Coconut Cream Eggnog 
Prep: 15 min.
Chill: 1 hr.
Serves: 10
2,13.5-oz. cans coconut milk
14-oz. can sweetened condensed milk
1 cup spiced rum (we used Captain Morgan)
½ cup water
1 tsp. Big Y pure vanilla extract
1 tsp. Big Y ground cinnamon, plus more for dusting
½ tsp. ground nutmeg
¼ tsp. ground cloves
pinch salt
10 star anise
10 cinnamon sticks
In a blender, combine coconut milk, condensed milk, rum, water, extract, cinnamon, nutmeg, cloves and salt; blend until well combined. Transfer to a bowl, cover and refrigerate for at least 1 hour.
Serve dusted with ground cinnamon and garnish with star anise and cinnamon sticks.
