Vegan Coquito: A Dairy-Free Twist on a Holiday Classic!

coconut cream

🥗Healthier: coconut yogurt

💰Cheaper: coconut milk

Coconut yogurt adds creaminess while reducing calories.

rum

🥗Healthier: coconut water

💰Cheaper: non-alcoholic rum extract

Coconut water keeps it light and refreshing.

Turn on the heat to low and set to 250°F.

Toast 1 teaspoon allspice, 25 cloves, 4 cardamom pods, and 1/2 teaspoon fennel seeds in a hexclad 2-quart pot for about 5 minutes until fragrant and slightly colored.

Add 1 can of coconut cream and stir to combine, creating a coconut syrup.

Add a 1-inch piece of chopped ginger and reduce heat to 215°F, letting it simmer for 10 minutes.

After 10 minutes, turn off the heat and add 1 cup of white sugar, stirring until melted.

Add 1/2 teaspoon cinnamon and 1 teaspoon nutmeg, stirring to incorporate.

Zest 2 small oranges (or 1 large) into the mixture and stir again.

Add 1 tablespoon of homemade bourbon vanilla and stir to combine.

Let the mixture cool to room temperature for about 25 to 30 minutes.

Strain the mixture through a sieve to remove spices, pressing to extract as much liquid as possible.

Add 1 can of sweetened coconut milk and 20 oz of unsweetened coconut milk to the strained syrup.

Pour the mixture into 1-liter bottles, leaving space at the top for settling.

Seal the bottles and shake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens