In a double boiler over low simmering water, whisk together evaporated milk and two egg yolks until the mixture thickens and coats the back of a wooden spoon. Don't walk away from this step.

Note: You can make a double boiler by placing a glass mixing bowl over a cooking pot with an inch of water in the pot. Bring water to a low simmer to cook the egg mixture. Do not allow the water to touch the bottom of the glass bowl.

Transfer the hot egg mixture into a blender and add cream of coconut, sweetened condensed milk, half & half, vanilla paste/extract, ground cinnamon, ground nutmeg, pinch of cloves (optional) and rum. Blend for about 30 seconds or until all ingredients are well blended.

Note: If you have a small blender, blend all above except the half & half and rum. You want to make sure the thicker ingredients blend well with the spices. You can add the half and half and rum in the next step.

Pour the mixture through a sieve into a pot to catch any egg particles and spices that didn't blend. This step ensures a smooth drink.

Note: Add the half & half and rum to the pot now if you were unable to blend it in the blender.

Place plastic wrap directly over the liquid to avoid creating a skin as it cools and refrigerate at least 8 hours, best overnight.

Remove plastic wrap and stir to combine. Sieve one more time before ladling into bottles. Recipe yields two 750 ml wine bottles.

Note: They make great holiday gifts! Sterilize alcohol or wine bottles, especially those with a twist cap and make the Coquito the night before gifting. Decorate the bottles and add a pretty label.

Blend all ingredients except half and half and white rum in a blender and pulse for about 30 seconds.

Add to a large pot or bowl and combine with half and half and white rum.

Pour into sterilized wine bottles and refrigerate for a few hours before serving.

Serve in small punch bowl glasses or shot glasses.