Reprinted with permission from the Latin Twist, published in 2015 by Hippocrene Books
- 2 Cups homemade coconut milk, or store-bought
- 1 (fourteen-ounce) can sweetened condensed milk
- 2 Cups Puerto Rican rum
- 4 egg yolks, lightly beaten
- Ground cinnamon
- 4 cinnamon sticks, for garnish
Blend milks, rum, and egg yolks in a blender until frothy; chill.
Pour into glasses, sprinkle with cinnamon, and serve with cinnamon sticks.