Coquito

Combine evaporated milk, ginger, cinnamon sticks and cloves in a small saucepan. Bring to a quick boil, then reduce heat and simmer for 3 minutes. Let the mixture cool to room temperature, about 15 minutes.

Pour the cooled mixture through a fine-mesh sieve. Set the cinnamon sticks aside (discard the other solids). Transfer the strained milk to a blender. Add coconut milk, condensed milk, coconut cream and rum. (If you don't like your drink too strong, start with ¾ cup rum and do a quick taste test before adding the rest.) Blend at medium speed until well blended, about 3 minutes.

Pour the mixture into a glass bottle (this is a great way to repurpose your rum bottles) and toss one of the reserved cinnamon sticks into the bottle to add more flavor. Cover and refrigerate, ideally overnight, for the flavors to come together. Serve cold with a sprinkle of cinnamon, if desired.