The third drink at this months cocktail club at the Good Spirit co. in Glasgow.
250ml white rum (we used Chairman's Reserve), plus more for serving (we actually used Flor de Cana 7yo)
250ml coconut water
1 can cream of coconut
1 can sweetened condensed milk
1 can evaporated milk
2 cinnamon sticks
3/4 teaspoon ground nutmeg
Simmer coconut water, cinnamon sticks, and nutmeg for 20 minutes, fine-strain to remove solids, and let cool.
Combine cooled coconut water with remaining ingredients in a blender and process at top speed for 1-2 minutes, until completely mixed and lightly frothy.
Bottle and refrigerate at least 4 hours to let flavors integrate.
This will last several weeks in the fridge
To serve, add coquito mix and additional rum to taste and shake vigorously without ice, up to 3 servings at a time.
Strain into a mug or rocks glass and garnish with a sprinkling of ground cinnamon or a cinnamon stick in each glass.