This fabulous Puerto Rican beverage is often served around the holidays. The thick and delicious blend of sweetened condensed milk, coconut milk, and evaporated milk (cut with a healthy dose of rum) is quite refreshing, especially during a hot Florida Christmas. You can make a virgin option by skipping the rum.

Ingredients

• 1 1/2 cups rum — I like to use a dark or spiced rum but you can use whatever you like
• 2 cinnamon sticks
• 1 14-ounce can of sweetened condensed milk
• 1 15-ounce can of cream of coconut
• 1 13.5-ounce can of coconut milk
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 4 tbsp. shredded coconut (optional)
• Raisins (optional)

Process

1. In a large pitcher, mix the rum with the cinnamon sticks and some raisins (optional). Let it sit for at least 1 hour, but you can let it sit up to a week. This step is optional but it does add some depth to the rum.
2. Mix all the ingredients together in a blender.
3. Pour into a serving bottle and chill for at least 4 hours to allow the flavors to meld and the coquito to get thick.
4. Shake well before serving. Enjoy!

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