Spiced Egg Nog

Combine milk, coconut, milk, 1/2 cup sugar, vanilla bean and seeds, cinnamon sticks, nutmeg, and ground cinnamon in a medium saucepan. Bring to a boil over high heat. remove from heat and let mixture steep for at least 20 minutes. Remove cinnamon sticks and vanilla bean from mixture and return pan to stove over low heat.

Prepare an ice bath in a large bowl.

Whisk egg yolks in a bowl until pale yellow. Slowly whisk warm milk into egg yolks and return to saucepan. Cook mixture over medium heat stirring constantly with a wooden spoon until mixture becomes thick and coats the back of the spoon. Stir in 1/2 cup rum and remove from heat.

Transfer mixture to bowl and place bowl in ice bath. Whisk until cooled, about 5 minutes. Stir in remaining rum, cover, and refrigerate up to 1 day.

Whip the cream in a bowl with hand mixer until soft peaks form. Cover and refrigerate.

Fill a saucepan 1/4 way full of water and simmer over medium heat. Place egg whites and 1/4 cup of sugar in a bowl that will fit on top of the saucepan but will not touch the simmering water. Gently whisk the egg white mixture until warm and sugar has dissolved. Remove from heat and whip with hand mixer until soft peaks form.

Transfer egg yolk mixture to a decorative bowl. Gently whisk in egg whites and whipped cream. Garnish with cinnamon and serve immediately.