Coquito (Boricua Style) - cooking recipe

Ingredients

24 ounces cream of coconut (Coco Lopez)
500 ml rum (clear Bacardi)
24 ounces evaporated milk
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon vanilla

Preparation

Mix in a blender and refrigerate for at least 12 hours.