Coquito de Puerto Rico

Hebe Garcia sends in this recipe of Holiday Cheer

Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother’s egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve.  Cheers!
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Prep Time: 10 minutes
Additional Time: 8 hours

Ingredients
1 (15 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup coconut-flavored rum
¼ cup water
1 scoop vanilla bean ice cream
1 tsp vanilla extract
2 cinnamon sticks
2 whole cloves
1 pinch ground cinnamon
1 pinch ground nutmeg

Directions

• Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
• Pour coconut mixture into two 20 oz glass bottles or jars. Add 1 stick cinnamon and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
• Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.