Coquito Mocktail

Ingredients

• 1 14-ounce can sweetened condensed milk
• 1 15-ounce can cream of coconut
• 1 12-ounce can evaporated milk
• 1 13.5-ounce can full-fat coconut milk
• 1 cup unsweetened coconut water
• 1 tablespoon unsulfured molasses
• 2 cinnamon sticks
• 1 vanilla bean, split and seeds scraped
• 1/2 teaspoon freshly grated nutmeg, plus more for serving
• 1/4 teaspoon ground allspice
• 1/8 teaspoon fine sea salt
• Ice, for serving

Directions

1. Combine the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, coconut water, molasses, cinnamon sticks, vanilla bean seeds and pod, nutmeg, allspice, and salt in a medium saucepan. Warm over medium heat, whisking often, until the mixture is steaming and smooth but not boiling.
2. Remove the pan from the heat, cover, and let the spices steep for 30 minutes. Lift out the cinnamon sticks and vanilla pod.
3. Pour the mixture into a blender and blend briefly until silky, or whisk very well if you prefer not to blend. Transfer to a pitcher, cover, and refrigerate until thoroughly cold, at least 3 hours.
4. Shake or stir the coquito before serving. Pour into small glasses over ice if desired, and finish each glass with a little grated nutmeg.