TWIST & TOAST
01
In a blender, combine coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, vanilla extract, ground cinnamon, and ground nutmeg. Blend until smooth.
02
Pour the blended mixture into a large pitcher. Stir in the white rum until well combined.
03
Stir the coquito well before serving.
04
Serve chilled in small glasses.
Ingredients
– 1 can 13.5 ounces coconut milk – 1 can 15 ounces cream of coconut – 1 can 12 ounces evaporated milk