Puerto Rican Coquito (Vegan Coconut Eggnog)
Puerto Rican coquito is a creamy holiday drink made with coconut milk, spices and rum. It is served chilled and is absolutely delicious. Along with a plate of arroz con gandules, pernil and pasteles, coquito is a staple during the holidays!
Equipment
- 1 Blender
- glass bottles see notes for links
Ingredients
Spiced Tea
- 1 taza water
- 3 cinnamon sticks clavos
- 1/2 tsp cinnamon ground
- 8 enteros clavos
- 2 star anise clavos
- 1/4 tsp allspice clavos
- 1/2 tsp nutmeg grated or ground
- 1/2 tbsp fresh ginger opcional
Coquito
- 2 cans leche de coco 13 oz each
- 1 lata cream of coconut 15 oz
- 1 lata evaporated coconut milk 12 oz
- 1 lata condensed coconut milk, sweetened 11 oz
- 1 tsp almond extract can sub with vanilla extract
- 1/2 taza spiced tea
- 1/2 tsp cinnamon more for garnish
- 1 taza light, dark or spiced rum or to taste
Instructions
- Fill the glass bottles with very hot water and allow them to sterilize for about 10-15 minutes. Empty the bottles and add a cinnamon stick to each bottle. Set aside.
- Place a small pot over high heat. Add 1 cup of water and cinnamon sticks, cloves, star anise, allspice, nutmeg. A small piece of fresh ginger is optional. Bring this to a boil and steep for about 10 minutes. If you prefer a strong spice taste, steep for longer.
- To a blender, add the coconut milk, cream of coconut, evaporated milk, condensed milk, almond extract, 1/2 cup of the spiced tea, ground cinnamon, and rum. Blend for 1 minute on low speed until smooth.
- Pour the coquito into the glass bottles using a funnel. You can also use a strainer if you prefer, for a smoother texture. Leave a 1-inch space at the top of each bottle to allow room for shaking later. This recipe will yield about 4 (16 oz) bottles.
- Store in the refrigerator for up to 4 weeks. The coquito will thicken over time. Shake vigorously before serving.
- Serve chilled coquito in a glass rimmed with coconut flakes, a cinnamon stick and a sprinkle of nutmeg or cinnamon on top. Enjoy! ¡Buen provecho!
Video
Notes
Steeping the spices:
You can steep the spices in the coquito mixture or make a tea in 1 cup of water.
Also, you can add whole cinnamon sticks to the bottle you use to store your coquito to further infuse with flavor.
Substitutions:
If you can't find whole spices, you can use ground spices instead. If you can't find star anise, cloves or allspice, you can omit from the recipe. Cinnamon and nutmeg will do the trick.
If you can't find condensed coconut milk, you can use condensed oat milk instead.
If you can't find evaporated coconut milk, you can make it at home with regular coconut milk! Just heat coconut milk for 45 minutes to 1 hour until it reduces by half.
One ingredient you cannot substitute is the cream of coconut, not to be confused with coconut cream. Cream of coconut is sweetened and its texture is like syrup. I like Goya or Coco Lopez brand.
Garnish:
Make your coquito cocktail extra fancy by rimming your glass with strawberry syrup or condensed coconut milk, and coconut flakes. Garnish with cinnamon sticks and star anise. ¡Buen provecho!
Rum:
You can use whichever type of rum you like. Some prefer light or dark. Others enjoy spiced rum, because it enhances the flavors of the spices in the coquito. You can also add vanilla or coconut rum!
Store:
Store in an airtight container in the fridge for up to 4 weeks. Shake vigorously each time before serving!
Chequea mi tienda de Amazon:
Me encanta usar mi Ninja Foodi Power Blender for making coquito, juice, smoothies, dough, even masa for pasteles y alcapurrias.! ¡Es mi aparato de cocina favorito! Compre mis otros artículos favoritos de Amazon que usé para esta receta.Here is the link to the cocktail glasses and ornaments I used in the photos and video! Plus, you'll also find all the other tools I used along with glass bottles.