Coquito (Coconut Eggnog)

Ingredients

• 2 (12 ounce) cans Goya Evaporated Milk
• 1 (15 ounce) can Goya Cream of Coconut
• 1 (13.5 ounce) can Goya Coconut Milk
• 1/2 cup Goya Sweetened Condensed Milk
• 1/2 cup white rum (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon, plus more for garnish, if desired
• Cinnamon sticks (optional)

Directions

In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.

Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.

To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.