Ingredients:
27 oz canned coconut milk (two 13.5 oz cans) 
15 oz cream of coconut (such as Coco Lopez) 
14 oz sweetened condensed milk 
12 oz evaporated milk
2 teaspoons vanilla extract 
1 teaspoon ground cinnamon 
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons rum extract (optional) 
Instructions:
Blend the Ingredients: In a blender, add coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy. 
Chill in the Refrigerator: Pour the blended mixture into a pitcher or large container. Refrigerate for at least 4 hours to chill and let the flavors meld together. 
Stir Before Serving: Give the coquito a good shake or stir before serving to combine any settled spices or flavors. 
Serve and Garnish: Pour into small glasses and garnish with a sprinkle of cinnamon, a cinnamon stick, or sweetened coconut flakes. 
Enjoy this rich and festive Puerto Rican holiday drink! 