Vanessa Bolosier, author of Creole Kitchen and one of the chefs who you can see at the National Geographic Traveller Food Festival, brings a taste of the Caribbean with this coconut punch recipe.

Punch Coco
Serves 8–10
200ml white rhum agricole (preferably)
400ml canned coconut milk 
200g condensed milk
150ml cane syrup
2 pinches grated cinnamon
1 pinch grated nutmeg
grated zest of 1 lime
1 vanilla pod, cut in half lengthwise

Put the rum, coconut milk, condensed milk and cane syrup in a large mixing bowl. Stir with a wooden spoon until rich and thick. Add the cinnamon, nutmeg and lime zest. Using a small knife, scrape the seeds from the vanilla pod and add to the bowl. Stir until evenly mixed. Using a funnel, pour the coconut punch into an empty rum bottle and place in the refrigerator for at least 2 hours. You can keep it in the refrigerator for up to 1 month. Shake well before serving.

Tip
This is best made with freshly grated cinnamon stick and whole nutmeg, and a fresh vanilla pod. However, you can use ground cinnamon and nutmeg, and replace the vanilla pod with 1 tablespoon vanilla extract.