pulp

5. blend until combined

6. refrigerate, and serve over ice in rocks glass

 

Diego Burgos

1 Mohegan Sun Boulevard, Uncasville, CT