To make Daisy Martinez's coquito, start with 5 jumbo eggs. In the jar of a blender, add 2 whole eggs and 3 egg yolks. Blend the eggs and yolks at high speed until the mixture is very light and pale yellow in color.
Leave the blender on while adding a 14-ounce can of sweetened condensed milk, a 12-ounce can of evaporated milk and a 15-ounce can of cream of coconut. Pour the ingredients into the blender one at a time, slowly and in a thin stream. Continue blending for about a minute, and then slowly add 1 cup of heavy cream to the running blender. Once the mixture is incorporated, turn off the blender.
Pour the mixture into a large beverage container or punch bowl and stir in 1 1/2 cups of dark rum. Refrigerate the coquito for two to six hours and sprinkle with ground cinnamon before serving.
To make Daisy's chocolate variation, choquito, prepare the above recipe using 3/4 to 1 cup of light rum instead of dark rum. Heat 1/2 cup of heavy cream in a small saucepan until it starts to steam and bubble, and then remove it from the heat and add 1 1/2 cups of bittersweet chocolate chips. Wait a couple of minutes, and then whisk until the chocolate is melted and the mixture is smooth. Add the chocolate cream to the prepared coquito recipe before the chilling stage, chill for 2 to 6 hours, and then serve as above.