Coquito (Wanda Lopez)

Chef Jimi Penti shares from his recipe collection: Coquito (Wanda Lopez)

1 can coconut milk
1 can evaporated milk
1 can sweetened condensed milk
1 can cream of coconut
1 teaspoon vanilla extract
cup of spiced tea*, cooled
1 cup or more rum, to taste
Optional: ground cinnamon to taste

*To make the spiced tea, combine cinnamon sticks, clove and star anise with two cups of water. After about 20 minutes of simmering, when the liquid has reduced by about half, remove from heat and cool before use.

Final Product:
Blend all ingredients in a blender. Pour into glass bottles and allow to sit, refrigerated, for two to three days before drinking. Serve in a shot glass with a cinnamon stick for garnish.

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