Puerto Rican Coquito Recipe with Rum

Instructions:

1. Combine the milks. Pour the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk into your blender. Note: Use a large enough blender to avoid overflow.
2. Initial blend. Pulse on medium high for 60 seconds until the mixture is a uniform ivory color and thick.
3. Add aromatics. Toss in the ground cinnamon, nutmeg, vanilla extract, and salt.
4. Integrate the rum. While the blender is running on low, slowly stream in the rum. Blend for an additional 30 seconds until the spices are fully incorporated.
5. The final filter. Pour the mixture through a fine mesh strainer into your glass pitcher. Note: Use a spoon to push the liquid through the mesh.
6. Seal it up. Cover the pitcher tightly with a lid or wrap to prevent oxidation.
7. The long chill. Place the pitcher in the fridge for at least 4 hours. Until it is ice cold and the texture has thickened.
8. The final stir. Give it a quick stir with a spoon right before pouring to wake up the fats.