Coquito From Bolo

• 1 cupPuerto Rican rum
• 1 cupcoconut rum (Bolo uses Planteray)
• 2 cupsspiced syrup
• 1can (12 oz.) evaporated milk
• 1can (14 oz.) sweetened condensed milk
• 4cans (13.5 oz. each) coconut milk
• 1can (15 oz.) Coco Lopez Coconut Cream

Preparation

1. 1.

   Add all of the ingredients to immersion blender and blend until smooth and well-combined. Add to airtight bottle and store in refrigerator. When ready to serve, pour 2 oz. of Coquito into a sherry wine glass or coupe glass. Garnish. Spiced SyrupPlace 2 cups of water, 3 cinnamon sticks, 2 star anise, 1 1/2 tsp. of whole allspice, 1 tsp. of whole spiced cloves in a saucepan. Bring to a boil and cook for 2 minutes. Remove from heat, let sit for 1 hour (minimum), then strain. In a new sauce pot, combine the spiced tea with 2 cups of granulated sugar over low heat. Once dissolved and fully combined, let sit off heat until cool before use. Yields: 2 cups