1¼ cups water
3 cinnamon sticks
8 large egg yolks
1 (13½-oz.) can coconut milk
1 (14-oz.) can condensed milk
1 (15-oz.) can cream of coconut (preferably Coco Lopez)
½ tsp. vanilla extract
Pinch of salt
½ tsp. lime zest
1 750ml of Marsh House Rum PLUS 7oz of Marsh House Rum, or to taste


In a small saucepan, combine the water and cinnamon sticks. Bring to a boil over high heat, then reduce the heat and simmer while you prepare the remaining ingredients.

Pour egg yolks into a blender and blend on high speed for 3 minutes, or until they thicken into a cream. Add coconut milk and blend for 1 minute, then add condensed milk and cream of coconut and blend for 3 minutes, or until thickened.

Remove cinnamon sticks from the water and reserve. Slowly stir the water into the egg yolk mixture. Add vanilla, salt, and lime zest and pulse to incorporate. Pour the contents into a pitcher or a punch bowl.

Pour in the rum, add the reserved cinnamon sticks, and stir to mix.