Coquito

Ingredients:

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

Preparation:

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.

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