1 15 oz can of Coconut Cream (crema de coco)
1 14 oz can of Condensed Milk (leche condensada)
1/2 teaspoon of ground cinnamon powder (polvo de canela)
1 13 oz. can of evaporated milk (leche evaporada)
1/4 teaspoon of nutmeg (nuez moscada)
1/4 teaspoon of vanilla extract - No imitations
Rum to taste (1/2 cup) I prefer white Bacardi Rum. 

Procedure:
Pour in your blender the ingredients in the order that they appear in the Ingredients list, with the exception of the cinnamon powder. Mix at high in your blender for about a minute. Add the cinnamon and mix again in your blender. Taste and add more rum if you like!

Pour the mixture into glass bottle, cover and let set in refrigerator. Keep refrigerated.

Once it's time to serve, shake well and pour into a nice wine or port glass. Add some cinnamon powder over it for decoration and added flavor.

SALUD

NOTE: This makes a wonderful gift. You can find some very elegantly decorated colored bottles and add a raffia bow- PRESTO!