Ingredients
- 1 pinch salt
- 3/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cinnamon sticks for garnishing
- 1 1/2 cups dark spiced rum (to give it good flavor) or white rum (adjust to taste, may be omitted)
- 1 15 oz coconut cream (Coco Lopez)
- 1 13.5 oz coconut milk
- 1 14 oz sweetened condensed milk
- 1 12 oz evaporated milk
- 2 whole star anise (optional)
- 1/2 cup water (optional)
Directions
- (Optional) In a small pot, add water and anise. Gently boil for 2-3 minutes. Let it cool completely, remove the anise from the water.
- In a blender, add all of the ingredients. If you omit the rum, you might want to add a little water to cut some of the sweetness. (Depending on size of the blender, you may have to do this in batches.)
- Pour into old rum bottles or any liquor bottles or place in a sealed container and then refrigerate. Refrigerate for at least an hour or two before serving.
- Garnish with ground cinnamon and cinnamon sticks, if desired