12 oz. Brugal 1888 Rum
1 (15-oz.) can cream of coconut
1 (14-oz.) can sweetened condensed milk
1 (13.5-oz.) can coconut milk
2 (12-oz.) cans evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish with nutmeg


Process cream of coconut, sweetened condensed milk, and coconut milk in a blender or food processor until completely smooth; transfer mixture to a large bowl or pitcher. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg. Cover and chill 24 hours. Garnish with nutmeg and cinnamon sticks, if desired.