A coquito is a rum-based Puerto Rican creamy holiday cocktail made with tropical coconut flavor and Caribbean rum. The traditional recipe is usually not vegan, but since coconut is a tropical fruit, I experimented with using coconut cream and milk as my base. Also known as eggnog in the USA and lait de poule in Belgium, Switzerland and France. In Curaçao we have something similar called Ponche Crema (it's a thicker version without cinnamon) made with rum.
After trying different versions around the world, my favorite would be the Coquito from Puerto Rico. Here here is a delicious, lactose free, dairy free, gluten free, egg free, soy free, plant based vegan version that will awaken your Christmas spirits!!!
Homemade Spiced Rum recipe
(Prepare spiced rum at least 24 hours ahead)
Simply to use white rum and infuse with cinnamon sticks and dried raisins. To flavor your own rum, simply place the ingredients below into a sealed glass jar in the fridge for at least 24 hours. Let infuse overnight, filter, and use in cocktails the next day.
Ingredients:
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1 1/2 cup white rum (Bacardi is my recommendation)
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1/2 cup dried golden raisins
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3 cinnamon sticks
Mixed and chill in fridge overnight for at least 24 hours or more, the longer the better.
Drain right before making your coquito and try to squeeze out the juice out of the raisins.
HOMEMADE COCONUT CONDENSED MILK (VEGAN) RECIPE *OPTIONAL*
*use only if you can't find store bought condensed coconut milk*
Ingredients
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3.5 cups full-fat coconut milk
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1 cup organic coconut sugar or 1/4 cup maple syrup
Instructions
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Combine the milk and sugar in a saucepan and bring to an almost-boil.
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Reduce the heat and simmer, for about 35-45 minutes, stirring frequently.
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This mixture is ready when it has reduced by around a 1/2 and has slightly darkened in color.
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Leave it to cool completely and then transfer to an airtight glass container. This can be kept for around 5-7 days.
Notes
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If wanting to use maple syrup instead of organic coconut sugar then use 1/4 cup Maple syrup per can on coconut milk.
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Note: the colour of the condensed milk will vary depending on the sugar you use - it can be slightly darker or whiter.
Coquito (eggnog) Vegan Recipe
Ingredients
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1 can condensed coconut milk (if you can’t find this see above for recipe)
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1 can cream of coconut sweetened (coconut cream)
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1 can canned coconut milk
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1/2 cup unsweetened almond or cashew milk
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1 teaspoon natural vanilla extract or raw vanilla bean
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1/2 teaspoon nutmeg
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1 teaspoon ground cinnamon
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Pinch of himalayan salt
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1 cup dark rum or homemade spiced rum (see above for recipe) or 1 1/2 cup for strong cocktail
Instructions
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Add all the ingredients: the sweetened condensed coconut milk, cream of coconut, coconut milk, almond or cashew milk, rum, vanilla extract and spices and blend all on high speed until smooth in a blender.
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Chill in the fridge in a glass bottle, for at least 4 hours or overnight. The longer it stays the more tasteful it will be.
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Before serving, shake/stir. If too thick to your liking, thin with 2-4 tablespoons of coconut milk, stir to combine, and serve.
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For serving: serve in a glass with a stick of cinnamon, and a pinch of ground cinnamon. Optional: Add an anise star + nutmeg powder for decoration.
Enjoy and Happy Holidays!
