Step 1: In a large blender, combine the evaporated milk, cream of coconut, coconut milk, and sweetened condensed milk. Blend on high speed for 1-2 minutes until all ingredients are thoroughly combined and smooth.
Step 2: Add the white rum, vanilla extract, ground cinnamon, and optional pinch of ground nutmeg to the blender. Blend again for another 1-2 minutes, ensuring all the spices are fully incorporated and there are no visible clumps.
Step 3: Taste the coquito and adjust for sweetness or rum content as desired. If you prefer it sweeter, add an additional tablespoon of sweetened condensed milk and blend. If you like a stronger drink, add more rum, a splash at a time.
Step 4: Carefully pour the coquito into clean glass bottles or a large pitcher. If using, add a cinnamon stick to each bottle or pitcher for added flavor infusion and visual appeal.
Step 5: Refrigerate the coquito for at least 4 hours, but ideally overnight (or up to 2-3 days), to allow the flavors to meld and chill thoroughly. The longer it chills, the more pronounced and harmonious the flavors will become.
Step 6: Before serving, give the coquito a good shake or stir to reincorporate any settled ingredients. Pour into small serving glasses, garnish with a sprinkle of ground cinnamon and/or a fresh cinnamon stick, and enjoy this festive coquito recipe chilled.