Coquito

Instructions

1. In a saucepan, heat the coconut milk with the cinnamon stick and a pinch of salt until it just simmers, without boiling.
2. Remove from the heat, cover and leave to infuse for 10 minutes, then take out the cinnamon.
3. In a bowl, whisk the egg yolks with a little of the warm infusion to temper them, then pour everything back into the pan.
4. Return to very low heat and stir constantly for 5 minutes until the cream coats the spoon.
5. Off the heat, add the condensed milk, cream of coconut, vanilla and rum, then mix well.
6. Pour into clean bottles, let cool, then keep in the fridge for at least 4 hours. Serve chilled, dusted with cinnamon.