This is the Puerto Rican version of egg nog. DELICIOUS! Really Hipmamas, you'll love it. And it's not so much of a variation that people will be shocked. It's traditionally served at Christmas on the island, but my family drinks it at Thanksgiving, too.

You can leave out the rum and add it later if kiddos will be it drinking, too.

2 egg yolks, beaten
1 (12 oz.) can evaporated milk
1 (14 oz.) can cream of coconut
1 (14 oz.) 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

Combine egg yolks and evaporated milk in a double-boiler. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. Mixture will thicken.

Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Chill.
I usually chill it for several hours, if not all day.

YUMMY!!