Vegan Coquito Recipe Puerto Rican Style Made Easy

Coquito, often dubbed the Puerto Rican “Christmas milk,” is a rich and creamy coconut-based drink traditionally made with rum, sweetened condensed milk, and spices. This festive beverage is a beloved holiday staple, warming hearts and tables across Puerto Rican households.

But what if you want to enjoy this classic treat without any animal products? Enter the vegan coquito recipe — a plant-based twist that maintains all the luscious flavors and festive spirit of the original.

Our vegan coquito uses coconut milk and almond milk to create that velvety texture, while natural sweeteners and warming spices capture the essence of the season. Whether you’re vegan, lactose-intolerant, or simply curious to try a healthier, cruelty-free version, this recipe is a must-try.

Plus, it’s remarkably easy to prepare and customize, making it perfect for holiday parties or cozy nights in.

Let’s dive into this delicious vegan coquito recipe that brings Puerto Rican tradition to your glass, without compromising on taste or compassion!

Why You’ll Love This Recipe

This vegan coquito is a game-changer for those craving that traditional Puerto Rican holiday drink with a plant-based twist. Here’s why you’ll fall in love with it:

• Authentic Flavor: Despite being dairy-free, it captures the creamy, spiced essence of classic coquito.
• Simple Ingredients: Easily accessible plant-based milks and natural sweeteners keep it wholesome and healthy.
• Customizable: Adjust the sweetness, spice level, or rum content to suit your taste preferences.
• Perfect for All: Vegan-friendly, lactose-free, and gluten-free, it fits many dietary needs.
• Make Ahead: It tastes even better after chilling overnight, making it a great party prep drink.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk – for rich creaminess
• 1 cup unsweetened almond milk (or oat milk for extra creaminess)
• 1/2 cup maple syrup or agave nectar for natural sweetness
• 1/4 cup white rum (optional but recommended for authentic flavor)
• 1 tablespoon vanilla extract to enhance sweetness and aroma
• 1 teaspoon ground cinnamon for warm spice
• 1/2 teaspoon ground nutmeg adds depth
• 1/4 teaspoon ground cloves for a subtle kick
• 1/4 teaspoon ground ginger for a hint of zest
• Pinch of salt to balance flavors

Equipment

• Blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Whisk or spoon for stirring
• Glass bottle or airtight container for storing
• Small saucepan (optional, for warming spices)

Instructions

1. Combine the liquids: Pour the full-fat coconut milk and almond milk into your blender or mixing bowl.
2. Add the sweetener: Pour in the maple syrup or agave nectar. This natural sweetener adds a delicate flavor that complements the spices.
3. Add the rum: If you’re using rum, add it now. This is the traditional alcoholic touch that makes coquito special. For a non-alcoholic version, simply omit or replace with vanilla almond extract.
4. Add the spices: Sprinkle in the ground cinnamon, nutmeg, cloves, and ginger. Add a pinch of salt too.
5. Blend or whisk: Blend all ingredients on high for 30 seconds or whisk vigorously until everything is well combined and smooth.
6. Taste and adjust: Give it a quick taste. Adjust sweetness or spices as desired. You may add more cinnamon or maple syrup depending on your preference.
7. Chill: Transfer the mixture into a glass bottle or airtight container. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld beautifully.
8. Serve: Shake well before serving. Pour over ice and garnish with a cinnamon stick or sprinkle of nutmeg if desired.

Tips & Variations

“For an extra creamy texture, try blending in soaked cashews or a tablespoon of coconut cream!”

• Make it creamier: Use oat milk or add 2 tablespoons of vegan coconut creamer for extra richness.
• Non-alcoholic: Replace rum with an extra splash of vanilla extract and a little almond extract.
• Spice it up: Add a small piece of cinnamon stick during chilling for a deeper spice infusion.
• Sweetener swap: Use coconut sugar or date syrup instead of maple syrup for a different flavor profile.
• Nut-free option: Use rice milk or oat milk if you have nut allergies.
• Batch prep: This recipe scales well. Make a double batch for holiday parties!

Nutrition Facts

Serving Suggestions

Vegan coquito is best served chilled, straight from the fridge. Here are some ideas to elevate your serving experience:

• Serve in small glasses with a cinnamon stick garnish for a festive touch.
• Pair with traditional Puerto Rican desserts like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to complement the spices.
• Use it as a base for vegan holiday cocktails by mixing with sparkling water or vegan eggnog.
• Enjoy alongside savory bites from Vegetarian Swiss Chard Recipes for Healthy Meals for a festive party spread.
• For a creamy twist, try a splash with vegan coffee or hot chocolate.

Conclusion

This vegan coquito recipe is a delightful way to bring the heartwarming flavors of Puerto Rican tradition into your holiday celebrations, no matter your dietary preferences. It’s creamy, spiced, and sweet — a true crowd-pleaser that’s easy to prepare and customize.

Whether you’re hosting a festive party or craving a cozy seasonal treat, this plant-based coquito fits the bill perfectly. Plus, it’s a wonderful introduction to exploring more vegan recipes inspired by global cuisines.

For more delicious plant-based ideas, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or try your hand at the Vegan Bread Machine Recipe for Soft, Delicious Loaves. And don’t miss the comforting Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to round out your cooking repertoire.

Enjoy this coquito with loved ones and spread the joy of a compassionate, delicious holiday drink!

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