Some traditional drinks made during Christmas are Eggnog in the US, ‘Crema de Vie’ in Cuba, and Coquito in Puerto Rico. I haven’t tried Eggnog, but I’ve tried the other two and they’re awesome. This past Christmas, I made a batch of each. There are also vegan versions of Coquito, which use evaporated & condensed coconut milk. I don’t usually see those in stores, but you should be able to get them at Whole Foods or Amazon. I’ll include a link below to one of those recipes. The one I’ll add below is the traditional recipe, along with a PDF, as usual. I’ll note that I only used 1 can of coconut milk, which makes it richer & sweeter. But the traditional one is really good as well.
Ingredients
- 1 can of coconut milk
- 1 can of sweetened condensed milk
- 1 can of evaporated milk
- 1 can of coconut cream
- 1/2 cup – 1 cup of Rum (you can use more, less, or none at all)
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla
Directions
You can add all ingredients to a blender, except the rum. Blend until combined and pour part of the mix into an ice tray for freezing. I do this so I can mix it into my afternoon coffee sometimes. No judgement if you’d like to add a cube of the spiked version to your coffee. These are trying times ;p FYI, once frozen, they won’t pop out clean. Use your knife and do your best to take them out and move them to a container.
If you didn’t add the rum, then you can add it and blend again. Pour the mix into a bottle and chill in the fridge. It’s best served cold, and will keep in the fridge for at least a week. It should be enough for two smaller bottles. In PR, it’s common to give them as gifts. I kept one and gifted the other.
If you’d like to make vegan coquito, just swap out the condensed and evaporated milk for vegan options, like coconut or oat. Here’s a Vegan Coquito Recipe.
*I’ll do a separate post on ‘coquito coffee’. I tried to like pumpkin spiced lattes and failed. But this, is quite the treat. Enjoy!
Coquito Recipe – PDF Download
