Dairy-Free Coquito Recipe | Easy Vegan Puerto Rican Nog
Indulge guilt-free in this creamy deliciousness that not only honors tradition but also caters to those seeking a dairy-free delight. Sip, savor, and celebrate the holidays with a taste of Puerto Rican joy – it's a coconut-infused fiesta for your palate!
Equipment
- food processor or blender
- Airtight glass bottles
- Funnel optional
Ingredients
- 1/2 cup extra creamy oatmilk or canned coconut milk or dairy free milk of choice
- 14 oz can sweetened condensed milk
- 13.5 oz can coconut milk
- 15 oz can cream of coconut not coconut cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup spiced tea optional; view notes for ingredients
- 1/2 cup spiced rum or white rum
Instructions
Prepare the tea (optional).
- I like to make a few cups and keep it chilled in the fridge so I have it handy whenever. Otherwise, 30 minutes before making the coquito will allow it to boil, steep, and chill.
Mix the ingredients.
- In a blender or food processor, blend all the ingredients for a few minutes at high speed. You want to blend thoroughly so the cream of coconut does not clump in the drink. Then pour it into swing top glass bottle using a funnel to avoid spills.
Chill & Serve.
- Allow the coquito to sit in the refrigerator for a couple of hours before serving, preferably overnight as it is best the next day. This allows it to thicken for that distinct creamy texture, and for the flavors to fuse beautifully. Serve in a small cocktail glass or a shot glass, with a sprinkle of cinnamon. You can rim the glass with toasted coconut flakes for extra flare!
- ¡Buen provecho from The Happy Wookiee!
Notes
The spice tea is an optional ingredient for your coquito, but a game-changer for sure! The ingredients needed are: 1 cup of water, 2 cinnamon sticks, 6 whole cloves, and 2 anise stars (I do not use them but this is up to you). In a small saucepan, bring all ingredients to a soft boil. Then remove from the heat and let it sit for 10 minutes. Strain it and allow it to cool then add it to your coquito.
If you have a sweet palate, the extra creamy oat milk is the way to go. The regular kind is fine but extra creamy achieves the right consistency for coquito. Still, you can use almond milk, evaporated coconut milk, soy milk, or whatever non-dairy milk of choice.
For alcohol-free coquito, simply omit the rum. This recipe is perfectly delicious and balanced without it! Perfect for the kids, too.
The traditional version is made with white rum, specifically Don Q, which is vegan. However, this dairy-free/vegan version goes perfectly with spiced rum! Still, you can use whatever type of rum you prefer as long as it pairs with the coconut flavor.