In a blender, add all the ingredients sweetened condensed coconut milk, cream of coconut, coconut milk, almond milk rum, vanilla extract and spices and blend on high speed until smooth - about 1 - 2 minutes.
Chill the cocktail in the fridge in a sealed glass bottle or jug, for at least 4 hours or overnight.
Before serving, shake/stir. If too thick to your liking, thin with 2-4 tablespoons of extra almond milk, stir to combine, and serve.
Serve in a glass with a stick of cinnamon and a pinch of ground cinnamon.
Dark rum swap: you can use a combination of the 3 rums below to replace 1 1/2 cup of dark rum and create a much more flavorsome cocktail
1 cup white rum
1/2 cup coconut rum
1/2 cup golden/dark rum
Cream of coconut is a sweetened coconut cream made for cocktails. If you can't find this in your store, replace it with unsweetened canned coconut cream and add 2-3 tablespoons of maple syrup into the blender to reach the correct sweetness.