Ingredients

• 2 (12 fluid ounce) cans evaporated milk
• 2 cups white rum
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can coconut milk
• 1/2 cup water

• 1 tablespoon ground nutmeg
• 1 tablespoon ground cinnamon, plus more for dusting
• 1 teaspoon vanilla extract
• 1 (14 ounce) can unsweetened coconut cream

Directions

1. Blend evaporated milk, rum, cream of coconut, sweetened condensed milk, coconut milk, water, nutmeg, 1 teaspoon cinnamon, and vanilla extract in a blender at high speed until creamy, about 3 minutes; pour into a glass pitcher.
2. Refrigerate coquito until chilled, at least 20 minutes. Pour into glasses and dust with cinnamon.