Toasted Vanilla and Cinnamon Holiday Coquito

Instructions

1. 1

   1. In a medium saucepan over medium heat, toast the unsweetened shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside for garnish.

2. 2

   2. In the same saucepan, add the coconut milk, cream of coconut, evaporated milk, and sweetened condensed milk. Stir in the split vanilla bean with its seeds, cinnamon sticks, ground cinnamon, nutmeg, and salt.

3. 3

   3. Cook the mixture over medium-low heat for 12 minutes, stirring often, without letting it boil. The mixture should be very hot, about 170-175°F (77-79°C), to infuse flavor without curdling.

4. 4

   4. Remove the saucepan from the heat. Discard the cinnamon sticks and vanilla bean pod. Add the vanilla extract and let the mixture rest for 10 minutes so the flavor can settle.

5. 5

   5. For a smoother texture, carefully blend the mixture for 20 to 30 seconds if desired. Then add the spiced rum and mix until fully incorporated.

6. 6

   6. Strain the coquito for an extra silky finish if you like, transfer it to a pitcher or clean bottles, and chill for at least 2 hours before serving.

7. 7

   7. Serve very cold, shaking the bottle or stirring the pitcher before each serving. Garnish each glass with the reserved toasted coconut and an extra pinch of ground cinnamon.