Ingredients Click Picture to Enlarge
2 - 3 cinnamon sticks
2 c. water
12 oz. evaporated milk
14 oz. condensed milk
4 egg yolks
15 oz. cream of coconut
4 c. white rum (Bacardi, Don Q. etc) (Adjust to taste)
Start by boiling the cinnamon sticks in the 2 cups of water.

When the water turns yellow and has the smell and you can taste the cinnamon, take the sticks out.

Now add the evaporated milk, condensed milk and egg yolks and cook at a very low temperature. Make sure to stir while it is cooking to avoid it sticking to your pan. (If it does, see hint below.)

After it has boiled for a few minutes, stir in the cream of coconut and then the rum. Stir it very well and take off the stove.

Let it cool, chill and enjoy it .
*Baptized coquito is coquito with rum. Un-baptized, (you guessed it) has no rum. If you "can't" drink rum, add rum flavoring.

If you “accidentally” (because you were drinking the rum and not minding the pot, NOT Mary Jane either) got brown yucky stuff on the bottom of the pan, add bleach and a little water and boil. Clean up is easy now.

“When not in use”, keep it in the refrigerator and it will last (ha ha) for a very long time. If you keep it out, it will go faster.

Email me the extra rum, he he he.