Coquito

I don't have an interesting story behind it, nor do i know if its traditionally used on certain days. All i know that its puerto rican and it is Gooooood. Last night Irma, my FMIL and I, after having a glass of wine, embarked on our adventure. I had never made coquito before so i was thrilled to learn how to make it.
I'm going to tell you whats in it, but i couldn't tell you how much of what because we hispanics, tend to not follow recipes, we see 'teaspoon' but we read 'chililin'. So here goes:

*Coconut milk: how much? depends on how big of a batch your trying to make
*Coconut cream: ditto
*Condensed milk: a lot. it gives the coquito its sweetness.
*Vanilla extract: un chililin
*Bacardi Rum: I know exactly how much i used (3.75 cups), it really doesn't count though, because we made a lot of coquito and it depends on how strong you want it. Generally you don't drink like a cup full of coquito, more like 3-4 oz
*Cinnamon: Use sparingly, and from a lesson learned; don't leave cinnamon stick in there, it ferments and the taste is beyond strong
*And i want to say we also added evaporated milk.

Mix.
Test.
Add Bacardi. Mix.
Test.
Add more condensed milk.
Add Bacardi. Mix
Test.
Add Bacardi.
Test.
Stop Laughing.
A little more bacardi. Test.
Stop Laughing and quietly, and as straight as possible, sit and enjoy a cup of coquito.
Good Times.