Ingredients:

  • 1 can (12 oz) evaporated milk
  • 1 can (13.5 oz) full-fat coconut milk
  • 7 oz cream of coconut
  • 1 tsp pure vanilla extract
  • 1 cup white Puerto Rican rum
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch sea salt

Instructions:

  1. Place the 13.5 oz coconut milk and 12 oz evaporated milk into the blender carafe. Note: Adding liquids first prevents the thick cream of coconut from sticking to the bottom.
  2. Pour in the 7 oz of cream of coconut. Ensure you scrape the can thoroughly to get all that thick goodness.
  3. Add 1 tsp cinnamon, 0.25 tsp nutmeg, 1 tsp vanilla, and the pinch of sea salt.
  4. Pour in the 1 cup of white rum.
  5. Blend on high for 2 full minutes until the liquid is completely smooth and slightly frothy.
  6. The liquid should coat the back of a spoon in a velvety layer.
  7. Use a funnel to pour the mixture into glass bottles, leaving an inch of headspace.
  8. Place in the fridge for at least 4 hours. The flavor improves drastically as the spices meld.
  9. Before serving, give the bottle a vigorous shake to re incorporate any settled spices.
  10. Pour into small glasses and garnish with a cinnamon stick or a dusting of extra nutmeg.