beverages

Vegan Coquito recipe (Puerto Rican eggnog)

como se hace coquito puertorriqueno receta recepie
Coquito eggnog Recipe

A traditional Puerto Rican Coquito eggnog recipe is a perfect Christmas and New Years holiday cocktail!

Puerto Rican Coquito vs eggnog:

Coquito, a Puerto Rican coconut eggnog, is traditionally made with coconut milk and coconut cream, condensed milk (I used condensed coconut milk to make it dairy free), Rum (optional), cinnamon and optional eggs. I’ve made my coquito eggless so its vegan and good for the raw-egg-phobic and pregnant women who shouldnt have raw eggs in eggnog. It is said that if you add a ton of booze to a coquito it makes the raw eggs safe, but I’ve left them out, and if you want you can always add some egg yolks, it will make it thicker like the traditional coquito is.

So what is the best rum to make a coquito? Puerto Rican Rum is best of course! or otherwise white rum (though from my experiences of making coconut eggnog dark works too, just its not traditional). Or make it a non-alcoholic coquito for everyone to enjoy. I have made my version super simple for about 2 servings, but if you are doubling the recipe then use one can of coconut cream and one can of coconut milk for an even creamier traditonal style Coquito.

coquito ingredients:

can of coconut milk, full fat, omit the coconut oil at the very top as it gets lumpy

1/2 cup condensed coconut milk or condensed vegan/soy milk, drain top coconut oil to avoid lumpiness when chilled (or more to sweetness preference, and depending how much booze you add! i like things less sweet so i do less. or sub with maple syrup to taste and 2 tbsp. coconut cream)

optional, Puerto Rican rum or white rum, 2-5.5 tbsp, or more depending how spiked you want it to be! (3 tbsp=1 Us shot)

1/3 tsp vanilla extract

cinnamon stick

1/3 tsp ground cinnamon, plus extra for sprinkling

optional, 1/4 tsp ground nutmeg (or just a pinch of fresh ground nutmeg)

1/8 tsp ground cloves, optional

Recipe directions:

Blend all together, pour into jug, add cinnamon stick, seal, and let flavours infuse overnight.

in the morning discard the cinnamon stick, give it a good shake or/and if needed blend it smooth as coconut seperates in the fridge (don’t forget to take the cinnamon stick out before blending!). sometimes when coconut is chilled it needs to warm up a bit to become smooth as chilling seperates it and blending chilled coconut milk can make it a lumpy consistency.

if a sugar rim is desired, pour granulated sugar on a plate and fill a shallow bowl with water. dip the glass rim in the water then in the sugar. Alternatively for a coconut rim, spread maple syrup on the rim, then dip in shredded coconut. dipping it in a combo of coconut and sugar will create a frosted rim effect for Christmas holiday coctails.

add ice and pour in coquito. spinkle with more cinnamon.

Salud! Cheers!

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