CAFÉ COQUITO

Method (Batch + Serve)

1. In a saucepan over medium heat, add Sweetened Condensed Milk, Evaporated Milk, Cream of Coconut, Vanilla Extract, Ground Cinnamon, and Ground Nutmeg.
2. Bring to a gentle simmer, stirring constantly until fully integrated (do not boil).
3. Remove from heat and let cool to room temperature.
4. Stir in Javo Single Origin Cold Brew Coffee Concentrate (8 oz).
5. Add 750 mL White, Añejo, or Spiced Puerto Rican Rum or Zero Proof Rum Alternative and stir to combine.
6. Transfer to sealable bottles. Add 1 cinnamon stick per bottle, seal, and refrigerate until fully chilled.
7. To serve: Pour pre-chilled neat or over ice in rocks glasses.
8. Optional: half-rim each glass with the coffee-cinnamon-sugar blend (2:1:1).
9. Garnish with 2 cinnamon sticks (or 1 stick + 1 festive accent) and serve immediately.

Pro move: Chill overnight for the best texture and spice integration. If you want a lighter pour, serve over a single large cube; for full dessert-cocktail impact, serve neat and keep the rim subtle (half rim only).