Ingredients
Scale
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (12 oz) Evaporated Milk
- 1 can (15 oz) Cream of Coconut (like Coco Lopez)
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 ½ cups White Rum (adjust to taste)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- Cinnamon sticks for garnish
Instructions
- Gather all your canned milks, spices, and your favorite bottle of white rum. Ensure you have a large blender or a very big mixing bowl if using an immersion blender. If your cream of coconut has separated in the can, give it a quick stir before pouring it into the blender to ensure the fats are evenly distributed.
- Pour the sweetened condensed milk, evaporated milk, cream of coconut, and coconut milk into the blender. Add the vanilla extract, ground cinnamon, and ground nutmeg. Finally, pour in the white rum. Secure the lid tightly and blend on high speed for about 1 to 2 minutes. You want the mixture to be completely homogenous and slightly frothy on top.
- Pour the mixture into glass bottles or airtight jars. Place a cinnamon stick inside each bottle for extra flavor infusion. Transfer the bottles to the refrigerator and chill for at least 4 hours, though overnight is best. The flavors need time to meld and the drink is best served ice-cold. Before serving, give the bottle a vigorous shake as the coconut fat may solidify slightly at the top. Pour into small glasses and garnish with a sprinkle of cinnamon.
- Cook Time: 10 minutes