Vegan Coquito

I’m not someone who loves cream based cocktails, shocker I know, so I decided to go my own way with this festive drink. Coquito, or “little coconut” is a rum punch served during the holidays in Puerto Rico, and man it’s good. Most of the time it’s made with eggs and milk, but I subbed out all dairy and hit my local supermarket for their fun coconut milk varieties. This Coquito makes me feel like I’m on the beach, but has that warming feeling from the spices and truly makes it feel like Christmas (while also helping the lactose intolerant). 

The recipe makes a big batch, but you can keep it in the fridge up to a month, just shake and pour. If you’re wishing for the beach, but just can’t make it this year, hello obvious reasons, try this out, it will make your holiday. Cheers! 

Ingredients:

8 sticks cinnamon
1 tbsp chopped ginger root
2 star anise
3 cardamom pods
1/2 vanilla bean or 1 tsp vanilla extract
2 cups water
11.6 oz sweetened condensed coconut milk
13.5 oz lite coconut milk
12.2 oz evaporated coconut milk
5.4 oz unsweetened coconut cream
2 cups white rum* (Bacardi is the best for this, but any white rum will do) 
Nutmeg (for garnish)

Directions:

1. In a medium saucepan on high heat add cinnamon, cardamom, ginger, vanilla, anise and water. Bring to a boil for 5 minutes, then remove from heat. Let tea steep for 2 hours to bring out all the warming flavors

2. Once mixture has steeped and cooled, strain liquid into a blender and add the rest of your ingredients (except nutmeg). Blend until smooth

3. Once fully blended place in sealed container. When ready to serve pour over ice and shave nutmeg on top! 

*Want to make this kid friendly? Use 3 1/2 cups of water and steep for 3 hours, then add 1/2 cup of unsweetened pineapple juice instead of the rum!