Chef Chris' "Coffee Coquito" featured on Hola! Magazine
1 (15-ounce) can cream of coconut
1 (14-ounce) can of sweetened condensed milk
2 cups whole milk
8 ounces Rum
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cinnamon sticks
Nutmeg pinch optional
1/4 cup espresso, unsweetened
In a blender, blend together all the ingredients (except the cinnamon sticks), until fully mixed.
Pour the drink mixture into a sealable container with the 3 cinnamon sticks and let sit overnight. Serve cold.
If you prefer a stronger coffee taste add more espresso.