Orange spice vegan coquito (Puerto Rican coconut eggnog)

Thick and creamy vegan coquito recipe! A vegan version of spiked Puerto Rican coconut eggnog with some added orange spice. An amazing holiday cocktail!

Course cocktail

Cuisine Puerto Rican

Keyword christmas, holiday, vegan, vegetarian

Prep Time 5

Cook Time 20

Total Time 2

Servings cups

Calories 495kcal

Author Trish Bozeman

Ingredients

2 13.6 oz cans full fat coconut milk
1 11.25 oz can sweetened condensed coconut milk
½ teaspoon ground cinnamon
10 whole cloves
⅛ teaspoon freshly ground nutmeg
1 teaspoon fresh orange zest
16-24 ounces Spiced or aged dark rum (go for the good stuff)
freshly ground nutmeg, cinnamon sticks, and orange slices for serving (optional)

Instructions

Combine the first 6 ingredients, through orange zest, in a medium sauce pan. Bring to a gentle simmer, do not boil. Simmer for 20 minutes, stirring often to prevent burning. Remove from heat and let cool for 20 minutes, stirring often to stir in coconut fat.
When cool enough to handle, strain through a fine mesh strainer. Chill in the refrigerator for at least an hour before serving.
At this point you can either add your desired amount of rum to a cocktail glass with ice and top with the coquito mix, or add your desired amount of rum to the whole batch of coquito mix. Keep refrigerated for up to 10 days.
To serve, grate a bit of fresh nutmeg onto the top of your cocktail and garnish with cinnamon sticks and orange slices. Enjoy!

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