Drinks & Beveragesbonappetit5.0
Vegan Coquito
A vegan, dairy-free riff on classic Puerto Rican coquito, featuring coconut and oat milks, with the flair of warm Jamaican spices and rum.
👥 6 Servings👤 Chrissy Tracey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Blend one 15-oz. can cream of coconut or 13.5-oz. can unsweetened coconut cream, one 13.5-oz. can unsweetened coconut milk, one 12.2-oz. can evaporated oat milk, one 11.25-oz. can sweetened condensed oat milk, 1 cup brewed chai, room temperature, 1 cup white or spiced rum or nonalcoholic rum, 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste, one 1" piece ginger, peeled, finely grated, 1½ tsp. ground cinnamon, and ½ tsp. ground nutmeg in a blender on high speed, scraping down sides as needed, until smooth, about ⏱️ 2 minutes.
15-oz. can cream of coconut (such as Coco Lopez) or 13.5-oz. can unsweetened coconut cream113.5-oz. can unsweetened coconut milk112.2-oz. can evaporated oat milk (such as Nature’s Charm)111.25-oz. can sweetened condensed oat milk (such as Nature’s Charm)1brewed chai, room temperature1 cupwhite or spiced rum or nonalcoholic rum (such as Ritual Zero Proof or Lyre’s)1 cupvanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste11" piece ginger, peeled, finely grated1½ tsp. ground cinnamon1
2
Pour coquito into a large pitcher; stir in 4 cinnamon sticks, 8 whole cloves, and 12 black peppercorns. Cover and chill at least ⏱️ 12 hours and up to 1 week; stir well before using.
cinnamon sticks, plus more for serving4whole cloves8black peppercorns12
3
To make cocktails, strain coquito through a fine-mesh sieve into 4–6-oz. glasses (chilled if desired). Sprinkle each with 1 tsp. raw sugar and garnish with a cinnamon stick.
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