Coquito: Puerto Rican Egg Nog

2 C. Water
8 Cinnamon Sticks (3 inch sticks)
6 Large Egg Yolks
3- 12 oz. Cans of Evaporated Milk
2 Cans of Coconut Milk
3- 14oz Cans Sweetened Condensed Milk
3 C. White Rum (use half the amount if using 151-Proof)

In a 2 quart saucepan, heat
water and cinnamon sticks
to boiling over high heat.
Reduce heat to medium
and cook until liquid is reduced
to one cup. Remove
cinnamon sticks and set
liquid aside to cool to room
temperature. In a 3 quart
saucepan with a wire
whisk, beat egg yolks and
evaporated milk until wellmixed.
Cook over low
heat, stirring constantly
until mixture thickens and
coats a spoon - about 10
minutes (DO NOT BOIL).
Set aside to cool slightly.
When cinnamon flavored
liquid has cooled, stir in
coconut milk, until well
mixed. In serving bowl,
combine coconut mixture,
yolk mixture, sweetened
condensed milk and rum.
Chill well and serve.
Serves 16.