1bottlePuerto Rican rum of choice!750 ml size, For this recipe I used Don Q añejo
cinnamon sugar and cinnamon sticks for garnish
In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking. Lastly, add your bottle of rum. Once you’ve added everything and whisked well, strain the liquid using a mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better. Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick. I like to pour this into bottles and give to friends as a fun Christmas present, when I do that I’ll add one cinnamon stick to the bottle.
Make this a vegan coquito by replacing the dairy based evaporated milk and sweetened condensed milk to coconut evaporated milk and coconut sweetened condensed milk