2 (15 oz) cans cream of coconut
2 (12 oz) cans evaporated milk
1 cup (or more) white rum or spiced rum
1 large egg yolk (optional)
½ tsp. ground cinnamon
½ tsp. pure vanilla
1 tbsp honey
¼ tsp. grated fresh nutmeg, plus more for serving
Cinnamon sticks, for serving
Directions
In a blender, blend cream of coconut, milk, rum, egg yolk (if using), cinnamon, vanilla, nutmeg and honey until well combined, 1 to 2 minutes. Taste and add more rum, if desired.
Pour coquito into a large container with a lid, cover, and refrigerate until well chilled, at least 2 hours or up to 4 days. To serve, stir well to disperse cinnamon, and pour into small cups.
Garnish with nutmeg and cinnamon sticks. Enjoy!
