INGREDIENTS
1 14-oz can sweetened condensed milk
1 15-oz can cream of coconut (like Coco Lopez or Goya)
1 12-oz can evaporated milk
1 13.5-oz can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish (optional)
METHOD
1 Steep the spices: Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.
Remove from of heat, cover, and let infuse for 30 minutes.
2 Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions like rice pudding.)
Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
3 Chill in the fridge for at least 2 hours or for up to 3 days.
4 Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.