Ingredients:

  • 15 oz cream of coconut
  • 13.5 oz full-fat coconut milk
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 whole cinnamon sticks
  • 1.75 cups Puerto Rican white rum
  • 0.25 cup water

Instructions:

  1. Simmer the 0.25 cup water with one cinnamon stick for 5 minutes until the water turns a deep amber color.
  2. Pour the 15 oz cream of coconut and 13.5 oz coconut milk into the blender.
  3. Pour in the 14 oz sweetened condensed milk and 12 oz evaporated milk.
  4. Add the 1 tablespoon vanilla, 1 teaspoon ground cinnamon, and 0.5 teaspoon nutmeg.
  5. Pour in the cooled spice water (discard the stick or save for the bottle).
  6. Process for 2 full minutes until the mixture is frothy and completely uniform.
  7. Pour in the 1.75 cups Puerto Rican white rum and pulse briefly until just combined.
  8. Use a funnel to pour into glass bottles, leaving an inch of headspace.
  9. Drop one fresh cinnamon stick into each bottle.
  10. Refrigerate for at least 4 hours until the bottle feels ice cold to the touch.