Coconut Eggnog

Ingredients

• 1 pt. half-and-half
• 4 cinnamon sticks (3 1/2 in. long)
• 1 teaspoon whole cloves
• 5 large egg yolks
• 1 can (14 oz.) sweetened condensed milk
• 1 can (14 oz.) coconut milk
• 1 1/4 cups light or dark rum (optional)
• Ground cinnamon

Preparation

1. 1. Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
2. 2. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
3. 3. Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.