Coquito

Spirit:

Rum

Drinkware:

Rocks Glass

Served:

Rocks

Garnish:

Half rim of sweetened coconut flakes and dust with cinnamon

About the Recipe

Ingredients

1 ½ cups Spiced Rum

2 cinnamon sticks

1 (14 oz) can sweetened condensed milk

1 (15 oz) can cream of coconut (Coco Lopez)

1 (13.5 oz) can coconut milk

8 oz evaporated milk

½ teaspoon nutmeg

½ teaspoon ground cinnamon

½ teaspoon vanilla extract

Preparation

In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add dark rum and cinnamon sticks. Let sit for 1 hour. In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum/raisins mixture. Chill for at least 4 hours and store in airtight container in refrigerator for up a month. Shake vigorously before pouring.