1 1/2 cups dark rum
2 cinnamon sticks
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (Coco Lopez)
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 tablespoons shredded coconut, optional
In a large pitcher with a lid (or two large jars with lids – this will make about 56 oz of liquid) add dark rum and cinnamon sticks. Let sit for 1 hour.
In a blender, puree all the other ingredients. Pour into the bottle and shake well to combine with rum mixture.
Chill for at least 4 hours and store in airtight container in refrigerator for up a month..
You have to shake vigorously before pouring.