Coquito
Coquito is an essential drink at any Puerto Rican/Caribbean holiday gathering. My mother is knwon for her sweet batch (that can also put your ass on the floor if your aren’t cautious with how many you devour). This version is one she made for me when I decided to go mostly plant-based back in high school. Simple replacements like coconut condensed milk and oat milk make this version just as (sinfully) delicious.
It’s sweet, full of warming spices, and loads full of rum- just what’s needed to get through the chaos of any (chosen) family gathering.
The cocktail brings the tropics to the table during the holidays with coconut flavored components like coco lopez (aka cream of coconut) and coconut milk. It’s sweet, full of warming spices, and loads full of rum- just what’s needed to get through the chaos of any (chosen) family gathering.
Coquito
Yields: 4-6 servings
Time: 10 minute (+ chill time overnight)
INGREDIENTS
(1) 15-ounce can of “Coco Lopez” cream of coconut
(1) 8-ounce can of sweetened coconut condensed milk
2 cups oat or coconut milk
1 cup of white rum
1 shot (2 tablespoons) 151 rum, optional but be cautious as this rum is dangerous if too much is added
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of sea salt
DIRECTIONS
To a blender, add all of the ingredients.
Blend until combined and smooth.
Taste the mixture and adjust flavors/seasoning per personal preference.
Too much alcohol? Add more oat milk (about 1/2 cup at a time)
Lacking flavor? Add a pinch more of cinnamon and nutmeg
