Step 1: In a large blender, combine the cream of coconut, full-fat coconut milk, evaporated milk, and sweetened condensed milk. Blend on high until the mixture is completely smooth and well combined, about 1-2 minutes. Scrape down the sides if necessary to ensure everything is incorporated.
Step 2: Add the white rum (if using), vanilla extract, ground cinnamon, ground nutmeg, and ground cloves to the blender. Blend again on high for another 1-2 minutes until all the spices are fully integrated and the mixture is frothy.
Step 3: Carefully pour the Coquito mixture into a large pitcher or individual glass bottles. If you prefer an ultra-smooth Coquito and want to remove any spice particulates, you can strain the mixture through a fine-mesh sieve at this point.
Step 4: Cover the pitcher or seal the bottles tightly. Refrigerate the Coquito for at least 4-6 hours, but ideally overnight. Chilling is crucial for the flavors to meld and for the Coquito to thicken to its perfect consistency.
Step 5: When ready to serve, give the Coquito a good shake or stir, as some separation is natural. Pour into small glasses, typically shot glasses or small tumblers.
Step 6: Garnish each serving with a sprinkle of ground cinnamon or a cinnamon stick for an extra touch of elegance and aroma. Enjoy!