1 cup Jim Beam Bourbon Cream
1 cup Aged Cruzan Rum
1 (12 oz) can Evaporated Milk
1 (14 oz) can Sweetened Condensed Milk
1 (15 oz) can Cream of Coconut
1 cup Coconut Milk
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 tsp Vanilla Extract
Mix all ingredients in a blender at high speed.
Pour into an airtight container (option to strain through a fine strainer or cheesecloth).
Refrigerate for a minimum of 2 hours.
Shake or stir well before serving.
Serve cold in a cocktail glass, traditionally without ice.
Garnish with ground or fresh grated cinnamon.