Marysol Castro’s Egg-Free Coquito | Connecticut Public

Ingredients

• One 15-ounce can cream of coconut ((we use Coco López))
• One 14-ounce can sweetened condensed milk
• 14 ounces unsweetened coconut milk
• One 12-ounce can evaporated milk
• 1 jigger (1-1/2 ounce) white rum ((or to taste, optional))
• 1 teaspoon pure vanilla extract
• 2 dashes ground nutmeg
• Ground cinnamon, (for sprinkling)
• Cinnamon sticks, (to garnish)