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Update 1/3/2013: I made this last night. AMAZING, I say! I've been thinking about it all day. Word of advise, start with 1/2 the Rum, you can always add more later. I never knew my mouth could go numb so quickly :P

Coquito (Puerto Rican Coconut Eggnog) Makes about 15 to 20 small servings Ingredients 1 (12oz) can evaporated milk 1 (14oz) can sweetened condensed milk 1 (15oz) can coconut cream (such as Coco Lopez or Goya) 3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions) 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 2 cinnamon sticks 1 vanilla bean, split in half lengthwise (optional) Directions Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in.  (If your blender is small, do this in batches and pour into a large bowl as you go.) Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).

***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

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