Mix the sweetened condensed milk and thawed daiquiri mix together.
Seal in an airtight container and refrigerate at least 2 hours before serving.
Cinnamon chips
Preheat oven to 300°F. Line a baking sheet with parchment paper. Combine the sugar and cinnamon in a shallow bowl.
Using a rolling pin, roll each slice of bread flat.
Quickly dip the bread in the melted butter on both sides. Dip both sides of the bread generously into the cinnamon sugar mixture.
Cut the bread into 4 squares (or triangles). Place the bread squares in a single layer on the prepared sheet pan.
Repeat with all of the bread slices. If you have extra butter and sugar do another slice of bread.
Bake for 30 minutes, until the bread is lightly browned and toasted. Flip them over halfway through the bakimg time. When crisp, immediately transfer the toasts onto a cooling rack to allow them to cool.
If you're not serving them right away, cool them completely and store them in a tightly sealed container at room temp for up to 4 days.
Serve with Daiquiri dip. You can also serve dip with fruit, Nilla wafers, and graham crackers.