Coquito

• 1 dash Salt
• ¾ tsp Cloves
• ¼ tsp Nutmeg
• 1 tsp Cinnamon
• 2 pieces cinnamon sticks for garnishing
• 1½ cup dark spiced rum (to give it good flavor) or white rum (adjust to taste, may be omitted)
• 16 oz (47½ cl) coconut cream (Coco Lopez)
• 14½ oz (43 cl) Coconut milk
• 15 oz (44½ cl) sweetened condensed milk
• 13 oz (38½ cl) evaporated milk
• 2 pieces star anise (optional)
• ½ cup water (optional)

Steps

1. 1 (Optional) In a small pot, add water and anise. Gently boil for 2-3 minutes. Let it cool completely, remove the anise from the water.
2. 2 In a blender, add all of the ingredients. If you omit the rum, you might want to add a little water to cut some of the sweetness. (Depending on size of the blender, you may have to do this in batches.)
3. 3 Pour into old rum bottles or any liquor bottles or place in a sealed container and then refrigerate. Refrigerate for at least an hour or two before serving.
4. 4 Garnish with ground cinnamon and cinnamon sticks, if desired