Serves 16–20
Ingredients
2 cups water
8 cinnamon sticks
6 egg yolks
3 cans evaporated milk
2 cans coconut milk
3 cans sweetened condensed milk
3 cups dark rum
¼ tsp. ground nutmeg
1 tsp. vanilla extract or pinch of fresh vanilla bean
1 cup toasted coconut
Directions
Boil water and cinnamon sticks in a saucepan. Lower the temperature to medium, and cook until liquid is reduced to 1 cup. Remove cinnamon sticks and cool.
Beat egg yolks and evaporated milk with wire whisk until well-mixed. Add nutmeg and vanilla. Cook in saucepan over low heat, stirring constantly, until mixture thickens and coats back of spoon. Do not let mixture boil. Set aside to cool slightly.
Combine cooled cinnamon liquid and coconut milk. Stir until integrated. Add cooled yolk mixture, sweetened condensed milk, and rum. Serve when chilled. Garnish each glass with a pinch of toasted coconut. Serve in small liqueur glasses.