1 can of coco lopez (coconut syrup)
1 can condensed milk
6 egg yolks
1 can of evaporated milk
1 quart of heavy cream
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/4 teaspoon allspice
1 fifth of Palo Viejo rum or Llave rum (or light rum)
Omit rum if you do not drink.
In a blender mix eggs and cream of coconut, add condensed milk, evaporated milk and heavy cream, blend well.
Add the ground cinnamon, nutmeg, clove and allspice continue blending, when all is well blended, add the rum blend and remove from the blender.
Bottle in some empty rum bottles and save until ready to serve, I usually wait a couple of days it gets nice and thick and a shot is more than enough for the festivities.