Coquito

• 2 Jumbo Eggs (or equivalent of pasteurized egg substitute)
• 3 Jumbo Egg Yolks (or equivalent of pasteurized egg substitute)
• 14-Ounce Can Sweetened Condensed Milk
• 15-Ounce Can Cream of Coconut
• 12-Ounce Can Evaporated Milk
• 1 C Heavy Cream
• 1 C Light Rum
• Ground Cinnamon to Garnish

1. In a blender, combine the eggs & egg yolks. Blend on high until the eggs are pale yellow and very light. With the motor running, one at a time, slowly add the condensed milk, cream of coconut & evaporated milk. Blend for a minute or so and then with the motor still running, slowly add the heavy cream. Blend until just incorporated. Stir in the rum.
2. If while preparing the coquito your blender becomes too full, simply transfer some of the mixture to a serving pitcher, then continue as directed. Add the remaining coquito to the picter and stir well. Chill for 2 - 6 hrs. Serve with sprinkled cinnamon or cinnamon stick in each glass.
3. Note: If you want a chocolate version - what Martinez calls a "choquito." Simply prepare as above, then heat an additional 1/2 cup of heavy cream to a simmer. Add 1 cup of bittersweet chocolate (or semi-sweet chocolate) to the cream, whisking until smooth. Whisk 2 cups of the coquito into that and then wisk the whole thing into the full batch of coquito.

eggs, egg yolks, milk, cream of coconut, milk, heavy cream, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/coquito-50116946 (may not work)