Coffee Coquito

Using a coffee maker, brew the Coffee (120 mL) grounds with Water (240 mL) to make a strong concentrate. Allow it to cool completely at room temperature.

In the bowl of a blender, combine the coffee, Cream of Coconut (1 can), Coconut Milk (1 can), Sweetened Condensed Milk (1 can), Evaporated Milk (180 mL), Gold Rum (360 mL), Instant Espresso Powder (1 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1/2 tsp), and Ground Nutmeg (1/8 tsp). Blend on high for 1- 2 minutes, or until the mixture is smooth and well combined.

Pour the coconut mixture into glass bottles and cover. Transfer to the refrigerator and chill for about 1 hour, or until cold.

To serve, transfer Whipped Cream (to taste) to a piping bag fitted with a star tip. Stir or shake the bottle of coquito well to recombine. Pour the coquito into serving glasses, pipe whipped cream on top, and dust with additional nutmeg. Drizzle with Dulce de Leche (1 bottle) and garnish with Dark Chocolate Covered Espresso Beans (to taste). Serve and enjoy!