- 1 cup Blue Chair Bay® Coconut Spiced Rum
- 2 cans (12 oz. each) Evaporated Milk
- 1 can (15 oz. each) cream of coconut
- 1 can (13.5 oz.) coconut milk
- 4 oz. sweetened condensed milk
- 1 tsp. vanilla extract
- .5 tsp. cinnamon
In a blender, mix together all ingredients. Pour into glass bottles and let chill overnight. Shake before serving. Garnish with cinnamon or cinnamon stick. Sip and be transported to Puerto Rico, where this cocktail originates. Makes about 8 servings.