Vegan Spice Island Coquito

A delightful vegan twist on the traditional Puerto Rican coquito, the Vegan Spice Island Coquito offers a luscious blend of coconut and oat milks with the warm embrace of Jamaican spices and a hint of rum. This dairy-free libation is a perfect festive treat for those seeking a comforting and creamy concoction with a tropical kick.

Vegan Spice Island 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.

4.19 from 11 votes
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Ingredients

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

Instructions

  1. Combine the coconut cream, coconut milk, evaporated oat milk, sweetened condensed oat milk, brewed chai, rum, vanilla, ginger, cinnamon, and nutmeg in a blender.
  2. Blend on high speed until smooth, scraping down the sides as needed, for about 2 minutes.
  3. Pour the coquito into a glass pitcher and stir in the cinnamon stick, cloves, and peppercorns.
  4. Cover and chill the mixture for at least 12 hours and up to 1 week, stirring well before use.
  5. When serving, strain the coquito through a fine-mesh sieve into a 4-6 oz. glass, chilled if preferred.
  6. Sprinkle each serving with raw sugar and garnish with a cinnamon stick.