Cocktail of the Month | Coquito

COQUITO

• 1–425 mL can cream of coconut
• 1 –398 mL can coconut milk
• 1 –354 mL can evaporated milk
• 1 –300 mL can sweetened condensed milk
• 2 cups rum, preferably Puerto Rican white rum • 1 cup water
• 1 tbsp pure vanilla extract
• 1⁄2 tsp ground cinnamon, plus more for serving 
• 1⁄4tspfinelygratednutmeg,plusextraforserving • Cinnamon stick for garnish (optional)

Add ingredients (except garnishes) to a blender. Blend until smooth, about 30 seconds. Transfer to a large pitcher. Cover and refrigerate at least 1 hour and up to 3 weeks.
Before serving, stir Coquito. Serve in small glasses, straight up or over ice. Garnish with a pinch of cinnamon and nutmeg and a cinnamon stick, if desired.

Makes 12 drinks

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