Puerto Rican Coquito
1 (13.5-ounce) can full fat coconut milk (I prefer Goya)
1 (12-ounce can) evaporated milk
10-ounces sweetened condensed milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
8 ounces white rum
6 cinnamon sticks, for garnish
Using a kitchen blender, add the coconut milk, evaporated milk, condensed milk, cinnamon, cloves, nutmeg and vanilla extract. Blend on high for 1 minute.
Pour into a glass pitcher. Place in the refrigerator and allow to chill for at least 2 hours if not longer.
To serve: Mix gin the rum. Pour the coquito into small serving glasses (a little goes a long way), garnish with a cinnamon stick and serve.