Guys and gals, Christmas is upon us (like 2 days away OMG). And do you know what that means?! Egg nog! Okay maybe not exactly. Not in my fiance’s family. His Puerto Rican side of the family is lively, loving and HUGE and one of my favorite things I look forward to each year has to be the coquito. And last year we had a coquito tasting contest (best believe I was judging and enjoying every bit of it-vegan or not).

What in the heck is that?!

It’s a eggnog-like drink made with rum, coconut milk, sweet condensed milk, egg yolks, vanilla, cinnamon, nutmeg, and cloves.

See, I am not a HUGE fan of consuming raw eggs. It just sounds like a disaster waiting to happen and this is why I don’t really dig eggnog. Some people don’t use egg in their coquito (and that recipe is usually my favorite). There are endless options for creating unique flavor combinations (my all time fave is pistachio). And every person has their own recipe for deliciousness.

I figured this year I needed to get on it and create a mouthwatering vegan version. This recipe combines the creaminess of nut milks, homemade vegan condensed milk and the luscious comfort of this holiday drink elegantly while slightly traditionally. The best part? There’s low sugar AND every last bit of it is homemade. I promise you it’s not super time consuming and the bits that are, are totally worth it.

The Best Vegan Coquito 

Makes a hefty pint

Total time: 2.5 hours (not including chill time)

What You Need: 

For the vegan condensed milk

• 2 cups almond milk
• 2 tablespoons coconut cream
• 1/4 cup sweetener of choice (raw sugar or maple syrup works well here)
• 1 teaspoon vanilla extract
• pinch of sea salt

For the awesome vegan coquito

• 1 14 oz can coconut cream (full fat, non negotiable here!)
• 2 cups vegan condensed milk (homemade)
• 1 cup raw cashews (soaked for at least 2 hours)
• 1/2 cup of water
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Optional: 1/2 cup white rum or 1/2 cup spiced rum or 1/2 cup bourbon (yes, bourbon)
• Garnish: shaved chocolate, cinnamon sticks, coconut flakes

How You Make It: 

For the condensed milk

1. In a saucepan over medium high heat bring your almond and coconut milk to a boil.
2. Whisk in sweetener until evenly incorporated.
3. Reduce heat to low and let simmer.
4. Continue to whisk occassionally (every 15 minutes or so) to ensure nothing clumps together.
5. Let the mixture cook and reduce for about 45 minutes to an hour (keep your eyes on it).
6. After 45 minutes or so it will be thick and syrup-like.
7. Remove from heat and add in vanilla and salt.
8. Let cool to at least room temperature before using.

For the coquito

1. Combine raw cashews with half cup of water in a blender. Blend on high until frothy and creamy. Voila you have CASHEW CREAM! BOOM!
2. Add the rest of your ingredients (yes, this means your homemade condensed milk) to your blender.
3. Blend until creamy and luscious.
4. Adjust seasonings according to your desired taste.
5. Pour into a glass jar (even an old glass milk bottle works-and looks gorgeous) and place into the fridge for at least an hour.
6. Garnish abundantly with chocolate, cinnamon or coconut flakes and serve in wine glasses.

NOTE: Vegan coconut condensed milk is now available. Check out Nature’s Charm or Let’s Do…Organic.

Happy Holiday’s Darlings!!!!

Peace, love and no beef 😉

Guramrit