Tropical Spice Delight

This vegan coquito is a delightful dairy-free rendition of the classic Puerto Rican coquito. It combines the rich creaminess of coconut and oat milks with the warmth of Jamaican spices and rum. The result is a luscious, festive drink that is perfect for sipping and celebrating.

Tropical Spice Delight

A vegan spin on the classic coquito, blending coconut and oat milks with warm Jamaican spices and rum for a creamy, flavorful delight.

4.78 from 30 votes
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Ingredients

  • 2 1/2 oz. unsweetened coconut cream
  • 2 1/2 oz. unsweetened coconut milk
  • 2 oz. evaporated oat milk
  • 2 oz. sweetened condensed oat milk
  • 1/4 cup brewed chai, room temperature
  • 1 oz. white or spiced rum or nonalcoholic rum
  • 1/2 vanilla bean, split lengthwise, scraped, or 1 1/2 tsp. vanilla bean paste
  • 1/4" piece ginger, peeled, finely grated
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 2 cinnamon sticks
  • 2 whole cloves
  • 3 black peppercorns
  • 1-2 tsp. raw sugar

Instructions

  1. In a blender, combine the unsweetened coconut cream, unsweetened coconut milk, evaporated oat milk, sweetened condensed oat milk, brewed chai, rum, vanilla, ginger, cinnamon, and nutmeg.
  2. Blend on high speed until smooth, scraping down the sides as needed, for about 2 minutes.
  3. Pour the coquito into a large pitcher and stir in the cinnamon sticks, whole cloves, and black peppercorns.
  4. Cover and chill the mixture for at least 12 hours, and up to 1 week, stirring well before using.
  5. To serve, strain the coquito through a fine-mesh sieve into a glass.
  6. Sprinkle with raw sugar and garnish with a cinnamon stick.