Coquito

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1. 1
   Blend one 14-oz. can sweetened condensed milk, one 13.5-oz. can unsweetened coconut cream, one 13.5-oz. can unsweetened coconut milk, 6 oz. evaporated milk, 1 tsp. freshly grated nutmeg, 1 tsp. ground cinnamon, and 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste in a blender on medium-high 2 minutes. With the motor running, pour in 1¼ cups white rum; blend 30 seconds. Transfer to a glass container, cover, and chill at least 3 hours and up to 2 weeks.
2. 2
   To make cocktails, pour 2 Tbsp. pure cane syrup or honey on a plate; place ½ cup sweetened shredded coconut on another plate. Working one at a time, press rims of six to eight 4–6-oz. glasses (chilled if desired) into syrup, then coconut, shaking off excess. Divide coquito among glasses and garnish each with a cinnamon stick.