Vegan Coquito: Dairy-Free Puerto Rican Eggnog

As a proud Puerto Rican, Coquito has always been more than just a drink for me; it's a cherished part of our holiday traditions. It brings me immense joy having found a way to keep this tradition alive with my family in a kinder, more compassionate manner that aligns with my ethical choices.

My dairy-free Coquito recipe is a real crowd-pleaser and my family actually prefers it, becuase it's a lighter, healthier alternative to the traditional version that tastes just as good.

The recipe I created below is super easy and perfect for veginners. But if you want to elevate your Coquito game I've also included several options to make it even creamier, along with a special holiday gift if you keep reading:) xo

• Servings: 8
• Prep Time: 5 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 5 minutes

1. Mix Ingredients: In a large pitcher, whisk together oat milk, rum, maple syrup, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt. This is the pitcher I like to use.

Tips:

• Non-Alcoholic Version: Simply omit the rum for a family-friendly version.
• Storage: Store in the refrigerator and consume within 5 days for best taste.
• Holiday Stencil: To add a dash of holiday cheer to your Coquito, use a holiday-themed latte stencil. Simply place the stencil over the top of your glass and sprinkle cinnamon over it. When you remove the stencil, you'll have a charming holiday design atop your eggnog.

Want to make your dairy-free Coquito extra creamy? 😋

There are several ways to add creaminess to your Puerto Rican Eggnog without using dairy products. Here are a few options:

1. Use Coconut Cream and Condensed Coconut Milk: Reduce the amount of oat milk in this recipe to incorporate these ingredients for a richer, more traditional Coquito texture.
2. Silken Tofu: Blend in silken tofu for a smooth, creamy texture. About half a cup of silken tofu should be enough for the recipe. It's virtually flavorless, so it won't alter the taste of your Coquito.
3. Arrowroot or Cornstarch: These can be used as thickeners. Dissolve 1-2 teaspoons of arrowroot or cornstarch in a little cold water, then whisk it into your Coquito mixture. To activate the thickening properties, you'll need to heat the mixture. Gently heat the Coquito over low heat, stirring constantly, until it thickens to your desired consistency, then cool it down before chilling it in the refrigerator.
4. Cashew Cream: Soak cashews in water for a few hours, then blend them with a bit of water to create a rich, creamy cashew cream. Add this to your Coquito mixture for added creaminess. About 1/2 cup of cashew cream would be a good start.
5. Heating the Mixture: Gently heating the mixture can help the ingredients emulsify and blend together more smoothly. This can be particularly effective if you're using thickeners like arrowroot or cornstarch.
6. Coconut Milk Powder: If you're open to a slight coconut flavor, adding coconut milk powder can enhance creaminess without adding liquid.

In the spirit of the holiday season and the joy of giving, I want to extend a special token of gratitude to you for embracing a dairy-free approach to your festive eggnog.

As a heartfelt thank you, I'm offering you an exclusive gift: a complimentary cheat sheet from my Veginner Shop, titled "Moo-Free Milks: Top 10 Dairy Alternatives."

This guide is perfect for anyone looking to explore the amazing world of plant-based milks. To claim your gift, simply use the promo code SAVETHECOWS at checkout.

It's my way of saying thank you for making more compassionate and health-conscious choices during this celebratory time. Cheers to a holiday season filled with joy, kindness, and delicious dairy-free delights! 🥂🌿🎁