Like a traditional egg nog, Coquito can be made many different ways. Every family may have their own special recipe. Coquito is of latin origin, and more specifically very popular in Puerto Rico and areas of southern Florida. Our house recipe has changed over the years, adding more ginger and substituting milk products for coconut milk to make it vegan. Admittedly we have also added just a bit more rum than most recipes call for. Enjoy this beverage as a warm or cold cordial with desserts or after meals.

1 cup water
1 dozen fresh cloves
2 cinnamon sticks
4 oz fresh chopped ginger
Zest of 1 Lime (optional)
1 can (15 oz) Coco Lopez coconut cream
2 cups amber Jamaican rum
1-2 cans coconut milk (lite canned coconut milk works very well)

In a small saucepan, add water, cinnamon sticks, ginger and cloves. Bring to a boil. Reduce heat and simmer for 2 minutes. Turn off heat, cover and let stand for 15 minutes. If you are going to add the lime zest, add it after turning off the heat and while the mixture is resting. Add all other ingredients to a blender. Using a permanent coffee filter or layered cheesecloth, strain solids from water mixture. Pour strained liquid into blender. Cover and blend until smooth. Pour into glass container and keep in refrigerator. Coquito is best when it has a few days to develop. Lasts about 14 days.

If you prefer a less sweet version of this classic holiday drink, either add a second can of coconut milk or cut the coco Lopez in half. You can always add more coco Lopez if you think it isn’t sweet enough.

When serving garnish with a sprinkle of cinnamon.

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Cocktails

Coquito (Vegan Recipe)