Coquito

Ingredients

• 12 ounces evaporated milk
• 2 sticks cinnamon sticks
• 6 cloves whole cloves
• 15 ounces cream of coconut
• 13.5 ounces coconut milk
• 14 ounces sweetened condensed milk
• 2 teaspoons vanilla extract
• 1.5 cups white rum
• ground cinnamon – for serving

Instructions

1. Combine the evaporated milk, cinnamon sticks, and whole cloves in a small saucepan. Bring to a bare simmer over medium-low heat, then reduce to low and gently simmer until fragrant, 5–8 minutes; do not boil.
2. Remove from the heat, cover, and let steep until warm, about 20 minutes. Strain out and discard the spices.
3. Add the cream of coconut, coconut milk, sweetened condensed milk, the spiced evaporated milk, vanilla extract, and white rum to a blender. Blend until completely smooth and emulsified, 30–45 seconds.
4. Funnel into clean bottles or jars, seal, and refrigerate until very cold and flavors meld, at least 4 hours or overnight.
5. Shake well before pouring into small glasses. Lightly dust with ground cinnamon (for serving) and serve chilled.