½ cup water
14 oz sweetened condensed milk
1 cup Angel’s Envy Bourbon Finished in Port Barrels
1 cup Angel’s Envy Rye (or substitute Angel’s Envy Bourbon Finished in Port Barrels)
27 oz. unsweetened coconut milk (2 13.5 oz cans)
1 pinch of salt
1 tsp. vanilla
Place the water, sweetened condensed milk, bourbon and rye, vanilla in the blender. Add the coconut milk last, just up to the 6 cup line, gently blend. Chill in the fridge for up to 6 hours before serving. Stir again before serving. Top with a sprinkle of fresh ground cinnamon.