Coquito is a delicious Puerto Rican coconut drink served around Christmas and New Year’s Day. The creamy, velvety beverage can be enjoyed either with the addition of rum or its own for those who want a non-alcoholic drink.
It is a great “something different” to drink during the holiday season when most festive drinks overdose on pumpkin or peppermint. It is so easy to make and is just about as error-proof as it gets. Sweet, creamy, coconutty, cinnamonny goodness.
So traditional coquito is absolutely not vegan as it usually involves condensed milk and eggs but all it takes is a couple of tweaks to make it a treat almost everyone can enjoy. I used light coconut milk for this but if you long for a richer mouth feel feel free to use regular coconut milk (you want to use the one in the can not the coconut milk used as a milk substitute). Personally, I feel the rum is totally optional but if you feel it is a need I say bring it. The rum could also be set to the side and mixed into each individual glass, as needed.
WHAT YOU NEED:
-1 cup of water;
– 1 cinnamon stick;
– 12 cloves;
– 2 14oz. cans of coconut milk or coconut cream (the milk will make the result a little more liquidly while the cream makes it richer);
– 8-10 tablespoons vegan condensed milk;
– ½ cup to 2 cups of white rum (optional)
-toasted coconut (optional);
-ground cinnamon (optional).
WHAT YOU DO:
Place water, cinnamon stick and cloves in a small saucepan. Boil for 5-10 minutes until water turns a light caramel color.
Turn off heat and let sit until cool. Strain and discard cinnamon stick and cloves. Place coconut milk, condensed milk, and water mixture (and rum if using) in blender. Blend until smooth.
Refrigerate until ready to serve. When ready, pour into mugs and top with toasted coconut and cinnamon.