¾ cup of your favorite rum (we like golden rum for this).
¼ tsp cinnamon
Instructions
Whisk the egg yolks, cream, evaporated milk, and salt in a small bowl. Place milk mixture and vanilla bean with seeds in a small sauce pot and cook on medium-low heat (stirring continuously) for about 10 minutes or until the mixture has thicken and can coat the back of the spoon. Remove from the heat and discard the vanilla bean.
Add the cooked milk mixture, coconut cream, condensed milk, rum and cinnamon to a blender and blend until frothy. Transfer to a pitcher and chill. Serve well chilled with a sprinkle of freshly grated nutmeg.
Recipe by Cooks and Kid at https://cooksandkid.com/coquito/