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Photo: Greg DuPree; Styling: Lindsey Lower, Torie Cox

Active time 10 mins
Chill time 24 hrs
Total time 24 hrs, 10 mins

Serves 18 (serving size: about 1/2 cup)

This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice, if preferred, to dilute it a little. Feel free to increase or decrease the amount of rum depending on how strong you like it. The drink keeps in the refrigerator for 1-2 weeks. Pro tip: It's great for gift-giving! Simply place in a decorative glass bottle with a stopper for a delightful Christmas gift. 


  • 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
  • 3/4 cup cup (12 oz.) white rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Cinnamon sticks

How to Make It

  1. 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.

  2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.

  3. Cover and chill 24 hours.

  4. Garnish with nutmeg and cinnamon sticks, if desired.