Puerto Rican Coquito (Print Version)

# Ingredients:

01 - 1 can (15 oz) cream of coconut.
02 - 4 oz evaporated milk.
03 - 1 1/2 cups of rum.
04 - 1/2 teaspoon ground cinnamon.
05 - 1/2 teaspoon ground nutmeg.
06 - 1/2 teaspoon vanilla extract.
07 - 2 cinnamon sticks.
08 - 1 can (13.5 oz) coconut milk.
09 - 1 can (14 oz) sweetened condensed milk.
10 - 4 tablespoons shredded coconut, optional.
11 - 4 oz raisins, optional.

# Instructions:

01 - If you'd like, let the rum sit with the raisins and cinnamon sticks for a day or even up to a week.
02 - Throw the rest of the ingredients into the blender and mix until smooth and creamy.
03 - Pour the blended mix into the rum mixture, then give it a really good shake.
04 - Stick it in the fridge for at least 4 hours so it thickens up and the flavors come together.
05 - Shake it up before pouring into glasses. Add a coconut rim or sprinkle some spices on top for fun if you want.

# Notes:

01 - Can last in the fridge for 6 weeks.
02 - Give it a shake every time you serve it.
03 - You can skip the rum to make a non-alcoholic version.

Back