Vegan Holiday Coquito
This Vegan Holiday Coquito is a delightful twist on the traditional Puerto Rican holiday beverage. It's a rich and creamy concoction made with coconut milk, sweetened with maple syrup, and infused with warm spices. The addition of white rum gives it a festive kick, making it the perfect drink for celebrating the holiday season. This vegan, soy-free, and gluten-free version captures the essence of the original coquito in a delightful plant-based adaptation.
Vegan Holiday Coquito
A rich and creamy coconut milk-based holiday beverage with warm spices and a touch of white rum, this vegan coquito is a delightful twist on the traditional Puerto Rican drink.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Ingredients
- 1 (13 oz) can of full-fat coconut milk, room temperature
- 1/4 cup maple syrup
- 2 tbsp white rum
- 1 tbsp sweetened coconut cream
- 1/2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tbsp flax seeds + 3 tbsp water, mixed together
- A small handful of coconut flakes (optional)
- 1 cinnamon stick (optional)
Instructions
- In a medium to large saucepan, bring 2 cans of coconut milk and maple syrup to a boil.
- Once boiling, reduce heat and simmer for 25 to 30 minutes, stirring constantly.
- Add in the vanilla extract, cinnamon, nutmeg, flax egg, and 1 tablespoon of coconut cream, continue stirring until the mixture thickens.
- Remove from heat, transfer to a heat-safe container, and refrigerate until completely cool.
- Once the coconut condensed milk is cool, place it in a blender with the remaining can of coconut milk, the other flax seed egg, the remaining tablespoon of coconut cream, and the coconut flakes, followed by the white rum. Blend until creamy, adding more spices if desired.
- For presentation, add more cloves and a cinnamon stick at the bottom of the serving bottle.
- Place the coquito in an airtight container and store it in the fridge, preferably in glass bottles.
- Shake well, serve cold over ice, and enjoy!