1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
¼ tsp cinnamon
⅛ tsp nutmeg
1 tsp vanilla
1½ cup white rum
cinnamon sticks for garnish
Mix all ingredients in a blender at high speed. Refrigerate for a minimum of 1 hour. Shake well before serving. Serve cold in a small glass. Garnish with cinnamon stick.
Coquito will keep stored in an airtight bottle in the refrigerator for a month.
If the some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.