6 egg yolks
2 (12 oz. ea.) cans evaporated milk
1 (15 oz.) can cream of coconut (Coco Lopez)
1 (14 oz.) can sweetened condensed milk
1/2 tsp. cinnamon
1 1/2 tbsp. pure vanilla extract
1 (12 oz.) bottle Bacardi rum (optional)

Best prepared overnight. Blend all ingredients in blender, mixing well. Refrigerate in an airtight bottle.

For a festive look, add a cinnamon stick in each cup served.

Submitted by: Maria Torres