Ingredients:
2 cans of evaporated milk
2 cans of condensed milk
1 can of Coconut Cream (not coconut milk)
1/2 bottle of aged Puerto Rican Rum
1 teaspoon vanilla extract and cinnamon to taste

Preparation:
Mix all ingredients in a blender. Bottle the mix and refrigerate at least 1 day before serving very cold in liqueur glassed.