Ingredients

4 ounces evaporated milk, two 12-ounce cans
15- ounce can cream of coconut, such as Coco López
13.6- ounce can coconut milk
7 ounces sweetened condensed milk, about half a 14-ounce can
1/2 cup coconut rum, Malibu is my favorite
2 teaspoons pure vanilla extract
2 cinnamon sticks
2 whole cloves
1/4 teaspoon ground nutmeg, plus more for garnish

Directions

Add the 24 ounces evaporated milk, 15- ounce can cream of coconut, 13.6- ounce can coconut milk, 7 ounces sweetened condensed milk, 1/2 cup coconut rum, and 2 teaspoons pure vanilla extract to a blender. Blend on high speed for 3 to 4 minutes, until the mixture is completely smooth and creamy.

Pour the blended mixture into a large glass pitcher or jar. Add the 2 cinnamon sticks and 2 whole cloves, then give it a quick stir.

Cover and refrigerate for at least 1 hour, or until fully chilled. This resting time allows the spices to infuse and the flavors to develop.

Remove the cinnamon sticks and cloves before serving. Pour the coquito into small glasses or shot cups, then sprinkle lightly with 1/4 teaspoon ground nutmeg. Serve cold and enjoy.