4 cups unsweetened coconut milk
4 cups unsweetened almond milk
2 (15 ounce) cans cream of coconut
2 cups Puerto Rican white rum, or more to taste
1 cup turbinado sugar
1 cup honey
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.