Ingredients
-
1 cup (250 milliliters) soursop purée
-
2 cups (500 milliliters) water
-
1 cup (250 milliliters) evaporated milk
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1 cup (250 milliliters) condensed milk
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1/4 cup (60 milliliters) granulated sugar
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Pinch of salt
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1 teaspoon (5 milliliters) almond extract
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1 teaspoon (5 milliliters) pure vanilla extract
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1/4 teaspoon (1 milliliter) freshly grated nutmeg
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1/3 cup (80 milliliters) dark rum
-
Ice
Directions
- Place all ingredients in a blender and mix well. Adjust to preferred consistency by adding additional water.
- Serve over ice.
