Delicious and a show stopper! Try it for a Thanksgiving or Christmas cocktail instead of the usual eggnog!
Makes about 8 servings
3 egg yolks
15 oz cream of coconut (Use the Coco Lopez brand from the supermarket)
15 oz evaporated milk
8 oz condensed milk
1/2 pint vanilla ice cream
2 cups white rum (like Bacardi)
1/2 tbsp vanilla extract
1/2 tsp ground cinnamon
In a large blender combine all the ingredients.
Pour into a large pitcher and place in the refrigerator for about 2 hours.