Coquito (Puerto Rican "eggnog")

Prep time: 5-6 minutes

Ingredients:

• 1 (12 oz) can evaporated milk (or evaporated coconut milk)

• 1 (14oz) can sweetened condensed milk (or coconut condensed milk)

• 1 (15 oz) can cream of coconut (like coco lopez)

• 1/2 tsp cinnamon

• 1 tsp vanilla

• 1 1/2 cup white bacardi rum (can use less then add more)

• If making it vegan, 1/2 cup plain unsweetened plant milk

Directions:

1. Add all ingredients into a blender and blend at a high-speed until well combined (about 1-2 minutes). Make sure the coconut cream is completely incorporated.

2. Place in the refrigerator and chill for about 1 hour before serving. It will thicken as it chills. Serve with a sprinkle of nutmeg or cinnamon on top and enjoy!

*Non-alcoholic: omit the rum and add 1/4 tsp of nutmeg.