Coquito Rum Cocktail Drink

 

1 can (15 oz) cream of coconut

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 can (13.5 oz) coconut milk

½–1 cup white rum (to taste; Puerto Rican rum is often preferred)

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon, plus more for garnish

¼ teaspoon freshly grated nutmeg, plus more for serving

Cinnamon sticks, for serving (optional)


Combine the cream of coconut, sweetened condensed milk, evaporated milk, coconut milk, rum, vanilla extract, cinnamon, and nutmeg in a blender. Blend until smooth and well combined, about 1–2 minutes. Pour into a pitcher or bottles, cover, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Shake or stir well before serving. Serve chilled in small glasses, garnished with cinnamon, nutmeg, or a cinnamon stick if desired.


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