How to make Coquito 3 ways. Chocolate, Pistachio, and Regular. What's the secret ingredient?

It's time to make coquito. I used my secret ingredient to make dark chocolate and pistachio coquito. Here is the recipe: blend together in a blender 4 eggs yolks, 1 teaspoon of cinnamon, 1/8 teaspoon of ground cloves, ground nutmeg, allspice, and a pinch of salt pour in: 12 ounces of evaporated milk 13.5 ounces of coconut milk (I opened 1 coconut and got about 10 ounces of milk, I don't think it tasted any different and I recommend just getting a can of coconut milk) 14 ounces of sweetened condensed milk 14 to 18 ounces of cream of coconut (I used a 22 ounce squeeze bottle and used most of the bottle) Blend everything together If you do not want to make the flavored versions you can add 2-3 cups of rum I used separated the mixture into 3 batches. The first batch I used about 3-4 cups of the mixture and added 1 cup of rum and 1 tablespoon of pure vanilla extract. I used another 2 cups of the mixture and added half a pint of Talenti Sicilian Pistachio gelato with 1 cup of rum and 1/2 tablespoon of pure vanilla extract and blended together. You will have some small pistachio pieces. For the chocolate coquito I used about another 2 cups of the mixture and added half a pint of Talenti double dark chocolate gelato and a cup of rum and 1/2 tablespoon of pure vanilla extract and blended everything together