Summary

Ingredients

• 1 bottle rum, 40%
• 2 cans condensed milk, Polish or Russian, 530 g each, alternatively milkmaid
• 2 sachets vanilla flavor with real bourbon vanilla
• 2 teaspoons gingerbread spice

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Instructions

1. Boil the closed, sweetened condensed milk in an open pot in a water bath for about 1 1/2 hours. Carefully open the cans and pour the now caramelized condensed milk into a large mixing pot (capacity approx. 2 liters). Now add the vanilla flavor, the gingerbread spice and the rum. Puree with the stirring stick until a nice, even, thick liqueur is created. Now fill into bottles. The consistency is similar to an eggnog.
2. Makes 2 bottles of 0.7 liters each and a small remainder to try immediately. The correct result can only be tasted after 3-4 days, when the spices have soaked through.
3. Shake briefly before serving.