Coquito

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    Nicaraguan recipe:
    
    2 egg yolks, beaten
    1 (12 fluid ounce) can evaporated milk
    1 (14 ounce) can cream of coconut
    1 (14 ounce) can sweetened condensed milk
    1/2 cup white rum
    1/2 cup water
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
    1 teaspoon vanilla extract

    In the top of a double boiler, combine egg  yolks  and  evaporated  milk.
    Stirring  constantly,  cook  over  lightly  simmering water until mixture
    reaches a temperature of 160 degrees F (71 degrees C). The mixture should
    be thick enough to coat the back of a spoon.

    Transfer mixture to a  blender,  and  add  cream  of  coconut,  sweetened
    condensed  milk,  rum,  water,  cloves, cinnamon, and vanilla.  Blend for
    about 30 seconds.  Pour into glass bottles, and chill overnight.

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    Puerto Rican recipe:
    Submitted by Michelle Rodríguez
    
    1 can (13.5 oz) coconut milk
    1 can (13.5oz) coconut cream
    1 can (12oz) evaporated milk
    1 bottle (10 oz) white rum (recommended Bacardi or Don Q)
    1/2 tsp cinnamon
    
    Mix the ingredients in the blender.  When finished put in a  large  glass
    decanter.  Refrigerate and serve cold.

    This is our Christmas, New Year and The 3 Kings tradition in PUERTO Rico.