Coquito (Puertorican Rum Eggnog)

• 2 (15 ounce) cans cream of coconut
• 2 (14 ounce) cans condensed milk
• 6 ounces bacardi rum (use less if you like)
• 14 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 18 teaspoon ground nutmeg
• 1 teaspoon coconut extract or 1 teaspoon vanilla extract

1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving.
3. Serve very cold.

cream of coconut, condensed milk, bacardi rum, ground cinnamon, ground cloves, ground nutmeg, coconut

Taken from www.food.com/recipe/coquito-puertorican-rum-eggnog-238606 (may not work)